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Mini Triple Berry Galettes

Mini Triple Berry Galettes

I made these sweet & delicious mini triple berry galettes for dessert recently and they were a big hit with everyone. I used a store-bought pie crust because I always have one on hand but homemade crust would work great too. I tossed some blueberries, raspberries, and diced strawberries together with some sugar, cornstarch, and lemon juice then made these individual rustic pies. I served these little mini triple berry galettes with powdered sugar sprinkled on top but whipped cream or ice cream would also be excellent toppers.

Mini Triple Berry Galettes

How to Make Mini Triple Berry Galettes

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unroll a pre-made pie crust and place it on a lightly floured surface. Using a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 5 rounds.

Pour the blueberries, raspberries, and strawberries into a bowl and sprinkle the white sugar, cornstarch, and lemon juice on top. Gently stir the fruit until the sugar and cornstarch are evenly covering the berries.

Spoon the berries inside the pie crust starting one inch from the edge. Fold and pinch the edge of the dough over the berries. Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.

Mini Triple Berry Galettes

Bake in the oven for 15-20 minutes, or until golden brown.

Remove the galette from the oven and let cool for 10-15 minutes before serving. Serve with powdered sugar sprinkled on top, if desired. Enjoy.

Mini Triple Berry Galettes

Mini Triple Berry Galettes

Mini Triple Berry Galettes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 5 mini galettes
Author: Pam

Equipment

  • Baking Sheet

Ingredients

  • 1 pre-made pie crust, cut into 5 (4-inch) rounds
  • ½ cup fresh blueberries
  • ¼ cup fresh raspberries
  • ¼ cup fresh strawberries, hulled & diced
  • 2-3 tbsp white sugar, to taste, depending on the sweetness of the berries
  • 1 tbsp cornstarch
  • Juice from 1/4 a lemon
  • 1 egg, well beaten
  • Turbinado sugar
  • Powdered sugar, for serving, if desired

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
  • Unroll a pre-made pie crust and place it on a lightly floured surface. Using a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 5 rounds.
  • Pour the blueberries, raspberries, and strawberries into a bowl and sprinkle the white sugar, corn starch, and lemon juice on top. Gently stir the fruit until the sugar and cornstarch are evenly covering the berries.
  • Pour the berries inside the pie crust starting one inch from the edge. Fold and pinch the edge of the dough over the berries.
  • Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
  • Bake in the oven for 15-20 minutes, or until golden brown.
  • Remove the galette from the oven and let cool for 10-15 minutes before serving.
  • Serve with powdered sugar sprinkled on top, if desired. Enjoy.
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