Tangy tropical pineapple, summer blueberries, and a hint of basil are tucked into a store-bought crust for this freeform Pineapple Blueberry Basil Galette that bakes on the grill. Put it on to cook while you clear the plates, and dessert will be ready just as everyone starts thinking of dessert.
Galettes are my kind of pie! They’re easy to shape, always beautiful, and endlessly flexible. From apples to berries, nearly any fruit works. Spoon the filling into the center and fold the crust up around it. Et voilà, pie!
Today’s star is my Pineapple Blueberry Basil Galette. Basil’s peppery edge might sound unexpected with tropical pineapple and sweet blueberries, yet this trio sings. And best of all, the galette bakes right on the grill while the coals cool, picking up a gentle smoky note.
Brush on a little melted apple jelly for shine, slice it warm, and this sweet finale will be on the table before the plates from supper hit the dishwasher. BeeBop declared this to be one of the best desserts I’ve ever made. That’s pretty high praise, y’all.
Recipe Snapshot
Cuisine: American
Cooking Method: Grill (or oven)
Total Time: 50 Minutes
Servings: 6
Primary Ingredient(s): Pie crust, blueberries, pineapple, basil, apple jelly, egg
Skill Level: Easy
What You’ll Like About This Recipe
- The galette bakes on the grill, keeping the kitchen cool.
- I use a refrigerated pie crust to trim the prep time to about fifteen minutes.
- Pineapple, blueberries, and basil create a balanced mix of sweet, tart, and herbal flavors.
- The free-form fold means there’s no need for fitting the crust into a pie dish.
Ingredient Notes
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- Refrigerated pie crust – I use these often and always find the Pillsbury brand to be reliable. Be sure to let it sit on the counter for a few minutes so it will unroll without cracking.
- Blueberries – Use either fresh or frozen berries. If using frozen, add them straight from the freezer, and add an extra teaspoon of flour to help contain the extra juice they have.
- Pineapple – Look for pre-cut pineapple in your grocery’s produce section if you want to skip the peeling and coring.
- Fresh basil – A tablespoon of finely chopped leaves is all you need.
- Turbinado sugar – I use coarse turbinado sugar for the crust because it adds a nice crunch, but granulated sugar works perfectly well if that’s what you have on hand.
- Apple jelly – Brushing melted jelly over the pie crust and fruit adds shine. Peach or apricot preserves are good substitutes.
- Egg wash – A beaten egg brushed over the folded-up edges of the pastry gives the crust a pretty finish and helps the sugar stick.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pineapple Blueberry Basil Galette
- Prepare 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. If possible, set up the grill so that you have an area to place the pie over indirect 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 them drain on a paper towel. Cut the pineapple into bite-sized pieces.
- 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.
- Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.
👉 PRO TIP: I cook this galette on the bottom of an inverted pizza pan. Cooking on the underside of the pan makes it easier to transfer to a platter when you’re ready to serve.
- 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.
Recipe Tips
- No grill? Just pop the galette into a 375°F preheated oven and bake for the same amount of time.
- Use your favorite homemade pie crust recipe instead of a purchased crust.
- For a crisp crust, chill the assembled galette 10 minutes before grilling.
- If the grill temperature fluctuates, rotate the pan halfway through for even browning.
- Add a teaspoon of lime zest to the filling for added flavor.
How to Prep Ahead
Assemble the galette, cover it well, and refrigerate for up to 8 hours. Bake straight from the fridge, adding 5 extra minutes cooking time if needed.
How to Store and Reheat
Keep leftovers in an airtight container in the refrigerator for three days. Warm individual slices on a baking sheet at 325°F for about 10 minutes to revive the crust.
More Recipes You’ll Like
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Recipe
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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.
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Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.
1 refrigerated pie crust
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Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let drain on a paper towel. Cut the pineapple into bite-sized pieces.
1 cup blueberries, ½ a whole pineapple
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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.1 tablespoon turbinado (or granulated) sugar
1 tablespoon finely chopped fresh basil, 2 tablespoons all-purpose flour
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Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.
1 tablespoon apple jelly
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Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around.
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Bring the crust up over the filling creating a freeform, rustic edge.
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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.1 teaspoon turbinado (or granulated) sugar
1 egg
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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.
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Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.
- May be baked in the oven at 375 degrees for the same time insted of on a grill.
- 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!
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally sponsored by Pillsbury and published on May 1, 2013. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
