1. Can I make Berry Mini Galettes ahead of time?

Yes! You can prepare the pie crust and berry filling up to two days in advance. Keep the crust refrigerated and the filling in an airtight container until ready to assemble. You can also freeze unbaked galettes and bake them straight from frozen, adding a few extra minutes to the baking time.

2. Can I use frozen berries for this recipe?

Absolutely. Frozen berries work well when fresh ones aren’t in season. Just thaw them slightly and drain off excess liquid before mixing with sugar and flour. This prevents the filling from becoming watery during baking.

3. How can I make my galette crust extra flaky?

The secret to a flaky crust is keeping everything cold. Use chilled butter, cold water, and don’t overwork the dough. Let the assembled galettes rest in the refrigerator for 15–20 minutes before baking to firm up the butter, which creates those perfect, crisp layers in the oven.

Berry Mini Galettes: Best Easy Dessert Recipe

Name: Berry Mini Galettes
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: French-American
Ingredients: 1 1/4 cups (156 g) all-purpose flour; 1 tbsp (12 g) granulated sugar; 1/2 tsp kosher salt; 1/2 cup (116 g) salted butter, cold and cut into cubes; 3 tbsp (45 ml) ice-cold water; 1 cup (200 g) fresh blueberries; 1 cup (200 g) fresh strawberries, chopped; 1/4 cup (50 g) granulated sugar; 2 tbsp (16 g) all-purpose flour; 1 tbsp (15 ml) lemon juice; 1 tsp lemon zest; 1 tbsp (15 g) salted butter, divided into 6 cubes; 1 large egg, beaten (for egg wash); 2–3 tbsp (36 g) coarse sugar for sprinkling

Description

These Berry Mini Galettes are rustic, individual-sized fruit pies filled with fresh strawberries and blueberries wrapped in a buttery, flaky crust. Perfect for summer gatherings, they’re easy to make and showcase the natural sweetness of ripe berries with a touch of lemon brightness.

Ingredients

Scale

1 1/4 cups (156 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1/2 tsp kosher salt
1/2 cup (116 g) salted butter, cold and cut into cubes
3 tbsp (45 ml) ice-cold water
1 cup (200 g) fresh blueberries
1 cup (200 g) fresh strawberries, chopped
1/4 cup (50 g) granulated sugar
2 tbsp (16 g) all-purpose flour
1 tbsp (15 ml) lemon juice
1 tsp lemon zest
1 tbsp (15 g) salted butter, divided into 6 cubes
1 large egg, beaten (for egg wash)
2–3 tbsp (36 g) coarse sugar for sprinkling

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Instructions

In a large bowl, whisk together the flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a bowl, combine strawberries, blueberries, sugar, flour, lemon juice, and zest. Gently stir until evenly coated.
Roll dough into a 12-inch circle. Cut out six 4-inch rounds using a cookie cutter or bowl. Chill the rounds for 15–20 minutes.
Brush the edges with egg wash. Spoon fruit filling into the center of each round, leaving a 1/2-inch border. Fold edges over the filling.
Top each galette with a small cube of butter and sprinkle edges with coarse sugar.
Bake for 30 minutes or until the crust is golden brown and filling is bubbling. Cool for 10 minutes before serving.

Notes

Use any seasonal fruits like blackberries, raspberries, or peaches as substitutes.
For a flakier crust, replace half the butter with lard.
Chill the dough thoroughly to prevent spreading during baking.
Serve warm with ice cream or whipped cream for added indulgence.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 2 hours
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 mini galette
Calories: 280
Sugar: 14g
Sodium: 110mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg