Name: Mini Blueberry Galettes
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.33 cups all-purpose flour; 0.25 tsp salt; 0.5 cup unsalted butter; 1.7 tablespoons vodka; 0.5 cup ice water; 1 egg; Raw cane sugar; 1.2 cups fresh blueberries; 0.38 cup granulated sugar; 1 tbsp lemon juice; 1 tsp vanilla; 0.5 tsp cornstarch; pinch salt; 1.75 cups fresh blueberries; 0.2 cup granulated sugar; 0.5 tsp cornstarch

They're made with my go-to all-butter pie dough recipe, a jammy blueberry filling, and more fresh blueberries on top. This recipe makes 3 small galettes, but you could also make one large galette! Top each one with a big scoop of vanilla ice cream right when they come out of the oven and enjoy!

Dessert

2 h 30 m

American

Sloane’s Table

March 12, 2026

Atsloanestable.com

From the Cook

1/6

Mini Blueberry Galettes

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Mini Blueberry Galettes

Galette Dough

1 ⅓ cups all-purpose flour

¼ tsp salt

½ cup unsalted butter

1 ⅔ tablespoons vodka

½ cup ice water

1 egg

Raw cane sugar

Jammy Blueberry Filling

1 ¼ cups fresh blueberries

⅓ cup granulated sugar

1 tbsp lemon juice

1 tsp vanilla

½ tsp cornstarch

pinch salt

Fresh Blueberry Filling

1 ¾ cups fresh blueberries

¼ cup granulated sugar

½ tsp cornstarch

Instructions

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Galette Dough

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour.

Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka and a small amount of water, then toss with your hands to combine.

Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for 30 minutes or overnight.

Meanwhile, make the Jammy Blueberry Filling.

Jammy Blueberry Filling

Add the blueberries, sugar, lemon juice, and vanilla to a small saucepan.

Cook over medium heat for about 5 minutes until berries start to break down.

Turn the heat down to low, and simmer for another 5 minutes.

Stir in the cornstarch and salt and stir constantly with a rubber spatula for 1-2 minutes until thickened.

Transfer to a bowl and then place in the fridge until cool and ready to use.

Fresh Blueberry Filling

Combine the blueberries, sugar, and cornstarch in a medium bowl and set aside until ready to use.

Assemble

Preheat the oven to 400 degrees F (200 degrees C).

Divide the dough into three equal pieces and roll them out into rough circles about ⅛″ in thickness and about 8" in diameter. Roll them out on parchment paper for easy transfer.

Spread about 3 tablespoon of the jammy filling onto each galette, leaving a 1" border around the edges.

Divide the fresh blueberry filling between the galettes.

Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw cane sugar.

Transfer the galettes with the parchment paper into a baking sheet.

Bake for about 30 minutes or until the edges are golden brown and the filling is bubbling.

Allow to cool for a couple minutes before serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Dough Properly ❄️
Keep your all-butter pie dough cold throughout the process—chill for at least 30 minutes before rolling and refrigerate assembled galettes for 15 minutes before baking to ensure flaky, tender layers.
Use Vodka for Superior Texture 🥃
The vodka in your dough evaporates during baking rather than developing gluten, resulting in an exceptionally tender, flaky crust that's impossible to achieve with water alone.
Balance Your Blueberry Filling 🫐
Mix fresh blueberries with cornstarch and lemon juice, then let sit for 10 minutes before filling—this creates a jammy consistency while the lemon juice brightens flavor and prevents the filling from being overly sweet.
Egg Wash for Golden Perfection ✨
Brush the exposed dough edges with beaten egg wash just before baking to achieve a beautiful golden-brown color and professional appearance on your mini galettes.
Strategic Ice Cream Timing 🍦
Add vanilla ice cream within 30 seconds of removing galettes from the oven while the filling is still warm—this creates a luxurious contrast in temperature and texture that melts into the jammy filling.