My story in recipes: Blueberry Galette

I look forward to blueberry season all year.

It comes early in Georgia and the first few years that I lived here, I missed it completely. The pick- your-own blueberry farm that I like to visit usually opens at the end of July and stays open for about 3-4 weeks.

Unfortunately, we were so busy this summer that I never made it out my favorite blueberry farm to pick berries this summer. I was bummed when I found out that they closed the farm before I had a chance to get there. Fortunately for me, there was another local farm that still had berries available for picking. I was so excited that I didn't care that it was 98 degrees outside. Courtney and I gathered up our buckets and headed out to the blueberry farm.

When we got to the farm, we discovered that they also had pic-you- own blackberries. BONUS!

Ben and Ryan gobbled up the blackberries within 2 days. They were the biggest blackberries that I had ever seen. Courtney and I ate lots of the blueberries and I froze what we didn't eat within 2 days.

Do you know what I love about frozen blueberries? Blueberry desserts.

These mini blueberry galettes are the perfect way to enjoy fresh blueberries even when it's not blueberry season.

They're super easy to put together, they're really tasty and they are the reason that I look forward to stocking my freezer with blueberries - all year.

Mini Blueberry Galettes

1 package Storebought Pie Crust (2 Rounds Of Dough)
2 cups Blueberries (generous)
1/4 cup Sugar, Plus Extra For Sprinkling
2 Tablespoons Cornstarch
1 whole Lemon
1 teaspoon Vanilla Extract
Pinch Of Salt
1 whole Egg
1 Tablespoon Water
Whipped Cream or Ice Cream, For Serving

Preheat oven to 425 degrees.

Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it's all combined.

Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more.

Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan).

Evenly distribute the blueberry mixture between the 8 discs (approximately 1/4 cup per round).

Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.

Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.

Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes.