Mini Blueberry Galettes

Mini Blueberry Galettes 

Baking temp: 375

Time: 30

Yields: 8-10 mini galettes

Pie Dough

2 1/2 cups all-purpose flour

3 Tbsp sugar

1 tsp salt

4 Tbsp Crisco shortening -either butter flavor or original is fine

10 Tbsp unsalted butter

¼-1/2 cup-cold water-only using enough water to create a dough

Filling

3 cups blueberries-rinsed/dry

1/8  teaspoon salt

1/2 cup granulated sugar

¼ cup arrowroot 

1/4 teaspoon cinnamon 

1 teaspoon lemon zest

1/2 teaspoon fresh lemon juice

Cream, sugar and sliced almonds for garnish.

Step 1: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry blender or food processor) butter, and shortening  into the flour, sugar and salt.  Add liquid a little at a time…using only a few Tablespoons at a time until dough forms. Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator.

Step 2: Roll out 1 dough round to ¼ inch thick, create 3 or 4,  6-inch circles from each dough round.

You can reserve dough scraps to make decorative cut-outs if desired.

Step 3: Mix together the sugar, arrowroot, zest, cinnamon, lemon juice and blueberries and set aside.  

Step 5: Add a few tablespoons, up to 1/4 cup of blueberry filling to the center of each pie dough circle. Pinch edges around-leaving center open.  Place each galette on a parchment lined baking sheet. 

Step 6: Brush edges of dough with cream, sprinkle with sugar and sprinkle blueberries with a few sliced almonds. If desired, add dough flowers and leaves to edges—using small cookie cutters.

Bake at 375, for 30-35 minutes until dough is golden and berries are juicy.

Allow to cool before serving.