Pioneer Woman Mini Blueberry Galettes

These mini blueberry galettes are made with fresh blueberries, store-bought pie crust, and a little lemon and vanilla. They bake into rustic, free-form little pies with juicy fruit and a crisp folded edge. They take about 30 minutes and make 8.

Store-bought pie crust is the shortcut that makes these fast. It holds together well through all the folding, which homemade dough doesn’t always do. You roll it out with your fingertips instead of a rolling pin, then cut 5-inch rounds.

Toss the blueberries with cornstarch before they go on so the juice thickens as they bake. Use a scant 1/4 cup per round and leave a border to fold over. Some juice will leak onto the pan, and that’s normal. Let them sit 5 minutes before moving them.

Pioneer Woman Mini Blueberry Galettes

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 30 minutesCooking Temp: CServings:8 servingsCalories:290 kcal Best Season:Summer

Description

These mini blueberry galettes are free-form little pies of fresh blueberries on store-bought crust, folded by hand and baked until golden and bubbly.

Ingredients

• 1 package store-bought pie crust (2 rounds of dough)
  
• 2 cups fresh blueberries (generous)
  
• 1/4 cup sugar, plus extra for sprinkling
  
• 2 tablespoons cornstarch
  
• 1 whole lemon
  
• 1 teaspoon vanilla extract
  
• Pinch of salt
  
• 1 large egg
  
• 1 tablespoon water
  
• Whipped cream, for serving

Instructions

1. Preheat the oven to 425°F. Stir the blueberries, sugar, cornstarch, 1 teaspoon lemon zest, the juice of half the lemon, vanilla, and salt together in a bowl. Set aside.
   
2. Unroll the two discs of dough. Using a 5-inch round cutter, or a knife traced around a 5-inch bowl, cut three rounds from each disc. Re-roll the scraps and cut 2 more, for 8 rounds total. Place 4 on each of two baking sheets lined with parchment or a baking mat.
   
3. Give the berries a stir to redistribute the juices, then spoon a scant 1/4 cup of the mixture onto the center of each round.
   
4. Fold the edge of each round up and over toward the berries, working around in small overlapping folds and pressing lightly, to form a rim of crust. The center stays open.
   
5. Beat the egg with the water. Brush the edges of each galette with the egg wash and sprinkle the crust with sugar.
   
6. Bake for 15 minutes, until golden and bubbly. Let the galettes sit on the pan for 5 minutes, since they leak a little juice as they bake, then move them to a platter to cool.
   
7. Serve warm or at room temperature with a dollop of whipped cream.

FAQs

Why use store-bought pie crust for these?

It’s the shortcut that makes them fast, and it holds together well through all the folding and shaping. Homemade dough can tear or soften when you fold it this much, so the store-bought rounds hold their shape better here.

How much filling goes in each galette?

A scant 1/4 cup per round. That fills all 8 galettes from 2 cups of berries. Any more and the filling spills out when you fold the edges and bakes onto the pan.

Why do I toss the blueberries with cornstarch?

The cornstarch thickens the juice the berries release, so the filling sets instead of running off. The juices need to bubble in the oven for it to work, the same way they do in my Blueberry Pie

How do I fold the galette edges?

Fold the rim of dough up and over toward the berries in small overlapping folds, pressing lightly as you go, and leave the center open. It’s the same free-form fold I use on my Apricot Almond Galette

Can I make these ahead?

They’re best the day they’re baked, warm or at room temperature. The crust softens if they sit overnight. Bake them a few hours ahead at most, and add the whipped cream right before serving.