Say hello to the dessert of summer: mini blueberry galettes! It’s true, galettes are 100x easier to make than a traditional pie, but with all the same characteristics.
Here’s why we love these so much:
- Flaky pie crust! You can use store-bought, but our recipe for homemade pie dough is quick, simple, and foolproof!
- Easy to form! That’s the beauty of this blueberry galette — no fussing over crimping the dough. Simply roll out, fill, then fold the edges over. We’re going for rustic, which makes these easy peasy!
- Fresh blueberries! Is there anything better in spring and summer than fresh blueberries? They’re sweet, not too tart, and make for the best pie filling ever!
- Individual portions! The motive is clear: individual portions mean you don’t have to share. It also means the crust to filling ratio is higher than it would be with a single slice from a larger blueberry galette. #winning
If you can get your hands on a few pints of wild Maine blueberries, use them here! They’re worth the extra cost and are perfection in both pies and galettes! Throw a scoop of ice cream on top, add a generous dollop of whipped cream, and savory the best of summer with these mini blueberry galettes!
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.
We like to serve these mini blueberry galettes straight from the oven with a scoop of coffee ice cream or a dollop of homemade 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
- 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 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.
Tips For Blueberry Galettes
- Use cold butter and shortening! It’s really important that the 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.
- Don’t skip the parchment! It’ll be easier to remove the galettes if any of the blueberry pie filling oozes over (and that’s not a bad thing!)
FAQs
- Can I use frozen blueberries? Yes! No need to thaw or defrost, just note that the galettes may need to cook a tiny bit longer to account for the extra water and moisture that’s in frozen berries.
- Can you freeze blueberry galette? Yes! These blueberry galettes can be frozen just like blueberry pie. Let them cool completely, then place 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.
If you make these Mini Blueberry Galettes, please let us know by leaving a review and rating below! They are about 100x easier than pie, but just as tasty. You will absolutely love them with a big scoop of coffee ice cream and some homemade whipped cream!
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 !! We LOVE seeing what you’re up to in the kitchen!
Got more blueberries? Try these recipes!
- Mini blueberry streusel muffins
- Blueberry pie ice cream
- Blueberry streusel coffee cake
- Lemon blueberry bundt cake
- Blueberry coconut almond overnight oats
- Blueberry Pie Milkshakes
Mini Blueberry Galettes Recipe
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 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!