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Blueberry Galette

9/30/2014

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​I look forward to blueberry season all year.  

It comes early in Georgia and the first few years that I lived here, I missed it completely.  The pick- your-own blueberry farm that I like to visit usually opens at the end of July and stays open for about 3-4 weeks.

Unfortunately, we were so busy this summer that I never made it out my favorite blueberry farm to pick berries this summer.  I was bummed when I found out that they closed the farm before I had a chance to get there.  Fortunately for me, there was another local farm that still had berries available for picking.   I was so excited that I didn't care that it was 98 degrees outside.  Courtney and I gathered up our buckets and headed out to the blueberry farm.
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When we got to the farm, we discovered that they also had pic-you- own blackberries.  BONUS!
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​Ben and Ryan gobbled up the blackberries within 2 days.  They were the biggest blackberries that I had ever seen.  Courtney and I ate lots of the blueberries and I froze what we didn't eat within 2 days.  
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​Do you know what I love about frozen blueberries?  Blueberry desserts.  
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​These mini blueberry galettes are the perfect way to enjoy fresh blueberries even when it's not blueberry season.  
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​They're super easy to put together, they're really tasty and they are the reason that I look forward to stocking my freezer with blueberries - all year.  
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Mini Blueberry Galettes
1 package 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 or Ice Cream, For Serving
Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. 
​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.
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​Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). 
Evenly distribute the blueberry mixture between the 8 discs (approximately 1/4 cup per round).
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​Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.
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​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. 
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Bake for 15 minutes at 425 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.
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​Remove to a platter and allow to cool.
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​ Serve with whipped cream,
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​ Or ice cream.
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​Blueberry season may be over for 2014 but I've still got a few in my freezer for this winter.

Ciao!
Click here for a printable version of this recipe
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