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mini blueberry galettes with scoop of vanilla ice cream

Mini Blueberry Galettes

  • Author: Sloane
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 3 mini galettes 1x
  • Category: galette
  • Method: baking
  • Cuisine: American


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.



For the Galette Dough:

  • 160g all-purpose flour
  • ¼ tsp salt
  • 113g unsalted butter (cold)
  • 25g vodka
  • ½ cup ice water
  • egg wash (1 egg + 1 tbsp water)
  • raw cane sugar for sprinkling (optional)

For the Jammy Blueberry Filling:

  • 170g fresh blueberries
  • 75g granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1/2 tsp cornstarch
  • pinch of salt

For the Fresh Blueberry Filling:

  • 250g fresh blueberries 
  • 40g granulated sugar
  • 1/2 tsp cornstarch


For the Galette Dough:

  1. In a medium bowl combine the flour and salt.
  2. Cut the cold butter into cubes and toss in the flour.  
  3. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left. 
  4. Add the vodka and a small amount of water, then toss with your hands to combine. 
  5. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
  6. Wrap the dough tightly in plastic wrap, then chill for one hour.
  7. 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. 
  8. 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. 
  9. Meanwhile, make the Jammy Blueberry Filling.

For the Jammy Blueberry Filling:

  1. Add the blueberries, sugar, lemon juice, and vanilla to a small saucepan.
  2. Cook over medium heat for about 5 minutes until berries start to break down.
  3. Turn the heat down to low, and simmer for another 5 minutes.
  4. Stir in the cornstarch and salt and stir constantly with a rubber spatula for 1-2 minutes until thickened. 
  5. Transfer to a bowl and then place in the fridge until cool and ready to use. 

For the Fresh Blueberry Filling:

  1. Combine the blueberries, sugar, and cornstarch in a medium bowl and set aside until ready to use. 

For Assembly:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Spread about 3 tbsp of the jammy filling onto each galette, leaving a 1" border around the edges.
  4. Divide the fresh blueberry filling between the galettes. 
  5. Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw cane sugar. 
  6. Transfer the galettes with the parchment paper into a baking sheet. 
  7. Bake for about 30 minutes or until the edges are golden brown and the filling is bubbling. 
  8. Allow to cool for a couple minutes before serving.


  • 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. 


  • Serving Size: 1 galette
  • Calories: 749
  • Sugar: 54.1 g
  • Sodium: 1001.5 mg
  • Fat: 33.1 g
  • Carbohydrates: 102.1 g
  • Protein: 9 g
  • Cholesterol: 143 mg

Keywords: mini blueberry galettes, blueberry galette