Mini Blueberry Galettes
Rustic mini pies made with simple ingredients. The perfect vegan dessert for the fresh berry season (or any time of year)! Serve with your favorite vegan ice cream or coconut whipped cream for a special treat.
- juice of 1 lemon
- 2 tablespoons of cornstarch
- Zest of 1 lemon
- 1 beaten egg for washing the eggs
- 1 tablespoon of turbinado sugar for sprinkling
- 1 lb blueberries
- 1/4 cup granulated sugar
- 4 pie crusts (2 boxes, each box contains 2 rolled pie crusts)
- fresh mint leaves for garnish, optional
- whipped cream optional
First, preheat your oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Then, in a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest and juice. Put aside.
Sprinkle a little flour on your work surface then lay out one of the pie crusts so that it is flat. Using a bowl about 4 to 5 inches in diameter, cut 3 rounds from each pie shell, pressing down on the bowl or running a knife around. Relaunch the remaining dough, you should be able to get 1 more pie crust. Each pie crust should give you 4 turns, ending with 16 turns in total.
Pour about 1 to 2 tablespoons of the blueberry mixture in the center of a pie shell, then fold the dough over the filling. Repeat with the rest of the ingredients.
Place patties on prepared baking sheets, 8 per sheet. Brush each patty with beaten egg, then sprinkle with turbinado sugar or regular granulated sugar.
Bake the patties for 30 to 35 minutes or until golden brown.
Garnish with fresh mint leaves. Serve hot with vanilla ice cream or whipped cream. Happy Cooking Time.