Ingredients

The following ingredients have 16 Servings
  • 1 pound blueberries
  • 1/4 cup sugar (granulated)
  • 2 tablespoon cornstarch
  • zest of 1 lemon
  • juice of 1 lemon
  • 4 pie crusts ((2 boxes, each box has 2 rolled pie crusts))
  • 1 egg (beaten for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)
  • fresh mint leaves (for garnish, optional)
  • whipped cream (optional)

Instruction

  • Preheat your oven to 400 F degrees. Line 2 baking sheets with parchment paper. 
  • In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.
  • Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.
  • Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients. 
  • Place the galettes onto the prepared baking sheets, 8 per sheet. Brush each galette with beaten egg then sprinkle with turbinado sugar or regular granulated sugar.
  • Bake the galettes for 30 to 35 minutes or until golden brown. 
  • Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.