These Mini Blueberry Galettes are the perfect dessert for on the Blackstone Griddle. They are super easy to make and delicious topped with vanilla ice cream.
Ingredients
- Pie Crust – homemade or store bought
- Blueberries – fresh or frozen, if using frozen thaw before using
- Sugar – regular granulated sugar
- Lemon – juice and zest
- Corn Starch – to help thicken the mixture
- Egg – for brushing the tops of the pie crust
How to Make Mini Blueberry Galettes
- In a small bowl combine blueberries, zest of a lemon, juice of a lemon, granulated sugar, and corn starch. Set aside.
- Divide the pie crust into 6 equal pieces. Roll into a ball and then roll into a small circle on a floured counter. Repeat with all pieces.
- Add approximately 1/4 cup of blueberry mixture to the center of each circle, leaving a 1” border.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- In a small bowl combine egg and 1 tbsp water. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
- Preheat griddle to low medium heat. I use an infrared thermometer to temp around 350-375.
- Place galettes onto the griddle and top with a basting dome. Cook for 25-30 minutes. Do your best not to lift the cover during this time.
- Remove from griddle, eat as is or you can pop into the oven and broil for 1-2 minutes to crisp up the top (optional).
- Serve with powdered sugar and ice cream and enjoy.
Share Your Experience
I would love to hear about your experience making and enjoying my Blackstone Mini Blueberry Galettes! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Blackstone Mini Blueberry Galettes
These Mini Blueberry Galettes are the perfect dessert for on the Blackstone Griddle. They are super easy to make and delicious topped with vanilla ice cream.
Ingredients
- 1 pie crust
- 2 cup blueberries
- 1 lemon
- 1/4 cup granulated sugar
- 2 tbsp corn starch
- 1 egg
Instructions
- In a small bowl combine blueberries, zest of a lemon, juice of a lemon, granulated sugar, and corn starch. Set aside.
- Divide the pie crust into 6 equal pieces. Roll into a ball and then roll into a small circle on a floured counter. Repeat with all pieces.
- Add approximately 1/4 cup of blueberry mixture to the center of each circle, leaving a 1” border.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- In a small bowl combine egg and 1 tbsp water. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
- Preheat griddle to low medium heat. I use an infrared thermometer to temp around 350-375.
- Place galettes onto the griddle and top with a basting dome. Cook for 25-30 minutes. Do your best not to lift the cover during this time.
- Remove from griddle, eat as is or you can pop into the oven and broil for 1-2 minutes to crisp up the top (optional).
- Serve with powdered sugar and ice cream and enjoy.
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