Mini Blueberry Galettes

After making that peak summer Blueberry Pie (see previous post), I was anxious to make another Blueberry focussed summer treat.

I decided to whip up these mini galettes for a variety of reasons:

  1. They're adorable
  2. Easy to eat (fork free if needed!)
  3. No sharing

But seriously, any pie style recipe that results in a more efficient manner of transporting buttery crust and blueberries to your mouth is a massive win in my book. Bonus points for no cutlery needed.

I am obsessed.

Crust Ingredients
• 1 1/4 cups all-purpose flour
• 1/2 tsp sea salt
• 1/2 tbsp sugar
• 1/2 cup butter (straight from the fridge, cut into 1 inch pieces)
• 1/2 cup cold water
• 2 tbsp vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients
• 2 cups wild blueberries
• 1/4 cup blackberries
• 1 tbsp fresh lemon juice
• 1/4 cup sugar
• 1 tbsp packed brown sugar
• 1.5 tbsp ground arrowroot
• 1/8 tsp cinnamon
• Pinch of allspice
• 1/4 tsp sea salt
• Raw sugar, for sprinkling
• Egg wash (1 egg whisked with 1 tsp water)

Steps
To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

Then, splash in a bit of your water mixture (2 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Flatten into a disc and wrap and refrigerate for at least an hour.

Meanwhile, make your filling. Combine berries with lemon juice and sugars and gently stir to combine. Add arrowroot and spices and stir.

Remove dough disc from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter). Using a guide or going freehand, cut four 4-inch circles from the dough and place on a parchment lined baking sheet (I cut 3, then rolled my scraps into another round).

Sprinkle the middle of each round with a bit of sugar and flour to ensure a crisp crust. Evenly spoon the filling onto each round, leaving at least a 1.5 inch border around the edge.

Fold up the dough edge over the filling, pinching the bottom edge of the galettes to make sure it all stays together.  Refrigerate for 30 minutes.

Brush with egg wash and sprinkle pastry with raw sugar for garnish.
Bake at 425F for 20 minutes, until pastry is set and is beginning to brown.  Lower oven temperature to 375F and bake for 15 minutes until pastry is brown and juices are bubbling.  Allow to rest for 10 minutes and dig in!

New and Renewed Blueberry Pie

Blueberry pie comes in many varieties.  Some people add lavender, some people like it jammy, some people (me) like it juicy.  I’ve started to be a pie purist – I want the summer fruit to shine through because it feels so fleeting.

Last year, I posted a blueberry pie recipe and when revisiting it this year, I revamped it to let the berries shine.  I toned down the spice profile and also added a few blackberries for some varying texture (and because they’re delicious).

After trying the pie post-tweaks…. I’ve gotta say I think it’s one of the best pies I’ve made all summer. No lie.  You simply cannot beat a juicy, deliciously simple blueberry pie.  I hope you’re all taking advantage of whatever berries you can find!

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 4 cups wild blueberries
  • 1/2 cup blackberries
  • 2 tbsp fresh lemon juice
  • 1/2 cup sugar
  • 2 tbsp packed brown sugar
  • 3 tbsp ground arrowroot
  • 1/4 tsp cinnamon
  • Pinch of allspice
  • 1/4 tsp sea salt
  • Raw sugar, for sprinkling
  • Egg wash (1 egg whisked with 1 tsp water)

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

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Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Fold the rolled out crust in half and set into a buttered 9 inch pie pan.  Unfold gently and settle the bottom of the crust into the corners.  Refrigerate while making filling.

Roll out the other dough disk into an 11×14 rectangle.  Cut 3 strips about one inch in diameter and set aside (this will be your braided rim) and cut the remaining dough into 16 even strips (This will be your lattice).  For the 3 one inch strips, cut each into 3 even strips and braid each one.  Place strips and braids in fridge.

To make the filling, mix berries with lemon juice and sugar, stirring gently together.  Add arrowroot starch, spices and salt and stir gently to combine.

Remove pie shell from fridge and sprinkle 1 tsp each of flour and sugar on the bottom to keep the crust from getting soggy (this is an important step for juicy fillings like this).  Scoop in filling with a slotted spoon.

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Take the lattice strips out of the fridge and arrange 8 of them horizontally. Peel back every other strip and place a strip vertically close to the middle, on top of the strips not peeled back.  Put the peeled strips back down, and repeat peeling back and placing a vertical strip with the other strips (alternating which 4 are peeled back) until you reach the end of the pie, then repeat on the other side.  It will look like the photo below.

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Slice off excess dough around the edge of the pie with a paring knife and seal the lattice strips all the way around with a fork.  Set the braids on top of the pie edge, gently pressing them down to seal them in place.

Place the pie in the fridge for 10 minutes and preheat the oven to 425F.

Remove pie from fridge and brush with egg wash and sprinkle with raw sugar to your liking.  The egg wash ensures the pie is nicely browned.

Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes until the pie crust is starting to set and brown.  Reduce the oven heat to 375F and bake for 30-35 minutes until the crust has browned and juices are bubbling throughout the pie.  Let cool for 2-3 hours and enjoy!

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Blueberry Peach Pie

I think I’ve been on Instagram too much lately.

All this beautiful, unique pie dough work has been on my mind and I decided to try my hand at braided lattices.  I mixed it up with regular lattice strips, and they’re actually not difficult and take your pie up a level (insta baker celeb level).  As long as you can braid, you can do this.

In terms of filling, I’ve basically been eating two peaches a day for the last 3 weeks and have been really happy about it.  This pie is is pure summer, and the beautiful fresh fruits that are too fleeting are smack dab in the spotlight.

So run to the market while you can and get these amazing fruits, before we’re inundated with pumpkin spice in everything from lattes to steak.

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 4 peaches, sliced (about scant 3 cups)
  • 1 1/2 cups wild blueberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp arrowroot powder
  • 1/2 tsp cinnamon
  • Pinch of ground ginger
  • 1/4 tsp sea salt
  • 1 tsp each flour and sugar
  • Egg wash (1 egg mixed with 1 tsp water)
  • Raw sugar for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

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Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Fold the rolled out crust in half and set into a buttered 9 inch pie pan.  Unfold gently and settle the bottom of the crust into the corners.  Refrigerate while making filling.

To make braided lattice, cut rolled out pie dough for topping into 8 even strips.  Take 4 of these strips and carefully cut each into 3 smaller even strips (a pizza cutter is great for this).

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Gently press the top of each strip on top of each other so they stay together from the top.  Then, gently braid normally all the way down, gently pressing the bottom of the strips together like you did on the top part.

Repeat with the other 3 strips and set aside in fridge while you make filling.

Mix peaches, berries, sugar, lemon juice, and spices in a large bowl until thoroughly combined.

Mix 1 tsp each of flour and sugar around bottom of pie plate to absorb extra juices and pour in filling.

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Arrange lattice and crimp as desired.  Place in fridge to rest for 10-15 minutes.

Brush with egg wash and sprinkle with raw sugar.  Place on baking sheet on bottom rack and bake until pie begins to brown, about 20 minutes.  Reduce heat to 375F and bake for another 30-35 minutes, until pie is golden brown and bubbling.  Allow to rest for 2 hours.

***If you want to try the herringbone lattice as per my August 2017 post, check out the tutorial on Serious Eats!

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Blueberry Pie

Oh boy.

I went to the market this morning and it was overflowing with all good things: strawberries, cherries, peaches, blackberries, raspberries and of course blueberries.  I love how small and flavourful wild blueberries are and they’re perfect for pie.  Typically, I’ll buy about half wild and half regular so I don’t drop $30 on them and the pie is still delicious (of course).

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This pie is super juicy, so to avoid a soggy crust, try sprinkling a bit of flour and sugar (1 tsp each) on the inside of the crust before pouring in the filling).  It will keep it crisp and flaky.

This pie just screams summer and is perfect post BBQ with ice cream (or post-Summerlicious 3 course meal like I’m about to do tonight…Treat yoself!)

Ingredients

  • Prepared crust for double crust pie (see recipe in my rhubarb pie post here or blood orange pie here)
  • 1 small granny smith apple
  • 5 cups blueberries (~2.5 pints)
  • 2 tbsp fresh squeezed lemon juice
  • 1/2 cup plus 1 tsp sugar
  • 1/4 cup packed brown sugar
  • 3 tbsp ground arrowroot
  • 1/2 tsp allspice
  • 1/2 tsp sea salt
  • 1 tsp flour
  • 1 egg whisked with 1 tsp water
  • Raw sugar, optional

Steps

Follow pie crust steps here and have it ready to be filled.

Peel and shred apple with large holes on a grater.

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Mix apple with blueberries, lemon juice, 1/2 cup white sugar, brown sugar, arrowroot, allspice and salt in a large bowl.

Sprinkle 1 tsp each of sugar and flour at the bottom of your crust and mix around with your fingers.  Pour in filling just to the rim of the top of the crust, being careful not to overfill (so the juices won’t overflow).  Arrange lattice on top according to your preference and crimp crust using your thumb and pointer finger on one hand and thumb on the other to push and pinch, or follow steps here.

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An example of the crimping process on a single crust pie.  For double crust, after laying out the lattice, roll the crust overhang over the lattice strips and pinch into a “wall”, then crimp like above.

Chill pie in fridge for 10 minutes and preheat oven to 425F.  Place a baking sheet on the bottom rack of the oven.

Remove pie from fridge and brush with your egg wash (this will make your crust nicely browned) and sprinkle with raw sugar.

Bake on the baking sheet on the lowest oven rack until crust is set and starting to brown (~20 minutes).  Lower heat to 375F, move pie and baking sheet to the middle rack of oven and bake until the crust is golden brown and juices are bubbling (~30-35 minutes).  Allow pie to cool for 2 hours on wire rack.

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Recipe adapted from Four and Twenty Blackbirds