We love this blueberry pistachio galette! A pistachio pie crust filled with fresh blueberries and baked until juicy and bubbly and hot, topped with vanilla ice cream. Summer is the best!
There’s just something about summer fruit desserts.
They can’t be beat. They don’t compare. And it’s one of the only times that I’ll really consider fruit, dessert!
This buttery galette crust is wrapped around juicy blueberries and served with a sprinkling of pistachios, lots of vanilla ice cream and all the summer feels!
It’s perfect and ideal for a hot summer day with a delicious grilled salad or grilled chicken skewers.
OH yes and the elephant in the room: my pistachio crust! Still going strong on the pistachio train. Hop on here with me!
I love making blueberry galettes in the summer! It’s the perfect way to use up blueberries, and this recipe also is great with frozen blueberries too. You can even make it in the winter.
Galettes are one of my desserts of choice because, hello, pie crust. I still haven’t mastered it (read: don’t have the patience to make the edges look pretty) and it’s so much easier to fold up a galette crust into something beautifully rustic.
So much so that I actually prefer it!
I like it even more than traditional pie, because I want more crust than filling. And in a galette, you don’t get a super stacked filling. So I’m all about it!
Regularly, I make a blueberry peach galette. That combo will forever be a favorite. But if peaches are out of season, I’ve got you! You can use all blueberries AND make a crust riddled with pistachios.
THIS IS SO GOOD.
Galettes also make a better vehicle for ice cream. Add a scoop on top and within a few minutes, you have vanilla rivers making their way through the juicy, bubbly berries.
The crust is buttery and savory with a hint of sweetness. It can handle any fruit, so you can swap out the blueberries for something else you may love.
Who cares if you get a little heavy handed with the ice cream?!
Blueberry Pistachio Galette
Blueberry Pistachio Galette
We love this blueberry pistachio galette! A pistachio pie crust filled with fresh blueberries and baked until juicy and bubbly and hot, topped with vanilla ice cream. Summer is the best!
- 4 cups sifted all-purpose flour
- ½ cup salted, roasted pistachios, plus more for topping
- 3 tablespoons sugar
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- ½ cup ice cold water
- 1 ½ cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
- 1 egg + a few drops of water beaten together, for brushing
- 3 cups blueberries
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 3 tablespoons chopped pistachios, plus more for topping
- coarse sugar, optional
- vanilla ice cream. for serving
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NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two – stick one in the freezer so you have it when needed. You can freeze it for 3 months!
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Add the flour, pistachios and sugar to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
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Remove the dough with your hands and divide it in half. Form each half into a disc and wrap it in plastic wrap. This dough makes enough for 2 galette crusts! One can go right in the freezer to save.
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Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
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After 30 minutes, preheat the oven to 400 degrees F.
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Place the blueberries in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
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Remove the crust from the fridge. Roll the crust into a “rustic” shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
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Layer the berries in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
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Sprinkle some chopped pistachios on top. You can also add on some coarse sugar if you wish!
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Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes.The blueberries may burst a bit. Let it cool slightly before serving with ice cream and chopped pistachios.
Perfect bite.
