These mini blueberry galettes are best served piping hot with a generous scoop of ice cream. This is the easiest, tastiest fresh blueberry dessert you’ll make all summer!
The unofficial start of summer is here! Bring on lazy summer nights spent grilling on the patio, searching for fireflies at sunset with the kids, and hoping that even though it’ll set us back over $20, the ice cream truck comes rolling down our street every single Saturday until Labor Day. To celebrate the long holiday weekend (and my god, we really need it) we’re kicking things off with mini blueberry galettes.
My motive is clear: individual portions mean you don’t have to share. It also means your crust to filling ratio is higher than it would with a single slice. #winning
If you can get your hands on a few pints of wild Maine blueberries, GRAB THEM ALL. They’re worth the extra ticket price and would be perfection in a pie or galette! Throw a scoop of ice cream on top (coffee, thank you very much), kick back in your flowy summer dress, and rosé all day (yes, even with dessert) — because SUMMER.
Memorial Day weekend, we are sooo ready for you!
What is a galette?
A galette is a French dish that’s essentially a free-form pie. Galettes can be made sweet or savory, but my personal favorites are typically fruit galettes. To make a galette, you simply scoop your filling of choice into a circle of pie dough and then fold the edges of the dough up to hold everything together.
The great thing about galettes is that they’re not meant to look perfect, so there’s no pressure to form them a certain way or make them look extra pretty. If you’re baking with kids, this is a good recipe to make with them!
What’s in these blueberry galettes?
For the crust, you’ll need the usual ingredients: flour, sugar, salt, butter, shortening, and ice water. And for the fruit filling, I used fresh blueberries, sugar, cornstarch, lemon juice and zest, cinnamon, and salt.
I like to serve these mini blueberry galettes straight from the oven with a scoop of ice cream or a dollop of whipped cream. But blueberry purists will also love these mini galettes as is, no toppings necessary. If your blueberries are fresh and super sweet, these galettes really don’t need anything else to make them perfect!
How to make blueberry galettes
Pulse together the pie dough ingredients in a food processor until the dough comes together. Wrap the dough in plastic wrap and then chill for at least 30 minutes before rolling it out. While the dough chills, toss together the blueberry pie filling and set aside.
Once chilled, divide the dough into six even pieces and then roll each out into a rough circle. Divide the blueberry filling among the dough circles, leaving a border of dough around each. Then, fold the dough over the blueberry filling, overlapping the edges as needed.
Brush the edges of the blueberry galettes with egg and sprinkle with a little Turbinado sugar if you have some on hand. Bake these babies until the filling begins to bubble and the crust is a lovely golden brown.
Can I make these with frozen blueberries?
Yes, you can substitute frozen blueberries for fresh. Just keep in mind that you do not need to thaw the blueberries before making the galette filling, nor do you need to pat them dry.
Can I freeze these galettes?
Yes, these blueberry galettes can be frozen just like blueberry pie. Let them cool completely and then place them in the freezer on a sheet pan. Once hard enough, transfer them to a freezer bag (freezing them this way prevents the blueberry filling from transferring to the bottom of the galette stacked on top of it). When you’re ready to eat the frozen blueberry galettes, place them on your counter to thaw, or reheat them in the oven.
Tips for making blueberry galettes
It’s really important that your butter and shortening are cold before you make the pie dough. If either is too warm, your galette crust won’t become crisp and flaky once baked.
I highly suggest baking these mini blueberry galettes on a parchment paper-lined baking tray. If you skip the parchment paper, it’ll be tough to scrub off any blueberry filling that oozes onto the tray while these galettes are in the oven.
Lastly, don’t add more cinnamon than this recipe calls for. I’m a cinnamon fiend myself, but if you add too much you’ll lose the fresh, sweet flavor of the blueberries in this fruit galette.
If you make my mini blueberry galette recipe, please let me know by leaving a review below!
For additional fresh blueberry recipes, check out the following:
Mini Blueberry Galettes
For the pie dough
- 2 ¼ cups all-purpose flour (plus more for dusting)
- 2 tsp sugar
- ½ tsp kosher salt
- ½ cup 1 stick unsalted butter, (cold, cut into cubes)
- 7 Tbsp shortening cold, cut into cubes
- 4-5 Tbsp ice water
For the filling
- 2 cups fresh blueberries*
- ⅓ cup sugar
- 1 ½ Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 large egg lightly beaten
- ½ Tbsp turbinado or raw sugar
- ice cream or whipped cream optional (but not really optional)
To make the pie dough
- In the bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter and shortening, then pulse until small, pea-sized pieces form. Add 4 Tbsp of ice water, then pulse, adding the last Tbsp as needed, until the dough begins to come together.
- Pour dough out onto a sheet of plastic wrap and roll into a flat disk. Chill for at 30 minutes. If you leave the dough in the fridge longer than that, it may need to sit out at room temperature for a little while until it is easier to roll out.
To make the filling
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir gently to combine, being careful not to burst the blueberries. Set aside.
To form galettes
- Remove dough from refrigerator and use a pastry scraper or a knife to cut into 6 equal pieces (one horizontal cut and then two vertical). Roll one portion of dough out onto a lightly floured surface until it’s roughly 7-8” in diameter. Repeat with remaining portions of dough.
- Line a rimmed baking sheet with parchment paper, then transfer over the rolled out dough. It’s okay if the pieces overlap for now. Place about ¼ cup of filling in the center of each dough round, leaving the outer 1” untouched. Gently fold over the edges of the dough onto the filling, overlapping the edges as you go. Repeat until all galettes are formed.
- Brush egg wash on top of dough, then sprinkle each with Turbinado sugar. Bake at 425 F for 16-18 minutes, or until filling is bubbly and crust is a deep golden brown. Let cool for 5 minutes, then serve warm with coffee or fresh whipped cream.