Mini Berry Galettes are the ultimate quick summer dessert! These rustic French free-form pies are easier to make than traditional pie, and bursting with juicy berries in a flaky, golden crust.
Over the years of baking and sharing desserts at gatherings, I’ve noticed one thing: fruit desserts always steal the show. They’re the most complimented, the most requested, and the first treats to disappear from the dessert table. I made these easy berry galettes recently and they were so well loved, I’ve already planned a repeat performance for a birthday party this month.
A galette is a rustic French free-form pie. Which means no pie plate, no crimped edges, just flaky pastry folded imperfectly around a sweet filling. The beauty of these mini galettes is how easy they are to make. You can have a taste of summer in all its rustic, tart berry glory in about 25 minutes – start to finish.
Start with Fresh Berries
You’ll need about two cups of your favorite berries. Blueberries and raspberries are what I chose. But blackberries or even diced strawberries will work, too. Toss them with sugar, lemon juice, a little cornstarch for thickening, and a splash of vanilla. It’s a simple filling that lets the fruit’s natural sweetness shine through.
Prep Your Pie Crust
Refrigerated pie crusts make these a breeze. You’ll need one box that contains two dough rounds. But if you’re a purist (like I often am!), feel free to roll out a batch of your favorite homemade double pie crust. My favorite all-butter double crust can be found in my Classic Apple Pie post.
Use a 5-inch pastry ring/cutter, or simply turn a 5″ bowl upside down and cut around it with a small paring knife, to create perfect rounds. Re-roll the scraps as needed so you end up with 6 circles, ready for filling.
Top the Crust with Berries
Spoon the berry mixture right into the center of each dough round. The filling will look generous, and that’s exactly what gives these galettes their juicy, rustic charm.
Pleat or Fold the Crust
Apply egg wash around the inside edge of the crust around the berries. This acts as an adhesive to hold the crust together. (See video for technique.) There’s no need to fuss over perfection here. Gently pleat the dough around the berries, or simply fold it inward to create a rustic edge. Both techniques make a pretty pie.
Sprinkle the Galettes with Coarse Sugar
Once shaped, brush the crust with egg wash and sprinkle with coarse sugar like demerara. It gives the galettes that irresistible bakery-style golden crunch.
Bake the Mini Galettes
Pop them into a hot oven at 425°F and bake until golden brown and bubbling, bout 15 minutes. Berry juices will 100% leak onto the pan; this is normal and expected. It’s all part of their rustic appeal.
If you ask me, mini berry galettes are a dream dessert for summer gatherings. Their individual size makes them perfect for parties. And there’s no slicing required! Their rustic beauty means they look pretty on a dessert table, yet they’re easy enough to whip up on a lazy afternoon. Serve them warm with ice cream at a backyard barbecue, or at room temperature for a bridal shower or tea party.
There’s just no beating the combination of fruit and pastry. Unless you add cheese to the mix, but that’s a different blog post altogether (one that’s definitely coming soon!).
Related recipe: Triple Berry Scones
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).
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baking sheet
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parchment paper
- 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
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Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
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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.
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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.
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Repeat this rolling and cutting process with the second round of dough so that you have six 5-inch round pie crusts.
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Divide the berry mixture between the crusts.
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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.
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Coat the outside of each galette with the egg wash. Sprinkle with demerara sugar.
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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!
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Allow the pies to cool on the pans for 5 minutes, then remove to a serving tray.
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Serve warm or at room temperature. These are wonderful served with whipped cream or vanilla ice cream.
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Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
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.
