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Mini Blueberry Maple Galettes

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 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Baked Goods, Dessert
Cuisine: American
Keyword: Blueberry, Galette, Maple Syrup, Mini Pies
Servings: 12 mini galettes
Calories: 289kcal

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 sub vegan baking sticks for dairy-free
  • 6–7 Tbsp ice water as needed

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
  • 1 pinch salt
  • 2 tsp raspberry 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.

Nutrition

Calories: 289kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1.4mg