thepioneerwoman
Mini Blueberry Galettes
So here’s the torture I’m faced with anytime I have to figure out what to call a recipe: Basically, what these are are mini flat blueberry pies.
👥 8 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Preheat oven to 425 degrees.
2
3
Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it's all combined.
4
5
Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).
6
7
Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.
8
9
Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.
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11
Bake for ⏱️ 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for ⏱️ 5 minutes. Remove to a platter and allow to cool.
12
Serve warm or at room temperature with a dollop of whipped cream. Divine!
Whipped Cream, For Serving
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