The Pioneer Woman Tasty Kitchen
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Mini Blueberry Galettes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

These miniature flat pies are bursting with blueberry flavor, and a shortcut ingredient makes them a cinch!

Ingredients

  • 1 package Storebought Pie Crust (2 Rounds Of Dough)
  • 2 cups Blueberries (generous)
  • ¼ cups 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

Preparation

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).

Gently fold the 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, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.

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

2 Comments

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Leigh Ann Carter on 8.7.2014

Misha, I would thaw the berries out first because the volume will change versus frozen fruit. Then I would just mix it up according to the recipe directions. I bet it will turn out wonderfully.

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Misha Marie Hunter on 7.28.2014

I have a mix of frozen berries in the freezer that I have been waiting to find the perfect recipe to use them for and this just might be it.
Any suggestions for using frozen fruit? Put together while berries are still frozen?

2 Reviews

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Leigh Ann Carter on 8.7.2014

These little pies were as easy as ….. PIE! My family was delighted! I think you could easily adapt this technique to many different fruits. I would make this for company. It was delicious at room temp so could be made ahead. I would prefer to see the measurement amount in the ingredient list for the lemon juice and lemon zest versus listing it as ‘one whole lemon’. I did one pan with a Silpat and the other with parchment paper. They both turned out very well.

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missnanolej on 7.31.2014

Quick, easy and tasty. I halved the recipe because I had just one pie crust in the fridge. A “half-recipe” of this treat would be great for a single person or couple who didn’t want a whole pie.

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