Mini blueberry galettes
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!Print
Mini blueberry galettes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
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.