Mini Blueberry Galettes
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Mini Blueberry Galette – Flaky, buttery pastry hugging a warm, jammy blueberry filling. These mini galettes are the lazy baker’s answer to blueberry pie.
Mini Tarts, Individual Pies… Or Just the Easiest Galettes Ever
If a mini blueberry tart and an individual blueberry pie had a cute little pastry baby, it would look a lot like these mini blueberry galettes. Think buttery, flaky crust wrapped around a juicy burst of fresh blueberries, with just enough rustic charm to convince everyone you spent hours in the kitchen. Spoiler alert: you did not.
These galettes are proof that dessert can look bakery worthy without requiring a degree in pastry arts. You do not need a tart pan, you do not need perfect pie lattice skills, and you definitely do not need to stress over it. A handful of simple ingredients, a quick fold of dough, and you are pulling golden, bubbling beauties out of the oven. Whether you call them mini blueberry tarts, individual blueberry pies, or galettes, one bite will make you call them gone.
Why You’ll Love These Mini Blueberry Galettes
- Effortless elegance: All the charm of a blueberry pie, but with half the fuss and zero need for a pie dish.
- Perfectly portioned: Everyone gets their own little golden parcel, no fighting over the last slice.
- Seasonal flavor bomb: Juicy blueberries meet a buttery, flaky crust for a summer dessert that’s impossible to resist.
- Beginner friendly: Store-bought pie dough means less stress, more eating.
- Endlessly adaptable: Swap in other berries, peaches, or cherries and make them your own.
Before You Start: Tips & Ingredient Notes
- Blueberries: Fresh is ideal, but frozen works too. If using frozen, add 5 minutes to bake time and don’t thaw first.
- Pie crust: Store bought saves time, but if you’re making homemade, plan for at least 1 hour of chilling before rolling.
- Chill time: Once assembled, pop the galettes into the fridge for 10–15 minutes before baking for maximum flake factor.
- Sugar sprinkle: A quick dusting of coarse sugar over the crust before baking adds sparkle and extra crunch.
- Baking sheet: Line with parchment paper so the blueberry juices don’t weld themselves to your pan.
- Oven heat: Preheat for at least 15 minutes before baking to ensure even browning.
- Serve warm: Let them cool for about 10 minutes after baking, then enjoy while the filling is still gooey and the crust crisp.
If using store bought pie crust, take it out of the fridge about 10 minutes before rolling so it’s easier to handle. For homemade, lightly flour your surface and roll to about ⅛ inch thick. Cut into 5–6 inch rounds.
In a medium bowl, toss blueberries with sugar, cornstarch, lemon zest, and a pinch of salt until evenly coated. This will thicken the juices as they bake.
Spoon a small mound of blueberries into the center of each dough round, leaving a 1–1½ inch border. Fold the edges over the filling, pleating as you go, leaving the center open.
Brush the crust with beaten egg or milk, then sprinkle with coarse sugar for sparkle and crunch.
Transfer the assembled galettes to a baking sheet lined with parchment and pop them into the fridge for 10–15 minutes. This keeps the crust from shrinking in the oven.
Bake in a preheated 400°F (200°C) oven for 20–25 minutes, or until the crust is golden and the filling is bubbly.
Let them cool for about 10 minutes before serving. Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions
Can I make the mini blueberry galettes ahead of time?
Yes! Assemble them up to a day in advance, cover, and refrigerate. When ready, bake straight from the fridge, adding a couple extra minutes to the baking time.
Can I use frozen blueberries?
Absolutely. No need to thaw, but toss them in a little extra cornstarch to soak up excess juices while baking.
Do I have to make the pastry from scratch?
Nope. Store bought pie crust or puff pastry works just fine for a quick shortcut. But homemade pastry will give you that rich, buttery flavor and extra flakiness.
How do I prevent a soggy bottom?
Dust the pastry center with a little flour or almond flour before adding the filling. This creates a barrier and keeps the crust crisp.
Can I make these with other fruit?
Yes! Swap blueberries for raspberries, blackberries, chopped peaches, or a mix. Just adjust the sugar depending on the sweetness of the fruit.
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Mini Blueberry Galettes
Video
Ingredients
- 1 pound blueberries
- ¼ cup sugar (granulated)
- 2 tablespoons cornstarch
- zest of 1 lemon
- juice of 1 lemon
- 4 pie crusts ((2 boxes, each box has 2 rolled pie crusts))
- 1 large egg (beaten for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
- fresh mint leaves (for garnish, optional)
- whipped cream (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400℉. Line 2 baking sheets with parchment paper.
- In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
- Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
- Spoon about 1 to 2 tablespoons of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
- Place the galettes onto the prepared baking sheets, 8 per sheet. Brush each galette with beaten egg then sprinkle with turbinado sugar or regular granulated sugar.
- Bake the galettes for 30 to 35 minutes or until golden brown.
- Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.
Notes
- Make ahead: Assemble and refrigerate unbaked galettes up to 1 day in advance. Bake straight from the fridge.
- Fruit swaps: Try raspberries, strawberries, blackberries, peaches, or a mix. Adjust sugar based on fruit sweetness.
- Frozen berries: Use straight from the freezer, but add extra cornstarch to prevent excess juice.
- Crisp bottom tip: Sprinkle pastry center with flour or almond flour before adding filling to keep crust from getting soggy.
- Dough scraps: Reroll leftover dough and make an extra mini galette or two instead of tossing them out. You should have enough dough to make 16 mini galettes.
- Serving idea: Best enjoyed warm with vanilla ice cream or whipped cream for maximum happiness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
