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Lavender Blueberry Vanilla Bean Galette

This Lavender Blueberry Vanilla Bean Galette is the perfect summer dessert! It's such a foolproof way to enjoy pie, but in a easier, more rustic form! The blueberry filling is slightly floral from the lavender, and it has lots of vanilla bean flavor. The crust is perfectly buttery, tender, and not too sweet. I love serving this with a scoop of vanilla ice cream on top!

Course Dessert
Cuisine American
Keyword berry galette recipe, blueberry galette, blueberry pie, easy blueberry galette, easy pie crust dough recipe, foolproof pie crust, lavender blueberry vanilla bean galette, lavender dessert recipe, summer blueberry dessert, summer galette recipe, vanilla bean dessert recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Servings 8


For the dough

  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (12 tablespoons) unsalted butter, cold
  • 2 tablespoons vegetable shortening
  • 1/4 cup ice water

For the filling

  • 3 tablespoons sugar
  • seeds from 1 vanilla bean
  • 4 cups blueberries
  • 1 tablespoon dried culinary lavender
  • 1 tablespoon cornstarch
  • juice of 1/2 a lemon
  • pinch of salt
  • 1 large egg
  • 1 tablespoon heavy cream or half & half
  • coarse sugar for sprinkling


  1. Begin by making the dough. Combine flour, cake flour, sugar, and salt in a food processor. Pulse once to blend. Add the shortening and butter and pulse until the mixture resembles coarse meal. Slowly add the ice water, until soft dough ball forms. Remove dough, toss lightly in flour, and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

  2. Preheat oven to 425℉. In a small bowl, combine the sugar and vanilla bean seeds. Massage with your fingers to combine. In a medium bowl, combine the blueberries, vanilla bean-sugar mixture, lavender, and cornstarch. Stir to combine. Add the lemon juice and stir again to combine. Set aside.

  3. Lightly flour your countertop and roll out the chilled dough until it is about a 14x17 circle. Transfer dough to a parchment lined baking sheet. (I find the easiest way to do this, is to gently fold it in half, and then into fourths, and then unfold it on the baking sheet). Place blueberry mixture in the center of the dough, and fold in the edges to create a rustic tart, crimping them gently to secure.

  4. Whisk together the egg and cream for the egg wash, and brush on the edges of the dough. Sprinkle the dough edges with coarse sugar. Bake for 25 minutes or until edges are golden and crispy. Let cool for a few minutes, sprinkle the top with a couple extra pinches of dried lavender (if desired), then slice and serve with vanilla ice cream!