Every time I write this blog, you as readers come step closer to really finding out exactly who I am. I’m going to let you in on a little secret. I have a slight addiction to blueberries. Wait. I’m not kidding here. I actually do. I can literally sit down to a large bowl of these berries and eat them like they are candy. Blueberries are high in antioxidants and at my age I need all the help I can get. Bring it on.
For the past 16 years I’ve consumed blueberries by the bushel. I toss them in my cereal for breaky, throw them into salads for lunch or dinner and put them into cakes, muffins, crisps or squares every chance I get. I fear that one morning I will wake up looking like Violet Beauregarde from Charlie and the Chocolate factory.
My lastest adventure with the almighty blueberry was a bunch of mini galettes. These were so cute I almost can’t look at them AND they were so delish you will not be sorry that you tried this recipe. In fact, if you happen to be in a pinch for a quick dessert for unexpected company …..this is it!
I always keep a roll of packaged pie crust in my fridge for occasions such as these. THERE IS NOTHING WRONG with using this crust, BUT I love making my own, so I will give you the easy version first and a recipe for my foolproof crust just in case you want some adventure in your life.
- 1 package pie crust (2 rounds of dough) or 1 recipe homemade pie crust
- 2 cups fresh blueberries
- ¼ 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
- Homemade pie crust:
- 2 cups all-purpose flour
- ½ teaspoon sugar
- Pinch of salt
- 12 tablespoons cold unsalted butter, cut into ½-inch pieces
- ½ cup ice water
- Preheat oven to 425F. If using homemade pie crust, in a large bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of peas. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Flatten the dough into 2 discs, wrap in plastic and refrigerate for at least 30 minutes.
- In a bowl, stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt.
- Unroll the two discs of dough. Use a 5-inch round pastry cutter or I used a small bowl and traced around it with a sharp knife. Cut three to four rounds of pastry from each dough round. Re-roll the scraps and cut more. Place them on 2 baking sheets lined with a baking mat or parchment (4 -5 rounds each pan). Evenly distribute ¼ cup of the blueberry mixture in the centre of the dough rounds.
- Gently fold 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 (I like using turbinado sugar as it gives the crust a wonderful crunch)
- Bake for 15 minutes until golden and bubbly. Remove from the oven and allow galettes to sit on the baking sheet for 5 minutes. Remove to a serving dish and let cool or serve warm with ice cream. I taste tested one or two or three while I was waiting for them to cool and let me tell you..........THEY WERE GOOD!