Mini Berry Galettes
These Mini Berry Galettes are the perfect summer dessert. The sweet fresh berries are baked in a flaky pie crust that’s been dusted with sugar. They’re like pie but easier and fun to make with kids!
Servings: 8
Ingredients
- 3 cups mixed berries I used sliced strawberries and blackberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 refrigerated pie crusts I use Pillsbury’s, thawed and at room-temperature
- flour for dusting
- milk for brushing pie crusts, optional
- Turbinado sugar for sprinkling over pie crusts, optional (IF using Turbinado sugar, make sure to brush the pie crusts with milk, first)
- Vanilla ice cream for serving, optional
Instructions
- Preheat oven to 375˚F.
- Line 2 baking sheets with parchment paper and set aside.
- Combine berries, sugar, cornstarch, and lemon juice in a mixing bowl; stir to combine and place in the fridge until ready to use.
- Lightly dust work area with flour and slightly roll out one of the pie crusts.
- Using the rim of a cereal bowl or a 5.5 to 6-inch round cookie cutter, cut out 4 circles from the rolled out pie crust.
- Repeat with the other pie crust.
- Transfer mini pie crusts to previously prepared baking sheets.
- Divide previously prepared berry filling evenly among the pies, placing the berries in the center of the dough.
- Fold the pie crust edges over the berries, overlapping the crust as you go. Make sure there aren’t any cracks or openings in the crusts or the fruit juices will seep out during baking.
- Brush tops of pies with a bit of milk and sprinkle with turbinado sugar.
- Chill pies in the fridge for 15 minutes, and up to 5 hours.
- Bake for 25 minutes, or until lightly browned and berries are bubbling.
- Remove from oven and cool for 5 minutes.
- Top with vanilla ice cream and serve.
Nutrition
Calories: 239kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 175mg | Potassium: 73mg | Fiber: 3g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
