Mini blueberry galettes | Blue Ribbon Favorites with Karri Perry

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.

Mix flour, sugar, and salt and set aside. Make pie dough by cutting in the butter and shortening into the flour, sugar, and salt. Add liquid a little at a time until dough forms. Shape it into 2 equal disks and let it rest, covered tightly, for at least one hour in the refrigerator.

Roll out one dough round to 1/4 inches thick, creating three 6-inch circles from each round.

Mix together the sugar, arrowroot, zest, cinnamon, and blueberries and set aside.

Add 1/4 cup of blueberry filling to the center of each pie dough circle. Pinch edges around leaving center open. Place each galette on a parchment-lined baking sheet.

Brush the edges of the dough with cream, sprinkle with sugar, and sliced almonds. Bake at 375°F for 30-35 minutes until dough is golden and berries are juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens