Black and Blueberry Galette

Blackberries and blueberries go into the center of the store-bought pie dough with blackberry jelly, sugar, and a little cornstarch to thicken the juices as they cook. The dough folds up around the fruit and bakes on parchment until the pastry is golden and the filling is glossy and bubbling. The piece cut out in the photo tells you everything you need to know about what is inside: jammy, deep-colored fruit in a crisp shell.

One of the nicest things about a galette for two is how unfussy it feels. There is no pie plate to fuss over, no tall stack of leftovers, and no pressure to make it look perfect. Blackberries bring a deeper, slightly tangy flavor, while blueberries add sweetness and softness, making the filling taste full and balanced.

I love this time of year – early summer. Fruit, fruit, and fruit everywhere; I can easily live on fruit for a while, with the occasional savory intervention, something like a good piece of cheese.

The Thinking Behind It

The blackberry jelly layer between the pastry and the fruit is the step that separates this from a galette that goes soggy underneath. It creates a barrier that slows moisture from penetrating the pastry during baking, and its pectin content helps the juices set rather than pool. The cornstarch in the berry mixture does the same job from the fruit side, it absorbs the juice the berries release as they heat and turns it into a glossy sauce that stays inside the galette rather than running out. Turbinado sugar on the egg-washed pastry isn’t just decoration: the larger crystals don’t melt fully in the oven, leaving a sparkle and a subtle crunch on the finished crust that finer sugar can’t replicate.

_{This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.}

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Store-bought pie dough – or make your own.
• Blueberries
• Blackberries
• Blackberry jelly – or blueberry jelly.
• Granulated sugar
• Corn starch
• Egg
• Turbinado sugar

How to Make a Black and Blueberry Galette

Don't Miss a Single Great Recipe!

First Name:

Email address:

Leave this field empty if you're human:

Alternatives & Substitutes

• If you have your own pie dough recipe, use that to make the galette.
• Instead of jelly, a preserves will do an equally good job.
• Any type of berry can be used instead of the blue & blackberry combination.
• When changing the fruit, consider to changing the jelly or preserves as well. Not necessarily with a same fruit version, but with one that complements the fresh fruit on top.

Other Fruity Pies to Try

_{Updated recipe 08.29.24}