Mini Blueberry Galettes
This may be one of my favorite recipes I’ve discovered so far this year! If I judge it by how many I’ve eaten, that is definitely true! 🙂 I just love the filling so much. It is sweet, and full of blueberries with a zing from the lemon juice and zest. The combination of blueberries and lemon is a match made in heaven! They are really good cold, right out of the refrigerator on a hot summer morning or heated up in the microwave with ice cream on top for dessert after dinner. They are the perfect summer treat!
They are really easy to make as well. You can use your own pie crust recipe or store-bought. I used Trader Joe’s frozen pie crust which I think tastes like homemade. You can use a 5-inch circle cookie cutter or just find the lid of a bowl that is 5 inches across. One thing I learned was to try to press together any holes or cracks in the dough before you cut the circles out as the juice will run out while baking if you don’t. You can’t completely prevent it, but it helps.
Just place 1/4 cup of the blueberry/lemon mixture on each circle.
Then start to fold up the sides of the circle not quite to the center. For some reason it is easier for me to fold counter-clockwise.
Press the flaps into the dough as you fold so they don’t come apart while baking.
If you want, you can fold a little strip of foil around the galette so that it stays together and keeps some of the juices in. Or just don’t worry about it if you don’t want to as these are supposed to be rustic.
The little open-faced pies that result are the perfect size!
I love how the sugars in the fruit caramelize and the blueberry and lemon flavors meld together.
If you need a quick dessert or just want to enjoy summer blueberry season, this is a wonderful recipe.
I just love galettes as they are not supposed to be perfect, and they are so much easier than making a whole pie. But the flavors and yummy fillings are still the same. Summer is supposed to be more laid back and easy-going. That’s why these are a great option. Plus, they are another vehicle for ice cream. You can’t ask for more than that of a summer dessert! 🙂
Mini Blueberry Galettes
- 1 package store-bought pie crust that contains 2 rounds of dough (I recommend Trader Joe’s in the frozen food section)
- 2 c blueberries
- ¼ c sugar
- 2 Tbsp. cornstarch
- 1 whole small to medium lemon, zest and juice
- 1 tsp. vanilla extract
- pinch of salt
- whipped cream or ice cream for serving with it (optional)
- If needed according to package directions, thaw out pie crusts. (I thawed mine out overnight in the refrigerator).
- When ready to make galettes, preheat oven to 425°.
- Stir together blueberries, sugar, cornstarch, the zest from 1 lemon (approx. 1½-2 tsp.), juice of 1 lemon (approx. 2 Tbsp.), vanilla, and salt in a bowl. Set aside.
- Unroll the two discs of pie dough and press together any cracks or holes either with your fingertips or a rolling-pin.
- Press a 5-inch round pastry cutter or the lid from a 5- inch bowl into dough cutting 3 rounds of pastry from each disc. Reroll the scraps and cut 1 or 2 more if desired.
- Line 2 baking sheets with parchment paper, and place dough circles on the pans.
- After stirring the blueberries to make sure juices are distributed evenly, place approximately 1/4 cup of blueberry mixture on each dough circle.
- Gently fold over the edges of the crust not quite to the center and going around the edges like pleats, folding the dough in on itself to create a small rim of crust. Make sure that you press the edges into the dough so they don’t pull apart while baking. If you want, take a strip of foil and wrap it around each galette, twisting the ends to keep them together to help keep the edges from pulling away.
- Bake 18-22 minutes, watching carefully at the end so they don’t burn. Don’t worry if some of the juice leaks out. They are supposed to be rustic.
- Allow pies to sit on the pan for 5 minutes, then remove to a platter and allow to cool. Serve with whipped cream or ice cream if desired.
- Refrigerate any leftovers. They are really good served cold right out of the refrigerator as well.
Recipe from Cook AZ I Do, originally by The Pioneer Woman