An easy way to satisfy your pie craving without having to make a whole pie! Remember to sprinkle some sugar on the blueberries to cut out the tartness.
Pulse the flour, sugar and salt in a food processor for 5 seconds.
Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
Dump the mixture onto a work surface and push it together into a big ball using your hands.
Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
Remove the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll.
Line 2 baking sheets with parchment paper.
Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is around 10 inches or the thickness of the crust is 1/4 inch thick.
Use a 4 inch cookie cutter to make the circles. I was able to get around 20 circles. Place on the parchment paper. Let chill in the fridge while making the filling.
Blueberry Filling
Preheat oven to 400 degrees F.
In a medium bowl, toss the blueberries, sugar, lemon juice. lemon zest and cornstarch.
Put 6 blueberries in the middle of the pie crust circle and fold the sides. Sprinkle the blueberries with a little bit of sugar
Place 8 of the mini gallette on each of the prepared baking sheets.
Brush the edges with egg wash and sprinkle with sugar.