These mini blueberry galettes are the perfect quick & easy summer dessert!
They're made with my go-to all-butter pie dough recipe, a jammy blueberry filling, and more fresh blueberries on top. This recipe makes 3 small galettes, but you could also make one large galette! Top each one with a big scoop of vanilla ice cream right when they come out of the oven and enjoy!
For more mini desserts, try Mini Flourless Chocolate Cake, Mini Chocolate Soufflé for One, Small Batch Mini Croissants, and Mini Red Velvet Whoopie Pies.
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Ingredient Notes
- All-Purpose Flour: You’ll need a little more than one cup of flour for the crust.
- Unsalted Butter: You'll need one stick of cold unsalted butter for the crust.
- Vodka: Vodka is added to the pie crust because it hinders gluten development, resulting in a more tender & flaky crust! It is optional, but highly recommended.
- Ice Water: Start with about ½ cup of ice water and use as much as you need until the dough holds together, but is not overly wet.
- Granulated Sugar: You will need sugar for both blueberry fillings.
- Cornstarch: Cornstarch will help thicken both fillings to the perfect consistency.
- Fresh Lemon Juice: You will need the just 1 tablespoon of lemon juice for the jammy filling.
- Fresh Blueberries: You'll need about 2 ½ cups of fresh blueberries.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this mini blueberry galette recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the jammy filling. Add the blueberries, sugar, lemon juice, and vanilla to a small saucepan. Cook over medium heat for about 5 minutes until berries start to break down. Turn the heat down to low, and simmer for another 5 minutes. Stir in the cornstarch and salt and stir constantly with a rubber spatula for 1-2 minutes until thickened.
STEP 2: Cool. Transfer to a bowl and then place in the fridge until cool and ready to use.
STEP 3: Make the fresh filling. Combine the blueberries, sugar, and cornstarch in a medium bowl.
STEP 4: Set aside. Set aside until ready to use.
STEP 5: Spread. Divide the dough into three equal pieces and roll them out into rough circles about ⅛″ in thickness and about 8" in diameter. *Roll them out on parchment paper for easy transfer. Spread about 3 tablespoon of the jammy filling onto each galette, leaving a 1" border around the edges.
STEP 6: Fill with fresh blueberries. Divide the fresh blueberry filling between the galettes.
STEP 7: Fold and brush. Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw cane sugar. Transfer the galettes with the parchment paper into a baking sheet.
STEP 8: Bake. Bake for about 30 minutes or until the edges are golden brown and the filling is bubbling. Allow to cool for a couple minutes before serving.
Expert Baking Tips
- The key to making pie dough from scratch is to always keep it cold. After every time you roll it out or touch it at all it needs to be chilled again for a few minutes.
- Be sure to let the jammy filling cool down before assembling and baking.
- Roll out the dough on parchment paper for easy transfer to the baking sheet.
- Brush an egg wash and sprinkle raw cane sugar on the edges of the galettes to get that beautiful golden brown color and a sweet, crunchy texture.
Recipe FAQs
1. To make an ultra flaky pie crust from scratch, all you need is flour, salt, butter, and water. To give yourself a little assurance, you can add vodka before adding water. Vodka hinders gluten development and helps reduce the amount of water you'll need to add to bring the dough together.
2. Once the dough is made, use a method of rolling and folding the pie dough to result in an incredibly flaky crust. This also makes it much easier to work with when assembling the pie!
3. The key to successfully making pie dough from scratch is to always keep it cold. After each time you roll it out, crimp it, or touch it at all, it needs to be chilled again for a few minutes.
4. Lastly, be sure to preheat the oven with a baking sheet in it. Placing the pie on top of the hot baking sheet will help to get that crisp bottom crust!
Store leftover mini blueberry galettes in an airtight container in the fridge for 2-3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other galette & pie recipes you'll love
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📖 Recipe
Mini Blueberry Galettes
Equipment
Ingredients
For the Galette Dough:
- 160 g all-purpose flour
- ¼ teaspoon salt
- 113 g unsalted butter, cold
- 25 g vodka
- ½ cup ice water
- egg wash, 1 egg + 1 tablespoon water
- raw cane sugar for sprinkling, optional
For the Jammy Blueberry Filling:
- 170 g fresh blueberries
- 75 g granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ teaspoon cornstarch
- pinch of salt
For the Fresh Blueberry Filling:
- 250 g fresh blueberries
- 40 g granulated sugar
- ½ teaspoon cornstarch
Instructions
For the Galette Dough:
- In a medium bowl combine the flour and salt.
- Cut the cold butter into cubes and toss in the flour.
- Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
- Add the vodka and a small amount of water, then toss with your hands to combine.
- Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
- Wrap the dough tightly in plastic wrap, then chill for one hour.
- On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
- Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for 30 minutes or overnight.
- Meanwhile, make the Jammy Blueberry Filling.
For the Jammy Blueberry Filling:
- Add the blueberries, sugar, lemon juice, and vanilla to a small saucepan.
- Cook over medium heat for about 5 minutes until berries start to break down.
- Turn the heat down to low, and simmer for another 5 minutes.
- Stir in the cornstarch and salt and stir constantly with a rubber spatula for 1-2 minutes until thickened.
- Transfer to a bowl and then place in the fridge until cool and ready to use.
For the Fresh Blueberry Filling:
- Combine the blueberries, sugar, and cornstarch in a medium bowl and set aside until ready to use.
For Assembly:
- Preheat the oven to 400 degrees F (200 degrees C).
- Divide the dough into three equal pieces and roll them out into rough circles about ⅛″ in thickness and about 8" in diameter. *Roll them out on parchment paper for easy transfer.
- Spread about 3 tablespoon of the jammy filling onto each galette, leaving a 1" border around the edges.
- Divide the fresh blueberry filling between the galettes.
- Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw cane sugar.
- Transfer the galettes with the parchment paper into a baking sheet.
- Bake for about 30 minutes or until the edges are golden brown and the filling is bubbling.
- Allow to cool for a couple minutes before serving.
Notes
- The key to making pie dough from scratch is to always keep it cold. After every time you roll it out or touch it at all it needs to be chilled again for a few minutes.
- Be sure to let the jammy filling cool down before assembling and baking.
- Roll out the dough on parchment paper for easy transfer to the baking sheet.
- Brush an egg wash and sprinkle raw cane sugar on the edges of the galettes to get that beautiful golden brown color and a sweet, crunchy texture.
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