20 August 2015

Mini Blueberry Galettes


So, last week the girls made these adorable mini blueberry treats.

I’m passionate about them learning their way around the kitchen. You might say it’s the “Home Economics” part of our homeschooling. Believe it or not, I didn’t know how to cook a thing until I got married!

Well, I take that back… I made Morgan a sandwich when we started dating and he said it was the best sandwich he’d ever had. Lucky for me, he’s easy to please. :)

The girls have always loved helping in the kitchen and they’re eager to learn. They especially love baking so whenever I find an easy baking hack, I go with it.


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They’re also learning about kitchen gadgets and how to use them safely. Faith is pictured above using the zester for the first time. No fingers were lost and no blood was shed. :)

We saw this recipe on the Pioneer Woman a couple of weeks ago and it seemed so simple, we just had to try it.

The best part about these…

It uses store bought pie crust. Oh, the horror! ;)

This makes a perfect little tea party treat or an afternoon snack.

By the way, we also learned that the word galette is French for a flat round pastry filled with fruit.

Whatever you call it, it was delicious and so very easy to make!


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I bet you could make them with raspberries as well and they would be wonderful!


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Topped with whipped cream (or vanilla ice cream) and voila!


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Thanks for another winner, Pioneer Woman!


Mini Blueberry Galettes

  • 1 package store bought pie crust (2 rounds of dough)
  • 2 cups Blueberries (generous)
  • 1/4 cup Sugar, Plus Extra For Sprinkling
  • 2 Tablespoons Cornstarch
  • 1 whole Lemon
  • 1 teaspoon Vanilla Extract
  • Pinch Of Salt
  • 1 whole Egg
  • 1 Tablespoon Water
  • Whipped Cream, For Serving
Preparation Instructions

Preheat oven to 425 degrees.

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.

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).

Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.

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.

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.

Serve warm or at room temperature with a dollop of whipped cream. Divine!

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