Mini Blueberry Galette Recipe

I’m celebrating summer with a delicious mini blueberry galette recipe. It’s a beautiful dessert made with juicy fresh blueberries, a hint of lemon and a crispy flaky crust.

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Blueberry Season

Just for fun, I’m sharing this recipe with blueberries I picked from our backyard. We started growing container blueberries about seven years ago, and now we have even more blueberry bushes next to our patio.

The best part of having fresh homegrown blueberries is watching the grand littles pick them. They eat them as fast as they can, so when they are “helping” pick them not many make it into the bowl.

This is without a doubt the best crop we have ever had, and I’ve lost count of how many bowls of blueberries I’ve picked so far. We have given lots away, and I’m to the point now, where I’m putting them in the freezer. You can bet I’ll be making blueberry sorbet and smoothies all through the summer.

Do you you have a favorite blueberry recipe? I have so many good ones it’s hard to say I have a favorite.

I recently made mini blueberry cobblers which were absolutely divine, but unfortunately my photos were not. Instead of making more cobblers, I moved on to making galettes, much to the delight of the Mister.

To me galettes are perfectly imperfect, and rustic, and always turn out so pretty. They are also very easy to make, especially if you’re using store bought refrigerated pie crust.

Mini Blueberry Galette Recipe

• 2 ½ cups blueberries
• 1/3 cup granulated sugar
• 2 tbs cornstarch
• 1 tbs fresh squeezed lemon juice
• 2 tsp fresh lemon zest
• 1/4 tsp cinnamon
• pinch of salt
• 1 egg beaten for pastry wash
• 2 premade refrigerated pie crust
• extra granulated sugar for sprinkling

Recipe Instructions

Prepare pie crust for galettes. Unroll the refrigerated pie crust on parchment paper. Use a 5″ to 6″ bowl as a guide to cut out three circles in each pie dough crust. Line a sheet pan with parchment paper. Place your 6 circles on top and put the sheet pan in the fridge while preparing your filling.

Preheat oven to 375º F and gather your ingredients.

Zest one lemon and set aside. Then squeeze half a lemon and set aside.

Combine in a small bowl the sugar, cornstarch, cinnamon and salt.

In a medium size bowl add the dry mixture to the blueberries and mix together. Then stir in your fresh squeezed lemon juice and lemon zest.

Remove pie crust from the fridge. Spoon blueberry mixture in the center of a circle and fold over the pie crust. Continue until all are complete.

Beat egg for egg wash. Use a pastry brush to apply egg wash to the the folded pie crust, then sprinkle with sugar.

Place in a preheated 375º F oven and bake for 20 to 25 minutes or until bubbly and crust is golden brown.

Remove from oven and carefully place galettes on a cooling rack. Allow to cool slightly before serving.

Recipe Notes

Don’t worry if your pie crust circles are not perfectly round, because your going to be folding the pie crust over your berries anyway.

I have a tendency to overfill my galettes, because I don’t want to waste a single blueberry. I’m sure if you refrain from overfilling, your galettes will be a lot prettier than mine.

Serve with a scoop of ice cream or whipped cream if you prefer. Personally, I like mine plain with tea or coffee.

MINI BLUEBERRY GALETTE RECIPE

A delicious dessert with a juicy blueberry lemon filling and crispy flaky crust that's so easy to make.

Print Recipe

Prep Time:20 minutes mins

Cook Time:25 minutes mins

Total Time:45 minutes mins

Ingredients

• 2 ½ cups blueberries
• 1/3 cup granulated sugar
• 2 tbs cornstarch
• 1 tbs fresh squeezed lemon juice
• 2 tsp fresh lemon zest
• 1/4 tsp cinnamon
• pinch of salt
• 1 egg beaten for pastry wash
• 2 premade refrigerated pie crust
• extra granulated sugar for sprinkling

Instructions

• Prepare pie crust for galettes. Unroll the refrigerated pie crust on parchment paper. Use a 5" to 6" bowl as a guide to cut out three circles in each pie dough crust. Line a sheet pan with parchment paper. Place your 6 circles on top and put the sheet pan in the fridge while preparing your filling.
• Preheat oven to 375º F and gather your ingredients.
• Zest one lemon and set aside. Then squeeze half a lemon and set aside.
• Combine in a small bowl the sugar, cornstarch, cinnamon and salt.
• In a medium size bowl add the dry mixture to the blueberries and mix together. Then stir in your fresh squeezed lemon juice and lemon zest.
• Remove pie crust from the fridge. Spoon blueberry mixture in the center of a dough circle and fold over the pie crust. Continue until all are complete.
• Beat egg for egg wash. Use a pastry brush to apply egg wash to the the folded pie crust, then sprinkle with sugar.
• Place in a preheated 375º F oven and bake for 20 to 25 minutes or until bubbly and crust is golden brown.
• Remove from oven and carefully place galettes on a cooling rack. Allow to cool slightly before serving.

Course: Dessert

Cuisine: French

Keyword: blueberry

Servings: 6 Galettes

More Blueberry Recipes To Try

• Blueberry Lemon Sorbet Recipe
• Mixed Berry Cobbler Recipe
• Basic Blueberry Muffin Recipe (gluten free option)

Shop Baking supplies

• this microplane grater is a huge timesaver
• stainless and copper mixing bowls similar to mine
• bamboo mixing spoons
• full sheet pan
• white pie dish similar to mine

Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with recipe ideas that you can use right now!

Thank you for visiting today and letting me share this delicious blueberry galette recipe. Happy summer!

Cheers!

©2023 Mini Blueberry Galette Recipe post first appeared on Thistle Key Lane.