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Mini Blueberry Galettes

Rustic Pie Crust made easy with Refrigerated Pie Crust and Fresh blueberries.
Course: Baking, Dessert
Cuisine: American
Author: Catherine's Plates

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.