Updated 08.29.24
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.
For a recipe for two, this is a lovely dessert to serve when you want something homemade but not overly complicated. It feels cozy enough for an ordinary evening and pretty enough for a date-night dessert with a scoop of vanilla ice cream or a spoonful of whipped cream.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Store-bought pie dough – our 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
Step 1 – Wash the black- and blueberries and dry them with a (paper) towel.
Step 2 – Transfer the berries to a bowl and toss them with the granulated sugar and corn starch.
Step 3 – Unroll the pie dough on parchment paper.
Warm the blackberry jelly in the microwave so it becomes just liquid and allow it to cool a little. Jelly is much easier to spread when it is slightly warm. Swirl the jelly like you would do with tomato sauce on a pizza bottom and leave about 1.5 inches of the perimeter untouched.
Step 4 – Spread the mixture of berries and sugar on top of the jelly.
Step 5 – Fold the outer dough-ring over the berries. You’ll end up with a galette of about 6 inches in diameter.
Step 6 – Brush a beaten egg over the dough ring and then sprinkle with turbinado sugar.
Transfer the parchment paper to a baking sheet and place the galette in a preheated oven of 425°F. Bake for 20-25 minutes.
Allow the pie to cool before you cut it.
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.
Other Fruity Pies to Try
Black and Blueberry Galette
Pin Recipe FacebookIngredients
- 1 refrigerated pie crust, 9-inch
- 1 cup blackberries
- 1 cup blueberries
- 1 tablespoon sugar
- 1 tablespoons cornstarch
- 3 tablespoons blackberry jelly, or blueberry jelly
- 1 whole egg
- 1.5 tablespoons turbinado sugar
Instructions
- Heat oven to 425°F. Line a baking sheet with parchment paper, large enough to accommodate a 6-inch galette.
- Wash blackberries and blueberries and dry them, using (paper) towels.
- In a bowl, mix the berries, sugar and cornstarch.
- Unroll the pie crust.
- Warm the blackberry jelly until it is liquid and spread it evenly over pie crust, leaving a 1.5 inch border. Top with the berries and corn starch mixture.
- Fold the crust around the berries and you'll end up with a 6-inch galette. Brush edges of the crust with beaten egg and sprinkle with turbinado sugar.
- Bake the galette 20-25 minutes or until golden brown and allow to cool before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.