Adorable individual blueberry pies sweetened with maple syrup and brightened with a splash of raspberry vinegar (or lemon). A forgiving, ultra-flaky crust (half butter, half shortening) makes these perfect for beginners—and easy to keep vegan with plant butter.
Prep Time50 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr30 minutesmins
Course: Baked Goods, Dessert
Cuisine: American
Keyword: Blueberry, Galette, Maple Syrup, Mini Pies
Servings: 12mini galettes
Calories: 289kcal
Ingredients
For the crust
2 1/2cupsall-purpose flour
1tspsugar
1tspsalt
1/2cupvegetable shortening
1/2cupcold unsalted buttersub vegan baking sticks for dairy-free
6–7Tbspice wateras needed
For the filling
4cupsblueberries
1/3cupmaple syrup
2Tbsppowdered sugar
1Tbspcornstarch
1/2tspcinnamon
1/4tspnutmeg
1pinchsalt
2tspraspberry vinegar or lemon juice
Instructions
Make the crust: In a large bowl whisk flour, sugar, and salt. Keep everything cold and work quickly.
Work shortening into the flour with fingertips (or a pastry blender) until the mixture looks sandy with pea-size bits.
Cut butter into tablespoon-sized chunks; work into flour until sandy with some pea-size pieces remaining.
Sprinkle in 3 Tbsp ice water and toss with a fork. Add 3 more Tbsp and toss again until dough holds when pressed. Add up to 1 more Tbsp if needed; do not knead.
Divide dough in half, press each into a disc, wrap, and refrigerate at least 30 minutes.
Make the filling: In a bowl, toss blueberries with maple syrup, powdered sugar, cornstarch, cinnamon, nutmeg, salt, and vinegar/lemon.
Form the galettes: Heat oven to 400°F (200°C) and generously oil a muffin pan. Roll first dough disc between two sheets of plastic wrap to 1/8" thick. Cut 4.5" circles and fit into 6 muffin cups, crimping as needed. Chill pan while you roll the second disc to line the remaining 6 cups.
Fill each cup with a heaping 1/4 cup blueberry mixture (mounded but not overflowing). Optionally add a small dough piece on top for a rustic “lid.”
Place in oven and immediately reduce heat to 350°F (175°C). Bake 35–40 minutes, until crust edges are golden and filling bubbles.
Cool 5 minutes in pan. Twist gently to release any stuck juices, lift out, and cool on a wire rack. Serve warm or at room temperature.
Equipment
Mixing bowls
Measuring cups and spoons
Pastry blender or hands
Rolling Pin
Plastic wrap
Muffin pan
Wire cooling rack
Small bowl
Notes
For vegan crust, replace butter with vegan baking sticks (e.g., Earth Balance). Keep dough cold and handle as little as possible for maximum flakiness. You can leave tops open like tarts or add a small decorative dough piece.