Blueberries are EVERYWHERE! I am baking with them as fast as I can. I baked these cute little Galette’s for the Fourth of July. A galette is a flat round pastry. I call them mini tarts, I’m not that fancy.
For the holiday weekend, I headed up the highway to Mississippi to spend some time with my sweet Mama and Daddy before going up to Jackson to see my Ballerina Baby. I knew I had crossed the Mississippi line when I found myself behind a truck full of a ‘mess of greens’.
Had a great girl time with my Ballerina Baby. We always do. She’s my buddy. We eat, laugh, shop, eat, shop, laugh, shop, get coffee, shop and then repeat the entire cycle.
For the Fourth of July, obviously blueberries were going to be involved. I decided on the Mini Galettes for the simple reason of…..they are so stinking cute. They can also be picked up by hand and shoved into your mouth very quickly, SCORE!!
Start with prepared bought pie crust cut in 5″ circles.
Place 2 cups of blueberries in a medium bowl.
Stir together: blueberries, sugar, cornstarch, 1 tsp lemon zest, juice of half of a lemon, vanilla, and salt.
Measure 1/4 cup of the blueberry mixture and place in the center of each pie circle.
Fold the edges of each round toward the center and pleat the crust as you go around the pie.
Make an egg wash by beating together the egg and water. Brush edges of each pie with egg wash and sprinkle the crust with sugar. Bake for 15 minutes until golden brown.
This little baby is ready to pop in your mouth.
Or if you prefer, you can ‘jack-it-up’ with whip cream. We all know which galette I ate.
What I love about these galette’s is that the filling is very simple. No cream cheese, no pie filling, just the wonderful flavor of garden fresh blueberries.
If you have never tried a galette, or a mini pie, or an open pie, or a rustic pie, or a fruit tart, don’t hesitate, they are super easy. They are also super easy to eat. You just pick it up with your fingers, or a fork if you want to be all fancy, and eat.
I hope you enjoy these as much as we do!
Jody and Edna
**slightly adapted from the Pioneer Woman
- 1 package store bought Pie crust
- 2 heaping cups blueberries
- ¼ cup sugar, plus extra for sprinkling
- 2 tbs cornstarch
- 1 lemon
- 1 ½ teaspoon vanilla
- Pinch of salt
- 1 egg
- 1 tbs water
- Whipped cream (for serving)
- Preheat oven to 425 degrees
- In a large bowl, stir together: blueberries, sugar, cornstarch, 1 tsp lemon zest, juice of half the lemon, vanilla, and salt. Set aside.
- Unroll the two rolls of pie dough. Trace around a 5-inch bowl and cut 3 pie circles. Re-roll scraps and cut 1 to 2 more circles.
- Place them on 2 baking sheets lined with a baking mat or parchment.
- Evenly distribute the blueberry mixture between the pie circles. (approximately ¼ cup per round)
- Fold the edges of each round toward the center and pleat the crust as you go around the pie.
- Make an egg wash by beating together the egg and water. Brush edges of each pie with egg wash and sprinkle the crust with sugar.
- Bake for 15 minutes until golden brown.
- Remove from the oven and allow pies to sit on the pan to cool for 5 minutes.
- Remove to platter to cool.
- Serve warm or at room temperature with whipped cream.
- Galettes may leak juice during baking