It’s berry season and we couldn’t be more excited to share an EASY dessert recipe: A flaky crust blueberry galette made with just 6 ingredients. Let’s bake!
Blueberries are one of our all-time favorite berries. The perfect combination of sweet and tart, these little beauties are packed with antioxidants, vitamin K, vitamin C, and fiber.
And they make the perfect fruit for pairing with a flaky, rustic pie crust.
The crust starts with vegan butter mixed with flour and salt until the texture resembles crumbly wet sand.
Then add water little by little until the mixture turns into proper dough. You then have the option of splitting the dough into segments for 4 large or 6 mini galettes. (Mini galettes = the cutest thing ever.)
Once the pastry dough is rolled out, the blueberries are mixed with a small amount of sugar to enhance their flavor and cornstarch to thicken the filling. The mixture is then distributed evenly among the circles of dough.
The edges of the crusts are folded in an overlapping pattern for the ultimate rustic look with minimal effort.
We hope you LOVE these blueberry galettes. They’re:
Simple
Fresh
Perfectly sweet
Flaky
Versatile
& So delicious
These would make the perfect rustic dessert for hosting, or to use up berries you may have around. It’s a delicious, relatively fuss-free dessert that’s a total crowd pleaser. Serve with dairy-free ice cream or coconut whipped cream for the ultimate treat!
Into berry desserts? Check out our Grain-Free Vegan Berry Crisp, Simple Berry Compote, Coconut Berry Muffins, and Vegan Berry Pop Tarts!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Mini Blueberry Galettes
Ingredients
- 2 cups unbleached all-purpose flour*
- 1/2 tsp sea salt
- 12 Tbsp cold vegan butter (our current preferred is Miyoko’s, but Earth Balance also works // 1 ½ sticks yields 12 Tbsp or 168 g)
- 4-6 Tbsp ice cold water
- 3 cups fresh or frozen blueberries*
- 1 Tbsp organic cane sugar (plus more for topping)
- 1 tsp cornstarch
FOR SERVING optional
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Also get out two large baking sheets.
- In a large mixing bowl, mix the flour and salt. Cut butter into the flour until well blended using a pastry cutter or fork.
- Add chilled water 1 Tbsp (15 ml) at a time and stir until the dough scrapes away from the bowl. This will depend on the flour you use, but usually requires around 4-5 Tbsp. If you add too much water, add more flour to compensate.
- Transfer dough to a lightly floured surface. Without overworking, form into a ball, then divide into four segments if making small galettes, or six segments if making mini galettes.
- Working one at a time and adding more flour as needed, use a floured rolling pin to roll each piece of dough out into a rough circle. Use the rolling pin to carefully transfer to the baking sheets (you will need two depending on their size) by placing the rolling pin at one end of the dough and gently folding the dough over the rolling pin. Then lift, transfer, and fold the dough off of the rolling pin onto the baking sheet.
- Add blueberries to the dough bowl — no need to rinse it — and toss with sugar and cornstarch. Divide berries evenly among the pies, placing in the center of the dough.
- Next, carefully fold the crust edges up, overlapping them as you go. Try to ensure no cracks remain or the fruit will seep out during baking.
- Brush pies with a touch of water (or melted vegan butter) and sprinkle with organic cane or raw sugar to ensure a golden, crisp crust.
- Bake for 20-28 minutes for mini galettes or 28-35 minutes for small galettes, or until the crust is golden brown and the fruit is bubbly. Serve warm with a scoop of vegan ice cream or coconut whipped cream.
- Store leftovers loosely covered at room temperature up to 2-3 days, in the refrigerator up to 3-4 days, or in the freezer up to 1 month.
Video
Notes
*Use in-season fruits for best flavor — blueberries for summer and apples sautéed in cinnamon, vegan butter, and coconut sugar for fall.
*Nutrition information is a rough estimate calculated with Miyoko’s vegan butter and without extra toppings.
Kelsie says
Delicious! This was super quick and easy to make. I love that the dough didn’t require chilling in the fridge and I was just able to whip it up straight after dinner. Definitely a keeper and will be a simple no fuss dessert when friends come for dinner too!
The pastry was a winner – so soft and tender but also crispy and flakey…YUM!
(I should mention I’m not vegan so I used regular butter)
Amazing! Thanks so much for the lovely review, Kelsie!
Tyler Murphy says
Made this recipe but subbed in Saskatoon berries! They weren’t as juicy as blueberries get but none the less the recipe was great! First time using vegan butter (Earth Balance) and the dough turned out perfect! Thanks!
We’re so glad you enjoyed it, Tyler. Thank you for the lovely review!
Leslie says
They were delicious. I did sprinkle on a bit more sugar right before baking but other than that….perfect. Thank you.
Amazing! Thank you for sharing, Leslie! xo
Lynn says
The receipe calls for 12 tabs Miyoko’s butter, it also states that 1 1/2 sticks yields 12 tabs.
Could this be correct?
The tabs are marked on the sticks, I count 12 tabs as equaling 3/4 of a stick.
Can you please clarify?
Thank you
Lynn
Hi Lynn, sorry for the confusion! Earth Balance and most other butters 12 Tbsp would be 1 1/2 sticks, but with Miyoko’s, it would be 3/4 of a package as you calculated.
Ragini says
Can i use regular butter?
Yes, that will work well
Jennifer Mondesi says
Could you make this with fresh (pitted) cherries?
Hi Jennifer, we haven’t tried that with this specific recipe and we think the cherries might be a bit more juicy than the blueberries, but it could work! Let us know how it goes!
Rachel says
Could the recipe work with coconut oil instead of vegan butter? And if so what amount? Thanks!
Hi Rachel! We haven’t tried this with coconut oil, but we would recommend using the same measurements. Let us know how it goes if you give it a try!
Becky says
I made this recipe with fresh blueberries – twice – and it was absolutely fabulous! Not only are they delicious, but they look impressive too. I made two minor modifications to the filling — added the zest of 1 lemon and increased the sugar to 3 tablespoons. The crust was so tender, buttery, and flaky. I made the mini size and had some in a picnic lunch — eaten like a hand pie — and had some as after dinner dessert with homemade coconut milk ice cream. Everyone raved about how delicious they were, and they really were not at all difficult to make. This one is definitely going in my tried and true recipes collection. Thank you for another keeper, Minimalist Baker!
We’re so glad everyone enjoyed them! Thanks so much for the lovely review and for sharing your great modifications, Becky! xo
Claire says
I see that apples are a seasonal alternative to blueberries. Would you also use 3 cups of apples, and what spices would you add?
The apples may be best cooked down in a skillet first for ~4-5 minutes. We’d suggest 4 cups. Cinnamon and ginger would be lovely! Let us know if you try it!
Adriana Efstathiou says
Can this be used as a pie crust for a pumpkin pie?
I’ve made many galettes using your crust recipe and everyone raves about the crust.
That should work!
A. Miles says
Easy solution for hosting dairy-free guests for a lovely brunch.Thank you! I added cinnamon to the blueberry-mix and topped with raspberries after the galettes cooled.
Yay! We’re glad they turned out well! Thanks so much for the lovely review!
Chris says
Can I use almond flour or whole wheat pastry flour instead of all purpose flour?
Whole wheat would work best for a 1:1 swap. Or you could probably blend whole wheat and almond flour. For GF options, see the notes!
chris says
can I sub another flour like whole wheat pastry flour? thx.
Hi Chris, We haven’t tried it, but think that should work. Just adjust the water as needed. Let us know how it goes!
Kim says
Delicious! But I’ll mention a few things about the bake for others’ reference: Mine took much longer to brown. I made mini ones and they didn’t look done after 28 minutes – they hadn’t really started to brown and the berries hadn’t broken down much. I was even using the convection setting (since I doubled the recipe and wanted the 2 trays to cook evenly). I lost track of how much extra time but I probably baked them for at least another 15-20 minutes. Not sure why it took so long! I brushed them with melted Forager buttery spread. The extra cooking time may have dried them out a bit too, but they were still good. I used Melt butter sticks in the dough, and I found I needed less water, maybe 2-3 Tbsp, to make the dough sticky and solid, and I think more would’ve made it too sticky. Oh and following others’ comments, I doubled the sugar in the berry mixture and that tasted great to me, even as someone who doesn’t like things overly sweet.
Regardless, they were so fun to make and very scrumptious. Thank you for this recipe!
Thanks so much for sharing, Kim! We wonder if the convection setting made it so they needed longer to cook? We haven’t tried it that way, but that’s our guess!
Loula says
Do you think this would work with spelt flour?
Hmm, maybe! Though they would likely be more dense. Let us know if you try it!
Vy N says
If I don’t have vegan butter, can I use coconut oil instead? And if so, do you know the measurements for that?
We haven’t tried it, so we can’t guarantee results. But we think it would work using the same amount! We’d recommend using scoopable/hardened rather than melted.
Anna says
Delicious, so easy, and they turned out beautifully. One suggestion though — if you’re not health conscious, these need MORE sugar. I Knew 1 tbsp of sugar sounded very low, and these would have been perfect if they were a little sweeter. I might try again tomorrow with 1/4-1/2 cup of sugar. Might just be my sweet tooth talking, but I like my pastries more sweet than savory. These lean towards the savory side, even with fresh, farm-picked sweet blueberries. Thankfully I have lots more!
Thanks for sharing, Anna!
Monica says
I consider myself no good at baking, but I made these galettes and they turned out so great!!! Will definitely make again & might even have the confidence to play around with the recipe <3 Ty!
Yay! We’re so glad they turned out well, Monica! Thanks for sharing!
AJ says
Possible to prepare a few hours ahead and bake right before serving?
Should I fully prep, then store galette in fridge until ready to bake?
Or other suggestions for taking to a dinner party?
Many thanks!
AJ says
Also, the blueberries I’ll be using are frozen.
Or should I bake at home for a short time to hold the galettes together than heat up in oven for couple min before serving? Just don’t want galettes to be too dry?
Advice/suggestions on how to best prep galettes for a dinner party I’ll be attending would be much appreciated.
Hmm, we’d say make the dough in advance and store in the fridge, but wait to assemble and bake when you arrive, if possible. Hope that helps!
Jennie says
I love your recipes and hope to try this one soon as it looks wonderful. I have a modification question though as I’d like to make these for my mother in law’s birthday but she doesn’t eat any sugars or sweeteners (except fruit). Would it be possible to make these without sugar? I can use fruit juice or sugarless jam but no honey, syrup, coconut sugar etc… what would you recommend? Thank you!
We haven’t tried it, but we think it could work! We’d say maybe orange juice or jam? Let us know if you try it!
Hosanna says
We’ve made this galette two times now and it’s turned out great! We kept the vegan butter (also homemade!) cold, and had two flavours: apple cinnamon and a cardamon blueberry. I added an extra half-tablespoon of sugar to my blueberries because mine were from frozen and just weren’t sweet enough. This is a new favourite recipe for sure!
Thanks so much for the lovely review and for sharing your modifications, Hosanna. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Tara says
The whole family loved these mini desserts!
I’d love to be able to make & flash freeze individually before baking & then bake at a later date. Do you think that would work? Any suggestions on the bake time from frozen?
We’re so glad everyone enjoys them! We haven’t tried freezing the galettes, just the crust. Let us know if you do some experimenting!
Liliya says
Wow so easy and good!!! I made the gluten free version and it turned out fantastic! We had with hot chocolate. Thank you!!
Sandra Dee says
Super easy and so delicious! My bf made it for me for my birthday and I was in heaven. Loved that it was not overly sweet, the berries provided a natural sweetness that was perfect. Definitely going to be my go to dessert :)
Aw, that’s so kind! We’re so glad you enjoyed it and happy belated birthday! xo
Jonica says
I made with fresh raspberries, blueberries, and marion berries (1 cup each) and served with coconut milk vanilla bean ice cream. Quite delicious! Thanks!
Sounds lovely! Thanks for sharing, Jonica!
Maja says
I love this recipe,so easy and delicious❤substituted blueberries for raspberries and it was amazing,love the fact there’s almost no sugar in it..
Yay! Thanks for sharing, Maja!
Noor says
Made these last night with the blueberries – so easy! It was my first time making any sort of crust, and I’m really proud of how it all turned out. I love that the galettes themselves are not sweet; that allows so much more fun with the toppings and additions! I made 4 small vegan ones using Melt vegan butter sticks, and then topped them off with some coconut whip and cinnamon sugar. Amazing! The only thing was, one small was too large a serving, so I’ll make mini ones next time :)
So great! Thanks for sharing, Noor!
Lee-Anne says
Made these and love them! I did have a bit of trouble getting them to brown, therefore baked longer and are a little crunchy, still good though!
I used apple and blueberry together as I didn’t have enough berries.
Thanks!
We’re so glad you enjoyed them! To increase browning next time, you can brush the top with melted (vegan) butter before putting in the oven. Hope that helps!
Linda says
This recipe turned out great! I replaced the vegan butter with equal amount (followed the metric measurements) of cold coconut oil and it still came out very flaky & yummy!
Rachel Bow says
Hey Dana! It would be helpful to know to what thickness I should roll the dough. Approximately how many tbsps of berries per galette? I used whole wheat flour & they were more savory then sweet. If making these again, I’d probably at least double the amount of sugar.
Hi Rachel, we recommend about 1/2 cup berries per galette. For the thickness, we’d suggest about 1/16 inch. Feel free to add more sugar, if desired. Hope that helps!
ML says
I’m not a very adept baker so I think mine were a bit thicker and biscuity-er than maybe intended, and the crust (using milkfat butter) was really tasty! I used fresh blackberries and like others have said, the recipe isn’t very sweet so I would definitely recommend using ice cream to complement this or upping the sugar a few times if using frozen fruit. The galettes started to “unfurl” a few minutes in the oven and we took them out and more firmly pat them into shape and we didn’t have problems after that.
Lily says
Highly recommended! I usually have nervous breakdown while making pie crust but not this time. The recipe is amazing and requires very little ingredients.
Just one thing : could have put a bit of sugar in the dough but apart from that, perfect!
Also the videos are 100% helpful, thanks a million Dana!
Whoop! So glad you found it helpful, Lily! Thanks for sharing your experience!
Lisa says
Hi! Can we use whole wheat flour?
Thank you!
That should work, although it will taste more wholesome and it won’t be as light and flaky.
Sabine says
If I use regular butter, will it be the same amount ?
Yep!
Agata Kryca says
Hi, I love your recipes and the pictures are so mouthwatering! Can I make this recipe using canned peaches? Or frozen berries? If so, what adjustments should I make to make sure the bottom is baked and not soggy?
Thank you in advance!
Yes! I’d say it would be best to thaw them first and then make sure they aren’t large pieces (chop if needed). Otherwise, you should be good to go!
Carrie Cook says
Incredibly easy and delicious! I think I didn’t roll the dough thin enough and they came out a bit crunchy, besides that they were perfect. We used leftover fruit and made 1 blueberry and 1 apple – tossed the apples with cinnamon.
Yum! Love the modification, Carrie! Thanks so much for sharing!
Michelle Duncan says
We made this with bobs red mill 1:1 gluten free flour and earth balance butter. You definitely should serve with ice cream!!! Without ice cream, we only would rate it a 3 because wasn’t sweet enough. I would add sugar to the crust if no ice cream or whipping cream was available. I also wish I rolled the crust a little more thin for the top as it was a little chewy (maybe due to the gluten free flour). We will try it again and see!! Thank you!
Thanks for sharing your experience, Michelle!
Lynn says
Loved this recipe. Very easy to make and adapt. I decided to try different flavours. Made one with raspberries, one with sliced pears and the other two with blueberries. Just starting to get into baking pastries more and this was a perfect recipe! Thank you!
We’re so glad you enjoyed this recipe, Lynn! Thanks so much for sharing!
Nikhitha says
Hi I have a question I don’t have cornstarch. can I use baking Powder instead of that if I can’t use baking Powder can you suggest me substitute for cornstarch .
Hi Nikhitha, we would not recommend baking powder, but maybe another thickener such as flour or arrowroot starch? Let us know if you try it!
Begoña says
Hi!! Can we freeze the dough??thanks. You are a huge inspiration!!!!
We think that would work well. Let us know if you try it!
B says
Thanks! I will✌?✌?✌?
Cristina says
I have a gluten free baking flour but would have to add the baking powder, about how much would you recommend? :) Looks amazing!
Hi Cristina, we aren’t quite sure why you need to add it as this recipe doesn’t call for baking powder. If you’re potentially worried it won’t be as fluffy if GF, maybe 1/2 tsp?
Cristina says
Oh ok! Perfect! I’m so used to having to add it since it’s not a complete all purpose flour. Thanks And can’t wait to try it!
Michelle says
This was delicious! My family is not vegan or gluten free so I did not use vegan products. The only other “extra” I did was mix water and powdered sugar together at the end to create a glaze to pour over the top! Absolutely will make again, perfect little “show-off” dessert or breakfast?
Yum- love the glaze idea! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Taylor says
These are perfect! I love any dessert that’s satisfying yet low in added sugars! I used Bob’s 1-to-1 Gluten Free Flour and about twice the amount of ice water to get it to a point where it wasn’t crumbly. We didn’t have fresh berries on hand but I always have frozen blueberries so I thawed and drained them. My partner said they could have used a little more sugar (I’m sure fresh berries would have amped up the sweetness a bit) but I disagree — especially since we topped with coconut whipped cream. Turned out beautiful!
We’re so glad you enjoyed them, Taylor! Thanks so much for sharing! xo
Rachel Pack says
This was such a great recipe. I made half for our small family and it was so simple. Added some coconut whipped cream and I truly enjoyed its simplicity packed with great flavors.!!
Kendra Michelle says
Hi! These look beautiful! What would be a good substitute for cornstarch? I can’t eat corn. D:
I wanna make these though! So yummy!
Arrowroot =) Let us know how it goes!
Barb says
Finished minis look impressive and oh-so cute for an easy dessert! I made three minis by dividing the recipe in half as written. Next time—and there will be a next time— I’ll make four minis from half the recipe as we were all over-full but didn’t want to leave any. We topped them with whipped cream, and I think vanilla ice cream would be fabulous if serving while warm. Winner recipe: easy prep with wow factor for presentation and taste!
Yay! Thanks for sharing your experience, Barb!
Megan says
Recipe looks great! I’m making it today, any tips/notes for using frozen berries?
Hi Megan, You can thaw them! Frozen berries will usually produce some juice as they thaw, so we’d recommend draining that off (and drinking or adding to smoothies) before baking with them as they can make the pie crust wet. Let us know how it goes!
Alex says
Have you had success with refrigerating the dough overnight? Just wanted to try and get some prep time in if the recipe supported it.
We haven’t, but it should work. Just make sure to cover thoroughly so it doesn’t dry out. Let us know how it goes!
Kristen Mashburn says
I made this in the summer with wild blackberries from our field and it was delicious.
Now that we’re in apple season, I’d like to do that. Any suggestions or words of caution? I make your baked apples and apple crisp. Could I somehow combine the recipes?
You are absolutely the best. I mean it. The best.
Hi Kristen! So kind. I do think apples would work! Try peeling and slicing thinly, then tossing in arrowroot or cornstarch, some sugar and cinnamon to coat, and top the mixture with a few pats of dairy-free or dairy butter before baking. Bake until crust is golden brown and apples are tender!! Let us know how it goes!
SK says
rather than doing a wash with butter, try doing a plant-based milk with a dash of maple syrup or any natural sweetener! you’ll get that beautiful glaze :)
Thanks for sharing!
Jane says
This looks delicious! I plan to make it today.
Quick question: could I make one large galette using this recipe? Would I need to make any changes?
That should be fine! No changes other than baking longer (as needed).
Beebs says
Good recipe but it has TOO MUCH salt to the point where it was actually noticeably salty, I would reduce the salt if made again. I also used refrigerated coconut butter and the subtle coconut flavor turned out very nice with the blueberries
Thanks for the feedback! We’ll see if we can make an adjustment there!
Mary says
Dana, I am not sure how you feel about using a light tasting olive oil for the crust (instead of the margarine). I usually bake with olive oil so I figured I would try it on the galettes. The dough is tasty .. not as flaky as the one used with margarine but since you posted this recipe, our toaster oven has been humming every other day. I figured I would try the olive oil since I have been making so many (thank you!) Would love your feedback. Thanks, Dana!
Hi Mary! As I understand it, you haven’t tried the olive oil yet? I’m sure it would work, it would just not be as flaky and also may taste more like olive oil, as you might imagine. If you give it a try let us know how it goes! I’d suggest scoopable / hardened coconut oil before I would olive oil. Good luck!
Mary says
Hi Dana,
Actually, I did try making the dough with a light-flavored (Berio Extra Light Tasting) olive oil. This is what I use for all my baked goods: cookies, biscotti, etc. Although it wasn’t as flaky as a margarine-based dough, it was pretty good (and did not taste of olive oil).
Unfortunately, due to health reasons, I have to take it easy with coconut.
The galettes were delicious, especially with organic blueberries and topped off with So Delicious Very Vanilla cashew milk non-diary frozen dessert.
You’ve started a trend in my house, and we thank you for your innovative recipes and your love.
Mary
Thanks for sharing, Mary!!
Sarah Daignault says
I just made this! It is delicious. Such a quick recipe too! My question is the dough folded back over and mine came out flat. What did I do wrong? (I’m also new to baking :) ) thanks!
Thanks for sharing, Sarah! The dough isn’t meant to rise – so it should bake kind of flat. To keep it from folding back over you can add a little water to the places where the crust folds over itself and pinch them together to help them stick. Acts kind of like a glue. Hope that helps!
Matt says
Thanks for the great recipe. I used the new Country Crock plant based butter with avocado oil and it worked great, with the dough coming out golden brown and flaky. The one adjustment I would make for personal taste reasons would be to add more sugar to the blueberries to give it more of a pie taste. I also think I would add a little lemon and some vanilla.
Thanks so much for sharing, Matt. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Niki says
This looks SO yummy! I’d love to make these, but I live in the Philippines where it’s hard to find blueberries. We do have other fruits like apples, pineapples, oranges, etc. available. Any suggestions for fruit substitutes?
Also, would this recipe work with muscovado sugar or coconut sugar instead of raw cane sugar?
I think those sugar substitutions would be fine, the fresher and more granulated the better.
As for fruit, I think most would work, thinly sliced apple and cubed mango being your best options!
Pamela says
It’s been ages since I made a galette – so happy I came across this recipe! The pastry was light, and the mostly unadulterated blueberries tender and juicy. A delight in its simplicity. Thank you! I reduced recipe to 4, as there are just 2 of us. No issues with the recalculation.
Thanks, Pamela! In case you didn’t see, we do have an option in the recipe box to adjust the serving size if you’d like to use that next time instead of doing math ;D xo
Thanks for sharing, Pamela!!
Rebecca says
These turned out amazing! Used regular butter and flour in place of the cornstarch. So easy to make and flakey/soft. Added some homemade whipped cream on top! We will be making these again. Thank you for the recipe!
Lovely! Thanks for sharing, Rebecca!
Hangry MC says
Easy to make. Turned out delicious! Thank you!
xoxo!
Roxy says
Super unrelated question, but what is the song in your beautiful video called?
Thanks!
PS
I LOVE your recipes!
Hi Roxy, so glad you enjoy our recipes! It is called Bowman’s Root.
Mary says
I just made a smaller version of this recipe so they could fit in my toaster oven (it’s hot in New York!). They are beautiful and the entire kitchen smells like a bakery. It’s nice to be able to bake in the summertime! In the fall, I will follow suit with apples. Thanks so much Dana!
Oh my word that’s BRILLIANT. Thanks for sharing, Mary!
Carrie says
Wow. It’s disappointing to see so much (vegan) butter in a recipe – still not healthy, although vegan! Yikes….
Not all things have to be low fat, low sugar, unprocessed, organic. Every diet needs wiggle room, especially when it comes to pie ;D
Kari says
Thanks for sharing all your wonderful recipes! I have a big bag of whole wheat pastry flour that needs to be used asap, so I would like to try the recipe using this instead. Do you think I should add more water and keep vegan butter the same? Any suggestions will be appreciated. I will test and report back.
I think that should work. I’d keep the butter the same and adjust the water as needed. Let us know how it goes!
Ann says
Delicious. Nutritious. Grateful for your recipes.
Thanks, Ann!
Tasha says
These were so quick and easy, they came together in less time than preheating the oven! My children now want to know if I can make them everyday :)
I made half with blueberries and half with sliced nectarine. The nectarine just slightly won out in our house as the favorite, but both were delicious!
Thanks for sharing, Tasha! So glad you all enjoyed them. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!
Carolyn Rordam says
I wanted to make this and add a cashew cream cheese to the filling, so its kind of like a danish… Can you advise me on baking time?
Hmm, not sure there. Maybe this recipe would be helpful!
Margaret Liu says
If I want to use frozen blueberries, what are the chances, if any, to recipe? Do aI have to defrost the blue berries? I have frozen wild blueberries from Maine.
You can thaw them, yes! Frozen berries will usually produce some juice as they thaw, so I’d recommend draining that off (and drinking or adding to smoothies) before baking with them as they can make the pie crust wet.
Dolores says
I’m diabetic and need things low carb. Could you use almond flour instead of all purpose flour?
Thanks. Dolores
Hi Dolores! If you were going that route I might suggest adding a bit of egg (that’s been whisked) to the dough to help it stick together. It will also brown quicker and also be more tender to work with. Let us know if you try it!
mar says
any idea which gluten free flour could i use? almond/coconut/buckwheat/millet/quinoa/oat for the same result?
See the notes for tips! You could even to try an equal blend of those and see if it works!
Autumn says
This looks outstanding! The photography and videography is absolutely amazing! I can’t wait to try. I’ll be back to report what I think of the recipe, but I bet it will be phenomenal just like everything else I’ve tried from your blog!
Thanks for sharing, Autumn!
Barbara says
Oh that pastry tho! Came together so quick, rolled out easy and was tender, flaky and buttery. Total hands-on time 15 min. Used regular butter and fresh blueberries. Will make this again and again. This is why your website is my go-to!
Yay! Thanks for sharing, Barbara!!
Cynthia says
Subbing vegan butter with regular butter, what would be the quantity required?
Also, have a ton of mangos, would mangos work instead of blueberries?
Butter quantities will be the same. I think mangoes would work! Let us know how it goes.
Kathlynn says
Could this be made with an oat flour?
You can try that. Also reference the notes on how to make gluten-free!
Margaret says
Hi! Im super excited to try this! Just wondering if I could swap the flour for almond flour or coconut flour?
Hi Margaret, we don’t think coconut flour would work as it is more dense and tricky to sub 1:1. If not vegan, we’d suggest using almond flour and adding a bit of egg (that’s been whisked) to the dough to help it stick together. It will also brown quicker and also be more tender to work with. Let us know if you try it!
Nelly says
Do we defrost or do something differently to the berries if were using frozen ones?
I’d say thaw and then drain the juice that’s leftover (reserve for smoothies or drink straight!). Otherwise it can make the pie crust wet.
Anne says
Oh this looks great! Everybody gets their own pie!
Right?!
Ailbhe says
Ohhh wow??? can’t wait to try these dana, thanks! Can I swap cornstarch for arrowroot powder instead?
Yep!