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  • 1 pkg of pie shells (should have 2 shells, slightly thawed)
  • 4 cups Klaassen Farms Blueberries
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • butter for brushing edges of galette


  1. Preheat oven to 350*.
  2. Remove pie shells from foil pans, flatten and stack together on top of a piece of parchment paper – the double crust is key! Place on round cookie sheet.
  3. In a bowl mix blueberries, sugar, cornstarch and cinnamon until well combined.
  4. Carefully pour blueberries on to the centre of the pie crust, creating a nice mound of blueberries.
  5. Fold and pinch edge of pie crust into filling all the way around, ensuring the pie crust is well pinched. Brush edges of galette with butter.
  6. Bake for 25-30 mins or until crust is golden brown. Serve with ice cream or whipped cream.