Mini Blueberry Galettes

By Bearbuddy45

Ingredients

• 1 package Storebought Pie Crust (2 Rounds Of Dough)
• 2 cups Blueberries (generous)
• 1/4 cup Sugar, Plus Extra For Sprinkling
• 2 Tablespoons Cornstarch
• 1 whole Lemon
• 1 teaspoon Vanilla Extract
• Pinch Of Salt
• 1 whole Egg
• 1 Tablespoon Water
• Whipped Cream, For Serving

Details

Servings 8
Preparation time 10mins
Cooking time 10mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Preheat oven to 425 degrees.

Stir together blueberries, sugar, cornstarch, 1 tsp. lemon zest, juice of half the lemon, vanilla and salt in a bowl. Combine and set aside.

Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).

Gently fold over the edges of each crust, folding the dough in on itself to create a small rim of crust.

Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.

Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking) for 5 minutes. Remove to a platter and allow to cool completely.

Serve warm or at room temperature with a dollop of whipped cream.

Mmmmm. So lovely! What I love about them is that they’re nice and compact, so you can have a nice sweet treat that isn’t overly huge or decadent. And they’re gorgeous enough for company…and, of course, such a cinch to make.

Preheat oven to 425 degrees.

Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it's all combined.

Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).

Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.