Recipes » Dessert Recipes » Pineapple Blueberry Basil Galette

Pineapple Blueberry Basil Galette

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5 from 1 vote
A freeform Pineapple Blueberry Basil Galette using purchased pie crust.
Prep Time 15 minutes
Cook Time 35 minutes
A freeform Pineapple Blueberry Basil Galette using purchased pie crust. A most unusual dessert full of fruity, herby flavors. https://www.lanascooking.com/pineapple-blueberry-basil-galette/

This freeform pineapple-blueberry-basil galette comes together so easily thanks to a purchased pie crust! A flavorful dessert for any summer occasion.

As you may know, homemade pie crust dough and I have a somewhat sketchy history. It doesn’t like me and I don’t like it.

A freeform Pineapple Blueberry Basil Galette using purchased pie crust. A most unusual dessert full of fruity, herby flavors. https://www.lanascooking.com/pineapple-blueberry-basil-galette/

Oh wait, I love to eat it, I just can’t make it! I’m not sure I could produce a beautiful pie crust if my very life depended on it.

It’s one of those cooking attributes that I just didn’t get. So, it was a happy day for me when beautiful refrigerated pie crusts started becoming available in the dairy case.

For years, I used the frozen pie crusts. And they were fine. Except, that they were just almost too perfect. Stamped out and pressed pristinely into their little aluminum pans.

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You could make a pretty pie, but you couldn’t do anything else with them, really. Then wonderful refrigerated pie crusts came on the market and I could make all kinds of new recipes! Regular pies, of course, hand pies, tarts, and gorgeous galettes.

A galette is actually my favorite kind of pie to make because it’s so easy and the result is always beautiful. I love these gorgeous freeform, rustic pies. And the fillings are limitless.

Almost any fruit can be used in a galette. I’ve even seen savory ones with spinach and cheese. Just make a filling, pile it in the middle, and fold the crust up around it. Et voilà – pie!

Now I know that you may be scratching your head a bit at the combination I’ve used for the filling of this galette, but be assured that this is one fantastic dessert.

I love combining herbs with fruit and you simply won’t believe how well the basil plays with the tart pineapple and fresh summery blueberries. And guess what else…it’s cooked on the grill!

Just make your galette and when you’ve finished cooking the burgers, pop it on to bake while you enjoy dinner. It gets a very slight smoky taste that only adds to its deliciousness. BeeBop declared this to be one of the best desserts I’ve ever made. That’s pretty high praise, y’all.

How to Make a Pineapple-Blueberry-Basil Galette

Prepare your gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat. If possible, set up the grill so that you have an area to place the pie over indirect heat.

A box of Pillsbury refrigerated pie crusts.

Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.

Freshly washed blueberries draining on a paper towel.

Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let them drain on a paper towel.

Fresh pineapple cut into bite-sized pieces with a knife on a cutting board.

Cut the pineapple into bite-sized pieces.

Minced fresh basil with a knife on a cutting board.

Finely chop the basil.

Blueberries, pineapple, and basil in a mixing bowl coated with  flour and sugar.

In a medium bowl, combine the blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.

Pie crust being brushed with melted apple jelly.

Unroll the pie crust onto a pan. I used an inverted pizza pan. Cooking on the underside of the pan makes it easier to remove the pie when you’re ready to serve. Brush the surface of the pie crust with half of the melted apple jelly.

Pie crust on an inverted pizza pan with fruit mixture mounded in the center.

Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around.

Photo showing how to form the galette edge by folding up over the fruit filling.

Bring the crust up over the filling creating a freeform, rustic edge.

Formed galette being brushed with egg wash.

Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg.

Sugar being added to egg washed crust.

Sprinkle the remaining sugar on the egg-washed pie crust.

Pineapple Blueberry Basil Galette being baked on the grill.

Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.

Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

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A freeform Pineapple Blueberry Basil Galette using purchased pie crust. A most unusual dessert full of fruity, herby flavors. https://www.lanascooking.com/pineapple-blueberry-basil-galette/

Pineapple Blueberry Basil Galette

A freeform Pineapple Blueberry Basil Galette using purchased pie crust.
5 from 1 vote
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 218kcal
Author: Lana Stuart

Ingredients

  • 1 refrigerated pie crust (recommend: Pillsbury brand)
  • 1 cup blueberries about 6 oz.
  • ½ a whole pineapple
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon plus 1 tsp Turbinado sugar (regular sugar works fine, too)
  • 1 tablespoon apple jelly melted
  • 1 egg

Instructions

  • Heat a gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat.
  • Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.
  • Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let drain on a paper towel. Cut the pineapple into bite-sized pieces. In a medium bowl, combine the prepared blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.
  • Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.
  • Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around. Bring the crust up over the filling creating a freeform, rustic edge.
  • Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg. Sprinkle the remaining sugar on the egg-washed pie crust.
  • Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.
  • Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

Notes

To make preparation easy, purchase a fresh cut pre-prepped pineapple from the produce section of your grocery store.
Using Turbinado sugar in this recipe isn’t essential. If you don’t have it on hand, regular white sugar works just fine.
Don’t let the pie crust get too warm while you work or it can become difficult to handle. If it seems to be getting too soft, just put it in the refrigerator for a few minutes and it will be just fine!

Nutrition Information

Serving: 1 | Calories: 218kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 128mg | Potassium: 146mg | Fiber: 2g | Sugar: 14g | Vitamin A: 115IU | Vitamin C: 39mg | Calcium: 23mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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19 Comments

  1. Yay!!!! You know I love grilling ANYTHING and everything:-) I love the flavors you included in your galette, looks delicious! Hugs, Terra

    1. Thanks, Kay. That’s one of my most favorite photos of all I’ve ever taken. Every once in a while I get a photo right :-)

    1. You can also bake the galette in the oven (375) if you want, but I really love the slight smoky taste the grill gave this! Delicious.

  2. This Galette looks fantastic Lana! I love the combination of pineapple and blueberries! What a great idea :)

    1. It turned out to be a perfect combination, Amy. It’s one that I’ll use over and over now.

  3. I love the ease of galettes, too. And their beautiful rustic appearance. This one looks so good, Lana!

    1. Thanks, Brenda! I like anything called “rustic” because it means I don’t have to try to make it look perfect :-)

  4. Wow…. looks fabulous. Do you think that it would work in the oven just as well? I sometimes don’t want to deal with the heat from the grill.

    Thanks for your inspiring work on this one!

    Miss P

    1. Yes, absolutely, it would work in the oven! I should have said that in the post, shouldn’t I? The oven should be set for 375.

    1. Thank you, Barbara. It is one of the best flavor combinations I’ve ever come up with. Just delicious!

  5. Printing recipe. I also love galettes–especially since I just made a pie and the shell shrunk. That doesn’t happen with galettes. :)

    1. Nope. You’d never even realize it if the crust shrunk with a galette! All in all, they’re my favorite kind of pie.

  6. I’ve always wanted to make a galette! I have strawberries and Blackberries in my fridge. I think of of these needs to happen soon! Beautiful! I love thier pie crust too!

    1. You’ll love making galettes, Angie! They’re so easy and it doesn’t matter if your crust isn’t perfect, either. It just adds to the rustic look :-)