For the Crust:

1. Combine the flour, sugar, and salt in a large bowl. Set aside. Combine about 1/2 cup water with 4-5 ice cubes in a measuring cup. Set aside.
2. For the next steps, work quickly. The trick to good pie dough is to keep it cold. The more quickly you work, the colder it stays, and the better it turns out.
3. Add the shortening to the flour mixture in a few pieces and work it in using your hands. To do this, grab a handful of the mixture, bring it a few inches above the bowl, and work the mixture in between your fingers, letting it fall back into the bowl. Continue to do this until the mixture looks like sand, with some shortening chunks about the size of peas.
4. Cut the cold butter into tablespoon-sized chunks and add them to the bowl. Work them into the flour/shortening mixture just as you did the shortening. When you’re done, it should again look kind of like sand, but with a few more pea-sized chunks this time.
5. Add 3 Tbsp of water and toss the dough with a fork. Add 3 more and toss again (please don’t knead the dough!). It should stick together when pressed between your fingers. If you’re worried, you can add another, but every time I add 8 Tbsp, it is too much.
6. Divide the dough in half, shape each into a flat disc, and wrap separately in plastic wrap. Refrigerate for at least 30 minutes before rolling out.

For the Filling:

1. Combine all ingredients in a large bowl, and toss well.

To Make the Pies:

1. Preheat the oven to 400°F and generously oil a muffin pan.
2. Remove one dough disc from the fridge. Roll out between two large sheets of plastic wrap until it is 1/8″ thick. Cut circles 4.5″ in diameter (I use a small bowl as a template and cut around it with a knife) and carefully remove from the wrap. Line each muffin cup, crimping the edges as needed to make it fit. Your first disc should make enough for 6 mini galettes. Place the muffin tin in the fridge to chill while you roll and cut out your second disc of dough.
3. Add a heaping 1/4 cup of the blueberry mixture to each dough-lined muffin cup. They should pile up in each cup, but not be overflowing. If desired, cut a small square of leftover dough for each, and place on top.
4. Place the mini pies in the oven and immediately turn the heat down to 350°F. Bake for 35-40 minutes, until nicely golden on the edges and the filling is bubbling.
5. Cool in the pan for 5 minutes and then very gently remove them from the pan. It helps to twist them in their cups to release any fruit juice that is stuck between the pan and the pie. Transfer to a wire cooling rack and let cool before serving, if you can stand the wait!