Blueberry Sourdough Galette with Discard Pie Crust

This beautiful, rustic, and absolutely delicious blueberry sourdough galette recipe can be made with fresh or frozen blueberries. Using my sourdough pie crust, the galette has a flaky pastry crust that holds all of the blueberry filling. Serve with ice cream or whipped cream for a simple and delicious summer dessert!

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A sourdough blueberry galette is really a rustic blueberry pie, made on a baking sheet instead of in a pie dish, and given a more romantic name. It’s super simple to make, delicious, and contains a sweet-tart lemon blueberry filling. 

In this post, I’m going to show you how to make a beautiful, all-butter galette dough using leftover sourdough discard. Its light and flaky crust and comes together easily in a food processor. A simple blueberry filling makes it the perfect treat that’s only slightly sweet. Top it with some homemade whipped cream or raw milk vanilla ice cream for a perfect dessert. 

We love blueberries in our house. In fact, last year when we moved, I dug up our blueberry bushes and brought them with me. The boys helped me plant them by the creek last summer, so we’re looking forward to enjoying fresh blueberries for summers to come. The great thing about this sourdough galette is that it can be made with fresh or frozen blueberries. In these photos, I used frozen blueberries because it’s the end of March, so buying frozen organic blueberries is definitely more economical this time of year.

what is a galette?

A galette is a free-form pie with a beautiful rustic appearance. The crust is a traditional pie dough folded over a sweet or savory filling. It can be made into a sweet fruit dessert or a savory dish using vegetables and caramelized onions as a filling. Lots of people are intimidated by making pies from scratch, but a galette may be the perfect place to start as the rough edges only make this rustic pie more beautiful. 

​everything you’ll need to make a blueberry sourdough galette

crust ingredients

All purpose flour

Cold butter

Sourdough starter discard – starter that was fed, doubled in size and has fallen again. This can be room temperature starter or straight from the fridge. 

Salt

​filling ingredients

Blueberries – Fresh or frozen blueberries both work for this recipe. Frozen blueberries don’t need to be defrosted before making the filling.

Cane sugar – This sourdough galette is lightly sweetened with cane sugar to balance the tartness of the lemon.

Fresh lemon juice – Freshly squeezed will give the most flavor. 

All purpose flour – To thicken the filling.

Lemon zest – Use an organic lemon to avoid pesticides found on the rind of conventional lemons. 

Pinch of salt – To enhance the flavor. 

Egg – For a quick egg wash on the crust. 

equipment

Food processor or pastry blender

Mixing bowl

Rolling pin

Baking sheet

​how to make a blueberry sourdough galette

1. Make the sourdough pastry crust. Add flour and salt to a food processor and pulse to mix. Next, add cubed, cold butter and pulse until there are no large chunks of butter. 

Add the sourdough starter discard and pulse just until the crust comes together to form a ball. If the crust is too dry to form, add 1 Tablespoon of ice water at a time until the crust is hydrated enough to come together.

2. Chill the dough. ​Wrap the sourdough pie dough in plastic wrap and chill in the refrigerator for at least 30 minutes. For a long-fermented crust, chill up to 24 hours.

3. Mix the blueberry filling. Add blueberries and lemon juice to a mixing bowl. Stir the rest of the filling ingredients except for the egg in a small bowl and stir. Sprinkle over the blueberries and mix until the berries are well coated with the flour mixture. 

4. Roll out the crust. (*If you long-fermented the dough, you’ll have to allow it to sit at room temperature for 15-20 minutes or until it’s workable.) On a lightly floured surface, roll the pie dough into a circle. It should be about 1/8″ thick – or as thin as you can get it without it tearing when you pick it up. It does not have to be a perfect circle. Transfer the crust to a parchment lined baking sheet. 

5. Fill the galette crust. Pour the blueberry filling into the center of the dough. Fold and crimp the dough, so it creates about a 2-inch border over the filling. Whisk an egg yolk with a teaspoon of water and brush it over the top of the dough using a pastry brush. While the egg wash is still wet, sprinkle a small amount of coarse sugar on the edges of the dough.

6. Bake the blueberry sourdough galette. Bake on 425 degrees F for 30 minutes. Turn the temperature down to 350 degrees and bake until the crust is a beautiful golden brown, about 10 more minutes.

7. Serve. Remove the galette from the oven and let it sit for at least 20 minutes so the filling can thicken. Serve with homemade whipped cream or raw milk vanilla ice cream for a delicious dessert. 

sourdough pie crust tips

• Don’t overmix the dough – mixing it too much will make a tough crust rather than light and flaky.
• The butter should be very cold before mixing up the dough. It can come straight from the fridge, or cube the butter and freeze for about 10 minutes before mixing the dough.
• A food processor makes preparing the sourdough pie crust super easy. If you don’t have one, refer to this sourdough pie crust recipe for instructions on making the crust in a bowl with a pastry cutter instead.

sourdough galette tips and notes

A fermented sourdough pie dough gives a subtle sourdough tang, and increases the health benefits and digestibility. If you don’t have time to ferment the crust, just refrigerate it for 30 minutes and assemble the galette. It will still work out just fine!

Use an organic lemon for this recipe as it calls for lemon zest as well as juice. 

Try some of the different filling options listed below!

Galettes are meant to look rough and rustic. Embrace the rough edges and imperfect appearance. 

Don’t skip the egg wash on the crust. It’s a small detail that makes the crust so beautifully golden brown. 

​To make homemade whipped cream, pour a pint of heavy cream and 1/4 cup maple syrup or cane sugar into the bowl of a stand mixer and mix using the whisk attachment until light and fluffy. 

​sourdough galette filling variations

• We love making these with seasonal fruits. Fresh strawberries, fresh peaches, or a combination of fruit makes a delicious filling. 
• Swap out the blueberries and make an apple filling instead – peel and thinly slice 4 cups of apples. Follow the rest of the recipe the same way. Add some cinnamon or apple pie filling for warm, fall-spiced dessert.
• The crust is not sweetened at all, so a sourdough galette could easily be savory instead of sweet! Some creative savory options include cheese, roasted tomatoes, bacon, spinach, caramelized onions, mushrooms, etc. The possibilities are endless!
• Make a breakfast galette by filling the crust with potatoes, sausage and cheese. Top with a runny egg.

other favorite sourdough discard recipes

• Sourdough Scones
• Sourdough Pop Tarts
• Sourdough Chocolate Chip Cookies
• Sourdough Pumpkin Bread
• Sourdough Buttermilk Biscuits
• Sourdough Pancakes
• Sourdough Banana Bread
• Sourdough Peach Cobbler

recipe card for blueberry sourdough galette

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