Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the vegetable shortening and cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and separate into 4 equal sections and shape into slightly flattened disks.
Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!
Preheat your oven to 400°F.
Add all of the filling ingredients to a bowl and toss together until evenly coated.
Lightly flour a clean surface. Roll out dough to about ¼ inch thick and about 8 inches across. If you want cleaner looking galettes, you can use a large bowl to cut circles of dough but it's not necessary. Place the dough circles on a parchment lined baking sheet.
Place ¼ of the filling into the center of each piece of pie dough, leaving about an inch around the edges. Gently fold over the edges of the dough overlapping as you go.
Brush the edges lightly with egg wash and sprinkle with a little extra sugar.
Bake at 400°F for 15-20 minutes or until the filling is bubbling and the crust is golden brown.
Let cool for 5-10 minutes, then serve the mini blueberry galettes with vanilla ice cream or homemade whipped cream.
While these mini blueberry thyme galettes are delicious warm, the filling will set more as they cool. You can store these mini blueberry galettes in the fridge for 2-3 days but I promise they won't last that long!