Mini Fruit Galettes

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!

mini fruit 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, Strawberry Peach Galette, or Salted Caramel 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 to make
  • customizable fruit fillings
  • quicker than a full pie or galette
  • recipe is easy to halve

mini berry galette

Mini Fruit Galettes Video Tutorial

By the way, I have a new YouTube channel! We’re transferring everything over to this new channel and updating it daily, so make sure you subscribe. 🙂

Mini Fruit Galettes Recipe Ingredients

A quick overview of the ingredients you need:

  1. 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.
  2. 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.
  3. Cornstarch: Cornstarch helps thicken the filling.
  4. Granulated Sugar: A little sugar sweetens the filling.
  5. Lemon Juice or Vanilla Extract: Use either!
  6. Milk (for brushing): For golden crusts, brush them with a little milk before baking.

strawberry blackberry filling and pie dough

Overview: How to Make Mini Fruit Galettes

  1. Make pie dough: Pie dough needs to chill for 2 hours before it’s useable, so I always recommend making it the night before.
  2. 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.
  3. Roll out pie dough & cut into small circles: Use a 5.5 – 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.
  4. 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.
  5. 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.
  6. 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:

cutting pie dough into circles

mini berry galettes before baking

mini fruit galettes before baking

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.

mini fruit galettes

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

mini strawberry blackberry galette

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mini fruit galettes

Mini Fruit Galettes

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 28 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 10 mini galettes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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 above before beginning.


  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. 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 above. 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.
  5. 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 above. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
  6. 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.
  7. 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.
  8. Preheat oven to 375°F (191°C).
  9. Bake chilled galettes for 25-28 minutes or until the edges are lightly browned.
  10. 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.
  11. Cover leftover mini galettes and store in the refrigerator for up to 5 days.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: mini pies, pie, galettes, fruit tart, strawberries



  1. Great recipe! The galettes look beautiful! I hope to try them out soon.

    I’m thinking of chilling the pie crust already devided into 10 pieces and roll each piece individually into a 6 inch round afterwards. I’m looking to avoid re-rolling scraps during cutting out the mini galette rounds because in my experience re-rolled pie dough gets more difficult to work with and can turn out a little tough after baking. What do you think?

    1. Hi Sina, you can definitely try that. The crusts will be thinner and more delicate since you can’t neatly roll a perfect circle without having some excess around the edges.

      1. Thank you, Sally 🙂
        I actually made them yesterday and they turned out so great!
        In the end, I chilled the pie crust as a log (about 10 inches long) and cut it into 10 slices after chilling which I then rolled out into 6-inch rounds. Worked wonderfully!
        I only had frozen berries which I don’t really recommend using, it was a somewhat messy situation because of all the juices… Delicious nonetheless 😉

  2. So excited to try this! It’s my first monthly baking challenge and I’m sad I just now found out about it – I could’ve been doing this every month of Shelter in Place! I’m going to make these and drop them off at my families’ homes for Mother’s Day – what a perfect treat! I was curious, I have an opened bottle of peach slices in my fridge, would they be ok to use if I dry them off with some paper towels first?

    1. Hi Rachael, you can definitely try those jarred peaches. Blot them as dry as you can first. Let me know how it goes!

  3. From a portion perspective, does the two All Butter Pie Crust equate to what’s in the recipe, or do we need to double the recipe (e.g., using 315 g AP flour or double that)?

    1. Hi Adrianne! Both crust recipes yield two crusts for 9 inch pies and are plenty for about 10 of these mini galettes.

  4. Hi Sally these are incredible the crunchy yummy crust pairs perfectly with the sweet fruit and it’s just a delicious bite! I just finished making them and helped my self to one but ended up eating more then I was supposed too. (oops) These where amazing, thanks for a great recipe!

  5. I halved the recipe and made the galettes with apples and your salted caramel sauce. I made fresh pie crust since I just finished my extra pie crusts that I had frozen. It is still the best and only pie crust I’ve bothered making, a very good flavor and so flakey. My husband enjoyed this special Friday night dessert, thank you!

  6. These were amazing! I used your apple caramel galette filling! They were so easy and such a perfect size. It totally didn’t stop me from eating two though!

  7. These are lovely. Thank you Sally once again for the video, photos, and step by step instructions.

  8. Made tonight with strawberry-rhubarb filling-added a couple more TBS of sugar since rhubarb is so tart. Delicious!

  9. 10 out of 5, Sally! So easy to make – used your all butter pie crust and filled half with berries and half with apple and your homemade caramel sauce and whipped cream – they were “magic” (comment from a family member chewing slowly with their eyes closed 😉 ). They were gone in minutes – another amazing recipe, thank you Sally!

  10. I love how this recipe is so delicious, elegant in its simplicity and verstalie.
    Sally’s pie crust is so flaky and tender too a perfect match!

  11. Jess Vallance says:

    I cannot wait to post these on my Instagram e soon. This was the easiest most fun recipe which yielded such pretty little desserts–definitely photo worthy as much as they are tasty! Thank you, Sally!

  12. Stephanie Theisen says:

    These look amazing! Can’t wait to attempt them. Always so jealous of the beautiful presentation!

  13. I made half the recipe with fresh berries, they tasted awesome. I’ll be making again very soon.

    Would preserves work as the filling? I have local partridgeberry jam I’d like to use.

    1. Hi Terrilyn! I haven’t tested it, but I can’t see why not. Make sure the shaped galettes (with jam filling inside) are EXTRA cold before going in the oven.

  14. I used raspberries, blackberries and blueberries and the combo was perfect. My whole family loved them! They are the perfect size and delicious right out of the oven 🙂

  15. Love this recipe! I used strawberries, blackberries and blueberries. Very fun to make and the mini size makes these galettes so cute and the perfect tea time snack!

  16. Leslie McDonough says:

    Tried these little beauties over the weekend and they were delicious and so easy! They were also gobbled up quickly by the family, so that says it all! This recipe was perfect timing as I had some strawberries to use. I really enjoy all your recipes, but especially love these and will be making again. Served with whipped cream and rainbow sprinkles! Thank you Sally!

  17. Melissa P says:

    Mini fruit galette are delicious. I used Sally’s Flakey Pie Crust and it did not disappoint. I usually use the All Butter Crust, which us just delicious too, when making pie. Either are perfect for this. For filling, I used fresh strawberries and blueberries. I can see how versatile this will be and can see using summer peaches or fall pears in the future. Thanks Sally. Happy Baking everyone.

  18. Christina P. says:

    I made these mini galettes this weekend – and they were a hit! I used strawberries and blueberries for the filling with your salted caramel sauce. YUM! My family loved them. I’ve always been intimidated by homemade pie crusts, but your recipe was so easy to follow with perfect flaky results. I’m not usually one to write reviews, but these were just THAT good. Thanks Sally for another great recipe!!

  19. Made this yesterday and the instructions are so easy to follow! My favorite part was your delicious pie crust!!!!

  20. Hi Sally-
    This question is not about the galettes (although they look amazing). I wanted to know about your USA pan 9 x 13. I want to buy one, because the sides are nice and straight,
    no rounded corners like a glass pan, but some of the amazon reviews are negative, like
    the folded corners are hard to clean, and water getting under the folded rim, etc. Do you
    experience those problems? Just wanted to hear from you before I decide to buy it.

    1. Hi Barb, I love my USA Pan Bakeware Quarter Sheet Pan (It’s #2 in my list of Baking Pans to Stock your Kitchen). I have never had any issues with it but for things like brownies I always line the pan with parchment paper so nothing has ever stuck in the corners.

  21. Kelly Konakis says:

    So delicious! Don’t let all the steps deter you! The steps are clear and simple to follow. 🙂 We used mixed berries and we will definitely be keeping this one! Can’t wait to try other fruit combos!

  22. Kelly Konakis says:

    So delicious! Don’t let all the steps deter you! The steps are clear and simple to follow. We used mixed berries and we will definitely be keeping this one! Can’t wait to try other fruit combos!

  23. Made this with blackberries and it’s a keeper! It even pleased the picky eater. Next is with apples..yum!

  24. I have a 4 inch round cookie cutter, is that too small for this recipe?

    1. They would be very tiny – almost bite size! You can simply use a 6 inch bowl as a guide if you don’t have that size cookie cutter.

  25. Staci Conrad says:

    Amazing recipe! I haven’t done a pie crust in ages and honestly I was a little afraid to give it a try. Your all butter crust was so easy and so delicious! I am going to make it again tomorrow! I used just strawberries in my filling and it was the perfect amount of sweetness. I brought them to work and they didn’t last long!

  26. Hi Sally……(brunette) Sally here:) I made your Mini Fruit Galettes today for the May Baking Challenge. My first challenge attempt! I used fresh strawberries for the filling, and I also topped some of them with your strawberry buttercream frosting.
    D-E-L-I-C-I-O-U-S!!! The dried strawberries in your frosting for flavor boost -ingenious!

  27. Amy Dougherty says:

    There were such fun to make! Very flexible. Next we will try a savory filling!

  28. I made them over the weekend. They were so good!! I used raspberries, blueberries, and strawberries. My family enjoyed them and ate them all! Thank you so much Sally!!

  29. Hannah Bonham says:

    I was nervous when I saw this challenge, but as usual, Sally made every step clear and simple to follow. The galettes turned out wonderful and I can’t wait to make them again with new fruit combinations! Thank you, Sally for making baking at home fun, challenging and attainable!

  30. These are delicious! I made it using the all butter pie crust recipe (no Crisco to be found in the store), and they turned out very well. Easy to follow instructions, even for a first time pie crust maker. 🙂

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