Flaky Mini Blueberry Galettes a la Mode
There’s nothing better than a warm, flaky dessert filled with sweet, juicy blueberries—say hello to Mini Blueberry Galettes! These rustic, free-form tarts deliver all the deliciousness of blueberry pie with a fraction of the effort. They’re crisp, golden, and bursting with flavor, making them the perfect summer treat.
Why You’ll Love This Recipe
- Flaky, buttery crust! Whether you use store-bought or homemade pie dough, the result is irresistibly crisp and golden brown.
- Easy to assemble! No need for crimping or special techniques—just roll, fill, and fold.
- Peak summer blueberries! Fresh, ripe blueberries make for a naturally sweet, slightly tangy filling.
- Individual servings! No slicing required—everyone gets their own perfectly portioned galette!
For an extra-special touch, try using wild Maine blueberries. Their concentrated sweetness and bold flavor make these galettes truly exceptional. Serve warm with a scoop of coffee ice cream or a dollop of homemade whipped cream for the ultimate summer dessert!
Be sure to check out more of my easy homemade dessert recipes, including my perfect blueberry pie, this easy blueberry dump cake, or a light, fresh homemade blueberry crisp.
What Is A Galette?
A galette is a rustic, free-form pie that can be made sweet or savory. Unlike traditional pies, galettes don’t require a pie pan—just roll out the dough, add the filling, and fold the edges over. No stress, no fuss, just pure deliciousness!
Ingredient Notes
For the homemade pastry crust, you’ll need: all-purpose flour, sugar, kosher salt, cold, unsalted butter, cold vegetable shortening, and ice water.
The filling is made with fresh blueberries or frozen wild Maine blueberries, sugar, a little cornstarch, fresh lemon juice and zest, ground cinnamon, and a pinch of kosher salt. Once fully assembled, you’ll want to brush the individual galettes with an egg wash (just a beaten egg, though you can add a splash of water or cream if you want it extra glossy) and top with turbinado sugar.
Directions
- Make the pie dough. In a food processor, pulse the flour, sugar, and salt. Add cold cubed butter and shortening, pulsing until the mixture resembles coarse crumbs. Slowly add ice water, pulsing until the dough begins to come together.
- Chill the dough. Turn the dough into plastic wrap, shape into a disk, then refrigerate for at least 30 minutes.
- Prepare the blueberry filling. In a large bowl, gently combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt.
- Roll out the dough. Divide the chilled dough into 6 equal portions. Roll each into a 7-8″ circle on a lightly floured surface.
- Assemble the galettes. Transfer the dough rounds to a parchment-lined baking sheet. Spoon about ¼ cup of blueberry pie filling into the center, leaving a 1″ border. Fold the edges over, pleating as needed.
- Bake! Brush the dough with egg wash, then sprinkle with Turbinado sugar. Bake at 425°F for 16-18 minutes, until golden brown and bubbly Cool slightly, then top with ice cream or whipped cream. Enjoy!
Expert Tips!
- Keep the dough cold! Cold butter and shortening ensure a flaky, crisp crust.
- Don’t overfill! Too much filling can cause leaks — stick to about ¼ cup per galette.
- Use parchment paper! This prevents sticking and makes cleanup easy.
Make-Ahead & Store
- To freeze assembled (unbaked) galettes: Prepare the galettes, freeze them unbaked, then bake straight from the freezer when ready.
- Storage: Store cooled blueberry galettes in an airtight container at room temperature for up to 2 days or in a refrigerator for up to 5 days. Reheat in the oven for best texture.
- Freezing baked galettes: Once cooled, freeze them in a single layer before transferring them to a freezer container or bag. Reheat in the oven until warm and crisp.
Serving Suggestions
These mini blueberry galettes are perfect as is, but for an extra indulgent treat, serve them with:
- Coffee or vanilla ice cream
- Fresh whipped cream
- A drizzle of honey or maple syrup
- A dusting of powdered sugar
These summer berry galettes are the easiest way to enjoy homemade pie without the hassle. I just know you’re going to love them!
If you make this easy Mini Blueberry Galettes recipe, please let me know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Mini Blueberry Galettes with Flaky, Buttery Pastry
Equipment
Ingredients
For the pie dough
- 2 ¼ cups all-purpose flour, plus more for dusting
- 2 tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup (1 stick; 8 Tbsp) unsalted butter, cold, cut into cubes
- 7 Tbsp vegetable shortening, cold, cut into cubes
- 4-5 Tbsp ice water
For the filling
- 2 cups fresh blueberries, see note below
- ⅓ cup granulated 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 fresh whipped cream, optional (but not really optional)
Instructions
- Make the pie dough. In the bowl of a food processor, pulse together 2 ¼ cups flour, 2 tsp sugar, and ½ tsp Kosher salt. Add ½ cup cold butter and 7 Tbsp 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.
- Chill pie dough. Dump the dough out onto a sheet of plastic wrap and roll into a flat disk. Chill for at least 30 minutes. If you leave the dough in the fridge longer than that, it may need to sit out at room temperature until it is easier to roll out.
- Make the blueberry galette filling. In a large bowl, combine 2 cups blueberries, ⅓ cup sugar, 1 ½ Tbsp cornstarch, 1 Tbsp lemon juice, ½ tsp lemon zest, ¼ tsp cinnamon, and ¼ tsp Kosher salt. Stir gently to combine, being careful not to burst the blueberries. Set aside.
- Roll out the dough. 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.
- Form the galettes. 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.
- Bake the blueberry galettes. 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 ice cream (we recommend coffee!) or fresh whipped cream.
Notes
Nutrition
Photography by: Pate of The G&M Kitchen
Let us know your thoughts!