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
Sorry for bombing you with so many reviews, but I love to say a positive word when things work out well. We made this yesterday and it was so well liked by everyone. My daughter, who is not a huge fan of sugar, asked for a second serving! She absolutely crust (your butter crust recipe). I love the fact that you have videos that are short but descriptive. Can’t wait to try out your other galettes and trifle recipes. Thanks Sally!
Thank you so much for your positive reviews, Reir! We’re so happy these galettes were a hit.
I am making this at the moment, but I don’t have milk for brushing the edges. Would water work, or do you need to use milk?
Hi Liat! You could 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. If none of those are available you could try an egg wash instead (crust will turn a deep brown when baking), but we don’t suggest using water. Let us know how they go!
Hi, awesome, thank you. The egg wash is what I meant, but I just messed up the wording! Thank you again.
Made these last week and they were awesome! I made strawberry & blackberry ones, they were a hit with the family. Only thing I did differently, besides using my own pie crust recipe, was instead of rolling out and trying to find something that was 5 1/2″-6″ in diameter, I cut my dough into 5 sections and used my tortilla press! Sooooo much easier. Didn’t have to handle my dough except to roll it in a ball for the press. Thanks for a great recipe!
That sounds like such a good idea! I was thinking of buying a tortilla press…can you recommend one that you like (esp if it works for these)? 🙂
Can a fully baked galette be refrigerated for 6 days before serving? Or should it be frozen? Should it be served at room temperature or warmed first?
Thanks,
Mary Ann
For that amount of time, I would freeze it. Thaw at room temperature and serve or reheat in a 300°F (149°C) oven until warm.
Sally, I LOVE all the recipes I’ve made so far. These mini Galette’s are amazing. I just substituted and used the buttermilk crust as you suggested because I’ve made several pies and thought it would be good to try something new. The crust was amazing! For whatever reasons I had to add about an extra tablespoon of buttermilk (maybe my flour measurements were off slightly).
I have always baked cakes and cupcakes and some cookies but steered away from more difficult things like pastries, pies, bread (any kind of dough I guess). But I’m so thrilled that I found you! I CAN MAKE THESE THINGS NOW. I could not have done it without your videos though because that really helps to follow along with the written directions and the visual helps to understand the process. And YOU make it very easy to follow along. You explain things well and are calm which makes me calm and not stressed , LOL.
So far I have made your pizza for beginners, artisan bread, 3 pies (apple, peach/ginger & blueberry), and the berry galettes. I’ve totally impressed my husband (and myself) and have shared these desserts with neighbors and friends and they loved all of them! Of course I’ve put on a few pounds because I’m home baking due to COVID, but who cares … it’s so worth it! It has helped bring some pleasure to being home with not much to do.
I am going to make this galettes but had to freeze the fresh raspberries & blackberries as they were bought a couple weeks ago. I have defrosted them but see that they are very watery and mushy. Can I still use them (if I try to drain them) or will the gallette dough end up mushy?
Hi Loraine, 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.
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!
Berries are in season now, so pie makes sense, but I will say that working with pie dough in the summer is quite difficult. It’s tricky trying to keep the dough cold. I had to keep refrigerating, especially for a slow first-timer like me! Turned out perfect nonetheless. I’m so happy I tackled my first pie dough recipe 🙂 Thank you for your guidance!
Hi Sally, what would be the recommended baking temperature and time for 5 galettes?
I made these a few weeks ago. They were good. I plan to make some more, trying some of the alternative fillings and some homemade whipped cream to go with them.
I just made these today. They are delicious. However, some vanilla ice cream will take them to another level. I made 2 different kinds to satisfy my family’s different tastes.
Strawberry/BlackBerry & Blueberry/Peach
2 thumbs up
Thank you so much for the information. I’m super excited to have a new challenge every month. I’m sure that my family will enjoy it too.
Trish
As all your recipes, this turned out delicious! The crust is so flaky. I used strawberries and blueberries. Thank you!
I’ve made this twice now and each batch turned out delicious. However, I think because I am at high altitude, my dough takes in way less water and I have to bake it for so much longer in order to get the right texture.
Hey Sally! If I used the buttermilk cornmeal crust mentioned for the larger fruit galette when making these mini galettes, would you still bake at 375 degrees or switch to the 425 degrees? Any other suggestions when swapping?
Hi Ashley! If using the buttermilk crust, I recommend still following these baking instructions and baking at 375°F (191°C)– or even 400°F (204°C) (for a shorter time).
So delicious and easy to make! I did a combination of blueberries, raspberries, and strawberries. I also smeared on a bit of raspberry jam before adding on the fruit.
My kids and I made these with a variety of berries and cherries. They were so delicious. The crust baked so nicely with the smaller galettes. We will definitely be making these again. Thanks!
This was a fun challenge. My family loved them.
I love this recipe! It’s so delicious and so easy to make!
I had some issues with my pie crust cracking when forming, but I was able to squish it back together. I made the salted caramel apple version. It was my first attempt ever at making caramel, and it was a success! Thank you for your recipes! They never disappoint!
Easy to make! Needs a bit more sugar I think.
I love making galettes, and mini galettes = adorable plus gives such a nice crust to filling ratio! I made two filling variations: all-strawberry, & all-blueberry (the latter was my favorite – YUM). Definitely will be a repeat! I also had fun making some decorative free form shapes (flowers, hearts, etc) with the dough trimmings and placing them on top.
Mini fruit Gallettes are Adorable.
I used all blueberries in my filling.
Great instructions, and these can be easily customized for fruit you have on hand.
These are amazing! I used the cornmeal crust from the large mixed berry galette recipe and used 1 cup strawberries, 1 cup blueberries, and 1/2 cup of blackberries in them with the lemon addition I used buttermilk on the crust as I was out of regular milk. I sprinkled demerara sugar on top. These were perfection.
I love that these are both cute and yummy. Peaches and berries make a delicious filling.
I tried the alternative recipe for lemon bars, but I messed them up. They came out brown! ♀️ Not sure what happened, but I’m sure I made a mistake somewhere,.
My SIL and I have been doing Quarantine baking with all your recipes and we voted the mini galette as one of our top recipes we made!! They were so fresh tasting (I used berries) and the buttery crust was the best!
I made Mini Salted Caramel Apple Galettes with Flaky Pie Crust that I folded five times to create puff pastry. We were running low on ice cream so I made whipped cream. Truly delicious dessert to make when apples are no longer crisp enough to eat on their own.
I LOVED this recipe! With 25 pounds of strawberries picked from the fields, I’ve been making a bunch of strawberry recipes and these galettes were a highlight. I made a half batch with the all butter crust and they were not only easy, but so fun to put together. Such a cute way to have personal sized desserts on a summery day.
Easy and tasty! I made strawberry basil filling.
Love this recipe. Your pie dough is my go-to – I put it together in a food processor. We tried the berry and a couple with bananas. Delicious! Thanks for another winner. Can’t wait for June!