Mini Berry Galettes
These mini berry galettes are a simple and irresistible summer dessert. Juicy fresh berries are wrapped in flaky, golden pastry - no pie plate needed! The recipe uses refrigerated pie crusts for convenience, but feel free to swap in your favorite homemade crust (see recipe notes).
Equipment
- baking sheet
- parchment paper
Ingredients
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/4 cup sugar granulated or cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 package refrigerated ready-made pie crusts 14.1 oz. box, contains 2 crusts
- 1 whole egg
- 1 tablespoon water
- 1/4 cup demerara sugar or other coarse sugar
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl toss the berries with the sugar, cornstarch and lemon juice. Stir in the vanilla extract. Set aside while you prepare the pie crusts.
- Unroll the crusts on a lightly floured surface or on a sheet of parchment paper. From one crust, cut out two 5-inch rounds using a pastry ring or a 5-inch bowl turned upside-down; cut around it using a small paring knife. Re-roll scraps and cut a third 5-inch round.
- Repeat this rolling and cutting process with the second round of dough so that you have six 5-inch round pie crusts.
- Divide the berry mixture between the crusts.
- Mix the egg and water together in a small cup. Using a pastry brush, coat the outer edges of the pie crust with egg wash. Gently pleat the edges of the pie crust, or simply fold them in onto the berry filling.
- Coat the outside of each galette with the egg wash. Sprinkle with demerara sugar.
- Bake the galettes for 15 minutes, or until golden and the centers are bubbling. The juices will leak from the crusts a little during baking – this is normal!
- Allow the pies to cool on the pans for 5 minutes, then remove to a serving tray.
- Serve warm or at room temperature. These are wonderful served with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
Notes
Homemade Crust: If you’re a baking purist, or just prefer a homemade pie crust, use your favorite double pie crust recipe in place of store bought. You can find my favorite double pie crust right here, used in my classic apple pie recipe.
Berries: Use 2 cups total of any berry you like. Strawberries can be diced and used in this recipe.
Freezer-Friendly: Baked galettes can be frozen for up to 2 months. Thaw at room temperature and reheat gently before serving.
Tried this recipe?Let us know how it was!