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MINI BLUEBERRY GALETTES Delicious Pie Crust Dessert
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Apr 14, 2025
MINI BLUEBERRY GALETTES Delicious Pie Crust Dessert Today's Recipe: https://catherinesplates.com/mini-blueberry-galettes/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
welcome back everyone today is a quick
0:03
and easy dessert i am going to make mini
0:07
blueberry gallettes now a gallette is a
0:12
French term for a flat pastry fruit
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filling it's golden brown flaky
0:20
delicious crust we're going to make it
0:23
easy using refrigerated pie crust now if
0:27
you want to make your own homemade pie
0:29
crust I have a recipe for that on my
0:31
recipe blog you can go find it there but
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like I said it's going to be a quick
0:35
recipe today okay we're going to start
0:39
with that
0:41
filling and I've got one pound of fresh
0:45
blueberries now you can use almost any
0:48
type of fruit for this recipe that you
0:49
want all right let's get started with
0:52
our fruit filling before you get started
0:55
on the fruit filling you want to make
0:56
sure that you pull your pie crust out of
0:59
the refrigerator i'm using both rolls
1:01
that come in the box here you want to
1:04
let it sit on your
1:06
countertop while we make the filling now
1:09
it's very simple we're going to start in
1:11
a medium bowl with one pound of your
1:14
fruit
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we're going to add 1/4
1:18
cup of white granulated
1:23
sugar make sure that equals out
1:27
there sprinkle it on
1:33
top we're going to take two tablespoons
1:36
of corn starch we're going to add it to
1:38
the bowl
1:47
and then we're going to add lemon
1:51
juice now I'm just using the bottled
1:53
lemon juice here or you can get a fresh
1:55
lemon and squeeze it on in you can even
1:59
zest it if you want and add some zest
2:01
pieces to it two
2:04
teaspoons if you're doing the juice from
2:06
the jar
2:08
here there we go
2:10
all right that's it the cornstarch will
2:13
help keep the mixture together so let's
2:16
get this all
2:18
combined are y'all using blueberries or
2:20
do you want to try a different
2:23
fruit apples are a good one for sure
2:27
make sure they're nice and coated nice
2:29
and evenly
2:32
whoop think we had one run
2:35
away all right we're going to set this
2:37
aside we're going to bring our pie crust
2:41
over all right we got the pie crust
2:43
right here get set out long
2:46
enough we're going to work with one pie
2:49
crust at a
2:50
time comes like
2:55
that we're going to open it
3:00
up what we're going to do is add some
3:02
flour to our work surface make sure it's
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nice and clean
3:12
i don't need too much maybe about a
3:20
teaspoon i'm going to cover my work
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surface with the flour pull the dough
3:27
out we're going to start with the tip of
3:30
the dough right here in the
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center we'll start it right there and
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then we'll unroll it it should unroll
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really easy since we let it sit
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out we're going to take our rolling pin
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just going to put a little bit of flour
3:45
on
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it and then we'll roll this out about
3:53
double the
4:00
size there we go
4:05
you don't want it too thin now we're
4:07
going to use a dish that's about 4 in in
4:10
diameter and this is a good one right
4:13
here you can get your glass and you can
4:15
measure it and see if you can get a 4 in
4:16
put the edge of it upside down on the
4:19
dough i'm think I'm going to get about
4:22
four on here so I'm going to place it on
4:25
there i'm going to take a knife i'm just
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going to go around the
4:30
edge to kind of cut it
4:36
out there we
4:40
go and I'll do that three more
4:48
times here we
4:52
go just going to peel that off put it
4:55
right
4:58
there and then once we get these cut out
5:01
we can take that excess dough roll it
5:04
back out and we may get another one from
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it now a gallette is a free form tart
5:16
okay so we're going to place two
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tablespoons of our blueberry mixture
5:22
right in the center
5:28
or maybe I'll do one we'll see how that
5:30
looks y'all come on up and let me know
5:33
what you think now we're going to free
5:35
form the crust the edges here so what
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you do you just bring up the crust just
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kind of pinch it around
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we don't want to cover up the
5:49
center of the mixture there but we do
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want to make sure that it doesn't like
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pour out so we're just going to free
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form
5:59
yeah just like
6:04
that now follow me we're going to pick
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it
6:09
up and we're
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coming i've got a sheet pan right here
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lined with some parchment paper i'm
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going to place this on
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there make sure I got a good pinch going
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on all the way
6:27
around and we'll create the
6:31
others so I got one
6:35
yeah and then maybe another half there
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let's see i think that was half there we
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go
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all right bring up the sides and just
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pinch them along the
6:52
way pinch them good you don't want them
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to unseal
7:05
there all right I'm going to finish
7:09
these three right here and then what I'm
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going to do is roll out the other dough
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sheet cut out the circles fill it up
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with
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the blueberry mixture then I'm going to
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come back with to you show you how we're
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going to finish them
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off give them some space
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let's give these an egg wash in just a
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small bowl I'm going to crack an
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egg there we go take your fork beat it
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up you want it nice and
8:00
frothy make sure you get you a pastry
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brush yeah that looks good there
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dip it in the egg wash and we're going
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to coat the exposed pie crust right
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around the edges of
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it yeah give it a nice color help it get
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nice and golden brown
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now I'm not putting it on the
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blueberries i'm staying on the crust
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here now what we're going to do is get
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some
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sugar i've got some white granulated
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sugar i'm going to sprinkle some right
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on
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top of the egg wash and the blueberries
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now I'm using granulated sugar you can
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use the thicker sugar which is what a
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turbine sugar in the raw sugar in the
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raw or you know a coarse
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sugar okay i got my oven preheated at
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400° we're going to bake these for about
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30 to 35 minutes till they're nice and
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golden brown and cooked through these
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took about 25 minutes look at how
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beautiful those
9:35
look all right which one should I
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try look at how nice those look they're
9:44
nice and golden brown look at the
9:46
backside that filling is locked in you
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guys
10:02
it's nice and crispy golden brown on the
10:05
outside i love that filling wow it's a
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very scrumptious just pulls the whole
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thing
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together all
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right are you doing blueberry y'all let
10:17
me know down in the comments let
10:19
everybody else know too all right give
10:21
me a thumbs up you
10:23
guys i'll see y'all on the next episode
10:27
bye
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