Using a simple fruit filling and homemade flaky pie crust, you can create adorable mini fruit galettes. These small free-form pies are easy to assemble, perfectly portioned, and can be made with a variety of delicious fillings. The recipe is easy to halve if needed and they’re fun to serve as an alternative to larger pies and galettes!
Complete with a flaky golden brown pie crust, juicy berry filling, and crunchy coarse sugar on top (optional but so good!!), these mini fruit galettes are a treat any time of year. But I especially love them as the weather heats up and we can take advantage of the season’s freshest flavors.
Galettes are free-form pies. I like to call them “lazy pies” because there’s no complicated shaping involved. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business. (I know that’s appreciated. Galettes are easy!) I usually stick to full size galettes—like my Blueberry Peach Frangipane Galette, Lemony Blueberry Galette, Strawberry Peach Galette, or Apple Galette—but smaller tarts have their benefits. I know you’ll happily agree!
Why Make Mini Fruit Galettes?
- Easier than a full pie or galette
- No complicated shaping
- Fun dessert to make
- Customizable fruit fillings
- Quicker than a full pie or galette
- Recipe is easy to halve
One reader, CeeCee, commented: “It was my first time making pie dough, so I wanted to bake a dessert that was relatively easy. Making a whole pie seemed too intimidating so I decided on mini fruit galettes! The crust was perfectly buttery and flaky and the fruit filling was superb. I only wish I had a little vanilla ice cream to go with it! ★★★★★“
Mini Fruit Galettes Recipe Ingredients
A quick overview of the ingredients you need:
- Pie Crust: Don’t skimp on flavor and texture—make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. You need flour, salt, butter, shortening, and water. Unlike a full size galette where you only use 1 pie crust (half of the recipe since it yields 2 crusts), you use both crusts here. Very convenient! You could also use my all butter pie crust or the buttermilk cornmeal crust I use for my mixed berry galette. (Double it so you have 2 crusts.) If you can’t make your own, store-bought pie crust works in a pinch.
- Fruit: I recommend using berries or at least some berries in the fruit filling. Fresh fruit is best, though you can use frozen in a pinch. See my recipe note as well as the alternate fruit fillings listed below.
- Cornstarch: Cornstarch helps thicken the filling.
- Granulated Sugar: A little sugar sweetens the filling.
- Lemon Juice or Vanilla Extract: Use either!
- Milk (for brushing): For golden crusts, brush them with a little milk before baking.
Overview: How to Make Mini Fruit Galettes
- Make pie dough: Pie dough needs to chill for 2 hours before it’s useable, so I always recommend making it the night before.
- Make the filling: I like to mix the filling ingredients together before I start shaping the crusts. That way it’s ready and the shaped dough isn’t just sitting there—remember, pie dough loves being cold. Chill the filling in the refrigerator as you work on the dough.
- Roll out pie dough & cut into small circles: Use a 5.5- to 6-inch round cookie cutter. This is a pretty big and unusual size, so if you don’t have one, use the the same size rim of a mixing bowl instead. That’s what I do! Or use a ruler and cut circles with a sharp knife. Re-roll the dough scraps until all the pie dough is used. You’ll have about 5 from each crust (10 total). Work quickly because the dough becomes delicate the longer it sits at room temperature. Arrange rounds on lined baking sheets.
- Fill & assemble: Spoon about 1/4 cup of filling into the center of each dough round. Gently and tightly fold the edges up over the filling, leaving the very center exposed. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
- Chill: The most important step in this recipe is to chill the assembled galettes before baking. Brush the dough edges with a little milk, top with coarse sugar and/or sliced nuts if desired, then chill in the refrigerator for at least 20 minutes and up to 4 hours. Without chilling, the mini galettes will lose their shape.
- Bake until the crust is browned: These are so much quicker to bake and cool than a full pie or galette.
Some step-by-step photos:
Optional: Before chilling and baking, dress up your galettes! Sprinkle the assembled crusts with coarse sugar. I used Sugar in the Raw. The sugar adds a lovely crunch, but you can skip it if desired. I also sprinkled some of the galettes with sliced almonds. Any nut works, but this is also optional.
Fruit Filling Ideas
Use 2 and 1/2 cups of fruit in the filling. You can pretty much use any fruit. Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot dry as much as you can before using. Here are my favorites:
- Mixed Berries: Use any combination of mixed berries for a total of 2 and 1/2 cups. I used 1 and 1/2 cups strawberries and 1 cup blackberries. I recommend slicing strawberries as I did in these photos so they’re flatter slices and you can layer more into each.
- Single Berry or Dark/Sour Cherries: Use 2 and 1/2 cups of one berry such as strawberries, blackberries, or blueberries. Or use dark or sour cherries. Avoid using all raspberries. Instead, combine them with other berries. They’re particularly juicy on their own.
- Apple, Peach, Pear, Plum (or combination): Use 2 and 1/2 cups of 1/8 – 1/4 inch thick slices. If the slices are particularly long, cut them in half. Feel free to use brown sugar in the filling and/or add a little cinnamon or other spice you enjoy.
- Banana: I’ve tried this! Use 2 and 1/2 cups of sliced banana. No need to mix with cornstarch unless you are using banana and another fruit listed above. Add a dash of cinnamon, the lemon juice (to prevent browning), and use brown sugar instead of granulated sugar.
Serve the mini galettes plain or with ice cream, whipped cream, or even salted caramel drizzled on top. Have fun customizing your own!
See Your Mini Fruit Galettes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
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Mini Fruit Galettes
- Prep Time: 1 hour
- Cook Time: 28 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 10 mini galettes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Using pie dough and a simple fruit filling, you can create mini galettes that are perfectly portioned and fun to serve as an alternative to a full pie or galette. Review the recipe notes below and the helpful video tutorial before beginning.
Ingredients
- Flaky Pie Crust or All Butter Pie Crust dough (either recipe makes enough dough for this)
- 2 and 1/2 cups (about 350-400g) mixed berries or other fruit (see note)
- 1 Tablespoon (8g) cornstarch
- 2 Tablespoons (25g) granulated sugar
- 1 teaspoon lemon juice or vanilla extract
- 2 Tablespoons (30ml) whole milk, for brushing*
- optional for topping: coarse sugar and/or chopped/sliced nuts
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)
- Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7.
- Prep the filling: Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.
- Shape the crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial below. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that’s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.
- Fill galettes: Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the photos and video tutorial. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
- Brush the edges of the pie dough with milk, which helps guarantee the dough will brown. If desired, sprinkle with coarse sugar and/or sliced almonds/nuts.
- Chill the shaped galettes in the refrigerator, covered or uncovered, for at least 20 minutes and up to 4 hours. The galettes will lose shape if they’re not chilled. You can preheat the oven as they finish up chilling.
- Preheat oven to 375°F (191°C).
- Bake chilled galettes for 25-28 minutes or until the edges are lightly browned.
- Remove from the oven and cool for at least 5 minutes before enjoying. You can enjoy warm or at room temperature. Serve plain or with ice cream or whipped cream.
- Cover leftover mini galettes and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pie dough, whichever you use, can be made ahead of time and chilled in the refrigerator for up to 5 days or frozen for up to 3 months, too. Allow to thaw overnight in the refrigerator before rolling out and filling. You can assemble the mini galettes in steps 5 and 6, then chill in the refrigerator in step 7 for up to 4 hours. I don’t recommend longer than this because the crust could become soggy. Baked and cooled galettes can be frozen for up to 3 months. Thaw in the refrigerator then bring to room temperature, if desired, before enjoying.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Rolling Pin | Pastry Brush
- Fruit: You can pretty much use any fruit here. Rinse, peel, slice/chop, and pat dry as necessary. Make sure the fruit is in thin slices (apples, peaches, pears, plums) about 1/8 or 1/4 inch thick or bite-size pieces. I suggest using berries or at least some berries in the filling. I used 1 and 1/2 cups strawberries and 1 cup blackberries. I recommend slicing strawberries as I did in these photos so they’re flatter slices and you can layer more into each. See my blog post above for different fruit filling ideas. Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot dry as much as you can before using in the filling.
- Lemon Juice or Vanilla Extract: You can use either. Think about which will pair best with the fruits you’re using. I like using lemon juice with berries.
- Milk: I recommend whole milk for brushing on the crusts, but you can use lower fat, nonfat, buttermilk, half-and-half, or even heavy cream (which will be very thick, thin with a bit of water). You can also use nondairy milk.
- Half Batch: For about 5 mini fruit galettes, use 1 pie dough disc and save the other for another time. (See pie dough recipes linked above for freezing instructions.) Halve each of the filling ingredients. All assembly, chilling, and baking instructions remain the same.
- Chilling the Baking Pans in the Refrigerator: If you’re nervous to chill the baking sheets in the refrigerator then bake them (which can cause warping), you have two other options. You can simply assemble the galettes on parchment paper or silicone baking mats, lift the parchment/baking mat as a whole and place on another baking sheet or directly onto a shelf in the refrigerator. After chilling, carefully lift up and place the entire parchment/baking mat onto the baking sheets for baking. Or you can use a thin spatula and very carefully transfer the assembled unbaked galettes to a large plate to chill.
Reader Comments and Reviews
These turned out so great, my family loved them! Thanks for the recipe Sally!
My house smelled amazing while this was baking. Lovely spring dessert that I shared with friends. Used frozen berry mix. Measured exactly but found I needed closer to 3 1/2 c of frozen fruit to account for the thawed juices. I also followed the brilliant idea from another commenter who split the pie dough and rolled out individually instead of using a cookie cutter. I thought that worked out great. Finished with a pistachio powdered sugar mix from another recipe. Loving making all the monthly baking challenges this year.
So easy to make! First, I love your pictures dough recipe. Absolutely perfect every time. Love how these are individual. I probably got a little of the juice in the filling because it leaked out just a bit, but everything turned out just right. Thanks Sally!
Hi Sally, thank you so much for this recipe! I’ve made fruit galettes before, and I love the mini ones- they’re so cute!! I used strawberries, raspberries, and blackberries for the mini galettes. The flavor reminds me of mini fruit wraps we used to make all the time when I was younger 🙂 Next time I want to make them again, but use your cornmeal crust and add peaches and blueberries as filling! Happy Mother’s Day!
I’m being frugal and used frozen blueberries and fresh rhubarb and they turned out wonderful and were eaten immediately by my family. My ‘adopted’ mother raved over the crust. Thanks for sharing the recipes.
This was such an easy recipe to follow! I used the All Butter Pie Crust which was delicious and I filled it with raspberries and strawberries with cream! Best gift to my mom for Mother’s Day in lockdown. Can’t wait to try it with different fillings next!
Thanks for another amazing recipe Sally! Mine turned out delicious, although I had a small problem and I wonder if you could help? 2 out of the 10 galettes did not hold their shape in the oven, the sides opened up and the pie crust turned into a flat disc. I followed your recipe exactly (with your butter/shortening pie crust) and chilled for 1.5 hours. What do you think could be the problem? Not pinching hard enough? Thanks so much!
Hi Regina! So glad you tried and enjoyed these mini galettes. Two may have lost their shape from not pinching hard enough or cinching closed tight enough. Regardless, that’s an easy fix for next time. It was great you chilled them before baking– a must!
My family and I loved these! This was my first time making homemade pie crust, and it turned out perfectly. I made strawberry galettes and caramel apple galettes. Also, my first successful time making caramel! All around delicious!!
Made half the recipe for our small family. Used a mix of berries. Rave reviews all around!
These came out so well! It was my first time making pie crust completely on my own and it came out just right! I only got 8 galettes but I didn’t measure my circles – just used a medium bowl. The sparkling sugar on top added some extra sparkle! I used strawberries for the filling! Yum!
Hi Sally, I made these last night, I liked how your crust is versatile – I used one disc for your Mini Quiches and saved the other for these Galettes – brushed with a little Apricot Jam and filled with Blueberries and Raspberries! So scrumtious! Next time I’ll try Peaches or Nectarines. Thanks for your helpful notes!
I enjoyed using my fresh strawberries for this dessert!
Super easy and fun to make with the kids.
These are so good! I have never made pie dough until today. I was very nervous at first, but I was successful! I used a strawberry and blueberry filling, and they taste so good. I can’t wait to try these again with different fillings.
Love this recipe! Easy and quick to make in nice single portions! Used whatever fruit we could find and it turned out great! Brushed the crust with egg yolk to help it brown a little more.
I did half raspberries and half strawberries, it was a tad on the tart side without ice cream. Super easy and fun to make though!
So fun to make!! Clear, easy instructions! Think I could have left them in longer. I used half and half and they didn’t brown much even after 30 minutes. Would milk have made the difference?
Having them for Mother’s Day with some ice cream!! Thank you Sally for another GREAT recipe!
At first I was a little intimidated to make my own pie crust – but Sally broke everything down and made it super simple. I made my pie crust the night before, as suggested – and man, oh man was it flaky! I chose a mixed berry filling and served with ice cream. Delicious, great results, and an easy to follow recipe. Thanks, as always Sally!
Not as time consuming as it seems, given that a lot of it is chilling time. Did Sally’s mixed berry example and salted caramel apple – both are delicious! You definitely want to make sure you seal the crust well when you fold the edges over or else some of your juice (or caramel) will leak out, but I only had a small amount come out (and the silicone mats made clean up easy). Will definitely try again over the summer with different fruits!
These turned out great! The pie crust is excellent. We were wanting them to be a little bit sweeter, but didn’t have coarse sugar to sprinkle on top. I think some sprinkled sugar, ice cream or whipped cream will do the trick!
These galettes were fun to make and turned out perfectly! I had one pie crust already in the freezer, so I made a half batch. My cookie cutter, or big plastic cup, was about 4-4.5 inches, so my batch made 6 instead of the expected 5. I used one cup strawberries and 1/4 cup blueberries for the filling. The galettes held their structure well and were golden brown on the bottom with no leakage. I did not have dairy milk so brushed on almond milk, and I found that it was not as effective in helping them color. First baking challenge was a success!
First time trying all butter pie pastry. I did this with my 14 year old, I think we ended up adding too much water, so the crust was a little to flexible and did not got golden brown on the top, the flavor was nice though and everybody enjoyed it…will try again!
These were delicious! I did mine exactly as Sally did, and they turned out perfect. They’re basically mini pies, and who doesn’t love pie crust?! They taste great with ice cream.
Yummmm!! I went with the all butter crust and used frozen mixed berries, turned out great!! I can’t wait until Fall to make an Apple version!
The recipe turned out great! Since the only fruit I have right now is Granny Smith apples, that is what I used, but next time I’ll definitely use something less tart. I diced them and used vanilla, cinnamon, and nutmeg in the filling. I drizzled the finished product with some maple icing. Looking back I basically just made mini apple pie XD
So fun. I made the cornmeal buttermilk crust for a change of pace. Delicious.
My first baking challenge! I love this recipe, and I love the all variations. They also can be made hours ahead of time, making it very convenient to have a warm dessert after dinner. Also, I made my very first pie crust, butter and shortening PLUS vodka, and it turned out perfectly.
Delicious
In all my years of baking, I’ve always been terrified of making my own pie dough. That has now become a thing of the past with your delicious a Flaky Pie Crust recipe.
I used all strawberries in this recipe and it came out perfect. Lightly browned edges and a sweet center. Thank you for this challenge!
So delicious! They are company-worthy yet simple and versatile. This recipe is a keeper! Thanks, Sally! Happy Maternity leave! Praying for a healthy baby – and a good sleeper.
Hi Sally! Today I made half bach of mixed berries galettes for my family… they have been devoured in no time…next time I’ll make the whole quantity!
Thank you for your amazing recipes
Veronica from Italy