Sweet juicy blueberries are baked over a layer of ginger cookie crumbs in a no fuss, free-form flaky crust for an easy, pretty, and super delicious dessert. If you’re new to pastry making, this is a perfect recipe to start with. The galette is perhaps the easiest way to make a pie which is ruggedly handsome and makes for a lush treat!
Fresh ginger is added to the filling here which is piled over gingersnap crumbs. The ginger compliments the delicate flavor of the blueberries without overpowering them. The cookie crumbs add texture, flavor and absorb some of the juices from the berries so the crust is nice and crisp (no soggy bottoms here!)
Tips for a Perfect Blueberry Ginger Galette:
- Be gentle – don’t over-mix the dough. Once the oil and water have been added to the flour, the dough should be shaggy, streaks of oil will show, and some of the flour will still be dry. While an over-mixed dough might look and feel more put together, it will result in a tough pastry. Gently pile the dough together tightly in plastic wrap and chill. Cold dough is easier to work with.
- Don’t worry about perfection – part of the appeal of a galette is its rustic look plus not working the dough to perfect edges ensures you aren’t overworking it.
- Use a microplane to grate the fresh ginger. The ginger flavor will infuse the blueberry mix more evenly. I highly recommend this inexpensive kitchen tool as it’s much easier than mincing with a knife and the pieces end up uniform and much smaller. It’s basically a very fine grater. It’s great for ginger, garlic, lemon zest, fresh tumeric, nutmeg, chocolate etc!
- Add texture and some glitter to the crust by sprinkling it with turbinado sugar. Turbinado sugar, or raw unrefined sugar, has larger crystals than brown sugar which are really pretty added to the tops of pastry, cookies, etc. Because the molasses has not been removed, it has a slightly darker, amber color. It’s also really nice in hot drinks, as it lends a somewhat toffee flavor.
If you make this easy and rustic blueberry pie, let me know in the comments below, and feel free to give it a rating! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. I love seeing what you’re up to in the kitchen!
Vegan Blueberry Ginger Galette
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup avocado oil (may sub vegetable or canola oil)
- 4 tbsp ice-cold water
For the Filling:
- 1/3 cup vegan ginger snap cookies
- 4 cups blueberries
- 3 tbsp cornstarch
- 3 tbsp granulated sugar
- 2 tbsp microplaned fresh ginger
- 1-2 tbsp plant-based milk
- 1 tbsp turbinado sugar, for garnish
For the Crust:
- In a medium-sized bowl, mix the flour with the salt. Slowly stream in the oil, and 4 tbsp of ice-cold water. Gently fold the mixture together just until a shaggy, loose dough forms being careful not to over-mix. Oil your hands and gather the dough, placing it in the middle of a sheet of plastic wrap. Shape and press it into a disc shape, then wrap tightly and refrigerate for 30 minutes or overnight.
For the Filling:
- Break the ginger snaps into crumbs in a food processor or in a plastic bag with a rolling pin.
- Combine the blueberries, ginger, sugar, and cornstarch together, mixing well.
To Assemble the Galette:
- Preheat the oven to 375°F. Cut 2 large pieces of parchment paper, about 20 inches in length. Roll the chilled dough between the 2 pieces of parchment paper to about 14 inches across and 1/8 inch thick. Always start rolling from the center of the disc turning the parchment to roll the dough in all directions until you have a rough circle. Don't worry if the edges are jagged or uneven, this is part of the rustic appeal!
- Sprinkle the gingersnap crumbs over the pastry leaving a 2-inch border of crust uncovered. Pile the blueberries over the crumbs and gently fold up the sides of the dough over the edges of the filling, overlapping the dough as you go around pleating the dough. Brush the dough with plant-based milk and sprinkle with turbindo sugar.
- Slide the galette onto the round baking tray, keeping it on the parchment. Place on the center rack of the preheated oven and bake for 40-50 minutes or until the pastry is golden brown and blueberries are bubbling a bit, turning the galette around half way through baking. Best eaten the same day while warm or once it's cooled to room temperature.
Here are some items I used to make this recipe:
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