I love using seasonal ingredients, and the late spring and summer is blueberry season. I use them in everything from pies to salads, from sweet to savory.

Packed full of nutrients, these little vitamin bombs are a tasty way to load your meals with healthy antioxidants as well – even the dessert course. Vitamin C, anthocyanins, healthy fiber… they’ve got it all!

They are truly a unique gift from nature.

So about them pies. When you’re planning to make one, try to find the best blueberries you can. The better the berry, the better your pies will be.

I love making these in a muffin pan for individual servings, and the rustic pastry is less fussy to work with and more forgiving than a more painstakingly crafted full-size version might be. You can add a little piece of extra dough to the top as well, or leave it open like a tart.

I added a touch of raspberry vinegar I found at the grocery store that I’d been trying to find a use for. It adds a tiny extra layer of flavor, a punch of acid and sweetness. But if you don’t have it, then just sub lemon juice and you’ll never know the difference.

Sweetened with pure maple syrup, it adds a touch of rich, earthy flavor that also pairs nicely with the fruit.

The crust is my favorite version, and I can’t tell you how many times I’ve made it. Using half shortening and half butter gives it amazing flavor, and the most wonderful flaky crust you’ve ever had.

Even when I accidentally add too much water (which can ruin a crust), it always turns out well.

For a vegan, dairy-free version of the crust, you can substitute margarine for the butter. Earth Balance baking sticks are my preferred option.

Whatever you do, work quickly, don’t knead the dough, and roll it out as few times as possible (even twice can make it tough). I think I borrowed and adapted the recipe a long time ago from Martha Stewart… which pretty much means that it’s a winner.

MINI BLUEBERRY MAPLE GALETTES

  • Author: Raquel Smith
  •  Prep Time: 50 mins
  •  Cook Time: 40 min
  •  Total Time: 1 hour 30 minutes
  •  Yield: 12 1x

DESCRIPTION

These mini blueberry pies are so cute, you might just have to make them! Sweetened with maple syrup, they’re the perfect gift for a loved one or a treat to keep for yourself. I’ve provided some pretty thorough instructions on how to make the crust, so this is a great place to start for beginners. You can also make a vegan-friendly version by substituting vegan margarine for the butter.

INGREDIENTS

FOR THE CRUST:

  • 2 1/2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup vegetable shortening
  • 1/2 cup cold, unsalted butter
  • 6–7 Tbsp ice cold water

FOR THE FILLING:

  • 4 cups blueberries
  • 1/3 cup maple syrup
  • 2 Tbsp powdered sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch salt
  • 2 tsp raspberry vinegar, or lemon juice

INSTRUCTIONS

FOR THE CRUST:

  1. Combine the flour, sugar, and salt in a large bowl. Set aside. Combine about 1/2 cup water with 4-5 ice cubes in a measuring cup. Set aside.
  2. For the next steps, work quickly. The trick to good pie dough is to keep it cold. The more quickly you work, the colder it stays, and the better it turns out.
  3. Add the shortening to the flour mixture in a few pieces and work it in using your hands. To do this, grab a handful of the mixture, bring it a few inches above the bowl, and work the mixture in between your fingers, letting it fall back into the bowl. Continue to do this until the mixture looks like sand, with some shortening chunks about the size of peas.
  4. Cut the cold butter into tablespoon-sized chunks and add them to the bowl. Work them into the flour/shortening mixture just as you did the shortening. When you’re done, it should again look kind of like sand, but with a few more pea-sized chunks this time.
  5. Add 3 Tbsp of water and toss the dough with a fork. Add 3 more and toss again (please don’t knead the dough!). It should stick together when pressed between your fingers. If you’re worried, you can add another, but every time I add 8 Tbsp, it is too much.
  6. Divide the dough in half, shape each into a flat disc, and wrap separately in plastic wrap. Refrigerate for at least 30 minutes before rolling out.

FOR THE FILLING:

  1. Combine all ingredients in a large bowl, and toss well.

TO MAKE THE PIES:

  1. Preheat the oven to 400°F and generously oil a muffin pan.
  2. Remove one dough disc from the fridge. Roll out between two large sheets of plastic wrap until it is 1/8″ thick. Cut circles 4.5″ in diameter (I use a small bowl as a template and cut around it with a knife) and carefully remove from the wrap. Line each muffin cup, crimping the edges as needed to make it fit. Your first disc should make enough for 6 mini galettes. Place the muffin tin in the fridge to chill while you roll and cut out your second disc of dough.
  3. Add a heaping 1/4 cup of the blueberry mixture to each dough-lined muffin cup. They should pile up in each cup, but not be overflowing. If desired, cut a small square of leftover dough for each, and place on top.
  4. Place the mini pies in the oven and immediately turn the heat down to 350°F. Bake for 35-40 minutes, until nicely golden on the edges and the filling is bubbling.
  5. Cool in the pan for 5 minutes and then very gently remove them from the pan. It helps to twist them in their cups to release any fruit juice that is stuck between the pan and the pie. Transfer to a wire cooling rack and let cool before serving, if you can stand the wait!

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