Vegena Blueberry Ginger Galette served with vegan ice cream

Vegan Blueberry Ginger Galette

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 pie which is ruggedly handsome and makes for a lush treat!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Vegan Blueberry Pie, Vegan Galette, Vegan Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 333kcal
Author: Crumbs & Caramel


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.

Nutrition Info:

Calories: 333kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 135mg | Fiber: 3g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 9.7mg | Calcium: 18mg | Iron: 1.9mg
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