We love this blueberry pistachio galette — a pistachio-enriched pie crust filled with fresh blueberries, baked until juicy and bubbling, and served warm with vanilla ice cream. It’s a true taste of summer.
There’s something irresistible about summer fruit desserts.
They’re simple, bright, and satisfying. This galette combines a rich, buttery crust studded with pistachios and a sun-ripe blueberry filling — finished with extra pistachios and plenty of vanilla ice cream for the perfect summer treat.
This galette pairs beautifully with light, seasonal mains — think grilled romaine salad or grilled chicken skewers — but it also shines on its own as the grand finale to any warm-weather meal.
And yes — the pistachio crust is the star here. If you love nut-forward pastries, this one is a must-try.
Blueberry galettes are my go-to in summer. They’re an ideal way to use up fresh berries, and this recipe works well with frozen blueberries too, so you can enjoy it even when the season ends.
One of the best things about galettes is their rustic ease. If you’re not into perfect, crimped pie edges, the free-form fold of a galette is forgiving and charmingly simple — and I often prefer the ratio of flaky crust to fruit that a galette provides.
I often make a blueberry-peach galette, which is a forever favorite, but when peaches aren’t available this all-blueberry version with a pistachio crust is just as wonderful.
Seriously delicious
A warm galette is a perfect vehicle for ice cream: add a scoop and watch vanilla melt into the bubbling berries for gooey, irresistible rivers of flavor.
The crust is buttery with a hint of savory nuttiness from the pistachios and just enough sweetness. It’s versatile too — swap in other seasonal fruits if you prefer.
Don’t be shy with the ice cream — a generous scoop makes this dessert extra indulgent.
Blueberry Pistachio Galette
Blueberry Pistachio Galette
4
45 mins
45 mins
30 mins
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Ingredients
- 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
- 1½ cups cold unsalted butter, cut into pieces (about 3 sticks or 24 tablespoons)
- 1 egg + a few drops of water, beaten together for brushing
- 3 cups blueberries (fresh or frozen)
- 2 tablespoons cornstarch
- 2 tablespoons sugar (for filling)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 3 tablespoons chopped pistachios, plus more for topping
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- NOTE: This recipe makes two galette crusts. I recommend making both and freezing one for up to three months.
- Add the flour, pistachios and sugar to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar and water. Add cold butter pieces to the food processor and pulse until the mixture resembles coarse crumbs. Sprinkle the egg-water mixture over the flour and pulse until the dough just comes together.
- Divide the dough in half, form each half into a disc, and wrap in plastic wrap. Refrigerate for 30 minutes; freeze one disc if you plan to save it.
- Preheat the oven to 400°F (after the dough has chilled). In a large bowl, combine the blueberries with the cornstarch, sugar, lemon juice and salt. Toss to coat evenly.
- On a parchment-lined baking sheet, roll one dough disc into a rough circle about 1/4 inch thick, leaving a rustic edge. Pile the blueberry mixture in the center, leaving at least a 2-inch border.
- Fold the crust edges up and over the fruit. Brush the crust with the beaten egg wash, sprinkle with chopped pistachios and, if desired, a little coarse sugar.
- Bake until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Blueberries may burst — that’s expected. Let the galette cool slightly, then serve warm with vanilla ice cream and extra chopped pistachios.
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Perfect bite.