These Mini Berry Galettes are an ideal summer dessert: sweet, fresh berries baked in a flaky, sugar-dusted crust. They have all the charm of pie but are simpler to make and great for baking with kids.
If you love a pretty, summery dessert that looks impressive but is easy to prepare, these mini galettes are the answer. They’re bite-sized, portable, and simple enough to customize with different fruits.
Why You’ll Love This Berry Galette Recipe
- Effortless. These mini galettes come together quickly, using a simple berry filling and refrigerated pie crust for a beautiful result with minimal fuss.
- Kid-friendly. Kids enjoy both making and eating these little pies—folding the crust and filling the centers is fun and easy.
- Individual portions. Each galette is a complete freeform pie for one, so everyone gets plenty of crust and a perfectly proportioned serving.
Recipe Ingredients
- Mixed berries: I used strawberries and blackberries, but blueberries, raspberries, or a mix work well.
- Sugar
- Cornstarch
- Lemon juice
- Refrigerated pie crusts: Two crusts, thawed and at room temperature.
- Flour (for dusting)
- Milk (for brushing, optional)
- Turbinado sugar (optional, for sprinkling)
- Vanilla ice cream (for serving, optional)
How to Make Mini Berry Galettes
- Prep: Preheat the oven to 375˚F and line two baking sheets with parchment paper.
- Make the filling: In a bowl combine the berries, sugar, cornstarch, and lemon juice. Stir to coat and chill in the fridge until ready to use.
- Cut the crusts: Lightly flour your work surface and unroll a pie crust. Use the rim of a cereal bowl or a 5.5–6-inch round cutter to cut four circles. Repeat with the second crust and transfer the rounds to the prepared baking sheets.
- Assemble: Place an even amount of the chilled berry filling in the center of each dough round. Fold the edges of the dough up and over the berries, overlapping as needed. Seal any cracks so juices don’t leak while baking.
- Finish: Brush the crusts with a little milk, if desired, and sprinkle with turbinado sugar for extra crunch.
- Chill: Refrigerate the assembled galettes for 15 minutes (or up to 5 hours) to help the crust hold its shape.
- Bake: Bake for about 25 minutes, until the crust is lightly browned and the fruit is bubbling.
- Serve: Allow the galettes to cool briefly, then top with vanilla ice cream or whipped cream and serve warm.
Tips for the Best Berry Galettes
- Try different fruits. This method works with any seasonal fruit or frozen fruit—peaches, cherries, or apples are great alternatives.
- Sugar swap. If you don’t have turbinado sugar, regular coarse sugar works fine for sprinkling.
- Don’t over-roll. Keep the dough slightly thicker to avoid a soggy bottom.
- Control moisture. Avoid adding excess liquid to the filling, since berries release juice while baking.
How To Serve Mini Berry Galettes
Serve the galettes once they’ve cooled slightly—the ice cream melts beautifully over warm fruit, but waiting a few minutes helps them hold together. Top with a scoop of vanilla ice cream, a dollop of whipped cream, a sprinkle of cinnamon, or chopped nuts for texture.
How to Store Homemade Galettes
- Store galettes at room temperature, covered or in an airtight container, for up to 2 days. Avoid refrigerating unless you plan to keep them longer, as refrigeration can soften the crust.
Frequently Asked Questions
A galette is a French free-form pastry: a round, flat crust folded over a fruit or savory filling. It’s essentially a rustic, easier version of a pie with minimal shaping required.
You can prepare them earlier in the day and bake later, but for best texture serve within a day. The crust can become soggy if stored too long before serving.
Strawberries, blueberries, raspberries, and blackberries all work well. Use a mix for varied flavor and texture; stone fruits also make a lovely alternative.
More Easy Summer Desserts
- Strawberry Pavlova Nests
- Mango Strawberry Frozen Yogurt
- Cherry Kuchen Bars
Mini Berry Galettes
Ingredients
- 3 cups mixed berries (sliced strawberries and blackberries suggested)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 refrigerated pie crusts (thawed)
- Flour for dusting
- Milk, for brushing (optional)
- Turbinado sugar, for sprinkling (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 375˚F and line two baking sheets with parchment paper.
- Combine berries, sugar, cornstarch, and lemon juice; stir and chill until ready to use.
- Lightly dust work surface with flour and roll out a pie crust. Cut four 5.5–6 inch circles; repeat with second crust.
- Transfer rounds to baking sheets and divide the berry filling among them.
- Fold the dough edges up over the berries, overlapping to seal and prevent leaks.
- Brush with milk and sprinkle with turbinado sugar if desired. Chill 15 minutes (or up to 5 hours).
- Bake about 25 minutes until golden and bubbling. Cool briefly, top with ice cream, and serve.
Nutrition
Carbohydrates: 32 g |
Protein: 3 g |
Fat: 11 g |
Fiber: 3 g |
Sugar: 8 g
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation.