MINI BLUEBERRY GALETTES Delicious Pie Crust Dessert

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

blueberries

🥗Healthier: mixed berries

💰Cheaper: frozen blueberries

Mixed berries provide variety and frozen options are often cheaper.

turbinado sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less refined and has a lower glycemic index.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener.

Pull the refrigerated pie crust out of the refrigerator and let it sit on the countertop.

In a medium bowl, combine 1 pound of fresh blueberries, 1/4 cup of white granulated sugar, 2 tablespoons of corn starch, and 2 teaspoons of lemon juice.

Mix the ingredients until the blueberries are evenly coated and set the mixture aside.

Add a teaspoon of flour to your clean work surface and pull out one pie crust.

Unroll the pie crust and roll it out with a rolling pin to about double the size, ensuring it's not too thin.

Use a dish that is about 4 inches in diameter to cut out circles from the rolled dough, making about four circles.

Take the excess dough, roll it out again, and cut out additional circles if needed.

Place 2 tablespoons of the blueberry mixture in the center of each dough circle.

Pinch the edges of the dough up around the filling to create a free-form tart, ensuring the filling is not covered completely.

Transfer the galette to a baking sheet lined with parchment paper.

In a small bowl, crack an egg and beat it until frothy to create an egg wash.

Use a pastry brush to coat the exposed pie crust edges with the egg wash.

Sprinkle white granulated sugar over the egg wash and the blueberries.

Preheat the oven to 400°F (200°C).

Bake the galettes for 30 to 35 minutes until golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens