Mini Blueberry Galettes
Rustic Pie Crust made easy with Refrigerated Pie Crust and Fresh blueberries.
Equipment
- 2 sheet pans lined with parchment
- 1 medium bowl & fork
- measuring spoons
- Rolling Pin
- 4" bowl or cup mouth
- small sharp knife
Ingredients
- 1 lb fresh blueberries, rinsed
- 1/4 cup + 2 TBS granulated sugar, DIVIDED
- 2 TBS cornstarch
- 2 tsp lemon juice
- 1 box refrigerated rolled pie crust (2 crusts)
- 1 large egg, beaten
- 1 TBS all purpose flour
Instructions
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a medium mixing bowl, combine blueberries, 1/4 cup sugar, cornstarch, and lemon juice. Set aside.
- Sprinkle clean work surface with a small amount of flour and spread thinly. Roll out one of the pie crusts from it's tubular shape. Using a rolling pin roll dough to double it's size.
- Using a 4" in diameter bowl or cup, place on the dough and cut around the dish to form a 4" circle. Cut 3 more rounds. Roll out remaining dough scraps to form an additional 1 or 2 circles.
- Spoon 1 1/2 – 2 TBS of the blueberry mixture into the center of each round. Fold dough edges up and around the filling without covering the center to form a rustic galette.
- Place the galettes onto the prepared sheet pans. Brush each galette with egg mixture (dough only) and sprinkle sugar on the top.
- Prepare final pie crust using same steps as above.
- Bake in preheated oven for 25-30 minutes until golden brown.