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Blueberry Cornmeal Buttermilk Galette

Blueberry Cornmeal Buttermilk Galette

Juicy, sweet blueberry filling with a hint of lemon baked inside a flaky, tender cornmeal buttermilk pie crust
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Prep Time 15 mins
Cook Time 40 mins
Chill 1 hr 30 mins
Course Dessert
Servings 8 servings



Cornmeal Buttermilk Galette Dough

  • 1 ⅓ cups (160g) all purpose flour
  • cup (52g) yellow cornmeal
  • 2 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, cubed and cold
  • ¼ cup (57g) buttermilk, cold

Blueberry Filling

  • 3 cups (420g) blueberries
  • ½ cup (99g) granulated sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons tapioca starch (also known as tapioca flour)
  • teaspoon fine sea salt
  • 1 tablespoon heavy cream
  • 2 teaspoons turbinado sugar


Make the cornmeal buttermilk pie dough.

  • Mix together the flour, cornmeal, sugar and salt together in a large bowl.
  • Using a pastry cutter, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of butter is ok too). You can also do this in a stand mixer or food processor.
  • Using either your fingers or a spatula, stir in the buttermilk, a tablespoon at a time. The dough should be moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.
  • Fold the dough onto its self until all flour is incorporated, forming the dough into a ball.  Use a light hand to keep the butter from melting.
  • Flatten the ball into a disc and wrap tightly with plastic wrap. 
  • Refrigerate the dough for one hour or for up to three days.
  • Line a cookie sheet with parchment paper.
  • Place the dough on a lightly floured surface or a non-stick rolling mat. Roll from the center outward, rotating the dough 180 degrees, with your hands, every so often. This helps keep its round shape and prevents sticking. Add a little more flour if needed to prevent sticking. 
  • Roll the dough to about 1/8" thick and about 12" round. Transfer the dough onto the parchment lined cookie sheet.
  • Chill for 20 minutes.

Make the blueberry filling.

  • Preheat the oven to 400F.
  • Place half of the blueberries in a medium sized bowl and mash with a fork or a potato masher.
  • To the mashed blueberries, add the remaining blueberries, sugar, lemon zest, tapioca starch, and salt. Stir to combine well.
  • Mound the blueberry filling in the middle of the crust. Fold and crimp the dough up, about 8-10 pleats.
  • Brush the edges of the dough with the cream using a pastry brush.
  • Sprinkle the turbinado sugar over the cream.
  • Bake the galette for 40-50 minutes, or until golden brown and bubby.
  • Serve warm or at room temperature.
Keyword blueberry, blueberry pie, cornmeal buttermilk crust, gallette, pie crust
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