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