Mini Strawberry Blueberry Galettes

When summer berries are at their peak, you just want dessert to feel easy but still special. That’s where mini strawberry blueberry galettes come in.

You get all the flavor of a pie without the fuss of rolling out and crimping a full crust. Each one is portioned, rustic in style, and bakes until the fruit turns jammy and sweet inside a golden, flaky shell.

I started making these when I wanted something easier than pie, but more impressive than a bowl of berries and cream. You don’t need fancy tools or complicated steps—just fresh fruit, a basic dough, and a little folding.

No two galettes look the same, and that’s the fun part. They all taste equally delicious, though.

Serve them warm with a scoop of ice cream, or let them cool and pack them for a picnic. Either way, you get buttery crust and juicy fruit.

Once you see how simple they are, you’ll want to make them again with whatever berries you have. Trust me, it’s hard to stop at one batch.

Why You Will Love Mini Strawberry Blueberry Galettes

You get homemade pie flavor without the stress of making one. The small size makes them easier to shape, bake, and serve.

You don’t need any special pans—just a baking sheet. The mix of strawberries and blueberries gives a balance of sweet and tart.

As the fruit bakes, the juices thicken and turn jammy. This pairs perfectly with the buttery crust.

A sprinkle of sugar on the edges adds a crisp finish. I like that you can serve them warm or at room temperature.

They taste great plain, but a scoop of vanilla ice cream or whipped cream makes them extra special. Here’s why you’ll enjoy making these galettes:

• Simple prep: The dough and filling use basic ingredients.
• Flexible: Swap in other berries if you like.
• Personal size: Everyone gets their own little dessert.
• Rustic look: No need to worry about perfect edges.

You can bake them ahead and keep them on the counter for a day or two. They reheat well in the oven, so you get that fresh-baked taste again.

How To Make Mini Strawberry Blueberry Galettes

You use simple ingredients, a few kitchen tools, and a straightforward process to create these rustic little galettes. The key is keeping the dough cold, handling the fruit gently, and baking until the crust is golden and the filling bubbles.

Ingredients

For the crust, you’ll need:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 stick unsalted butter (cold, cut into cubes)
• 4 tablespoons ice water

For the filling, gather:

• 1 cup sliced strawberries
• 1 cup fresh blueberries
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice
• ¼ teaspoon kosher salt

For finishing:

• 1 egg + 1 tablespoon water (egg wash)
• Turbinado sugar for sprinkling
• Vanilla ice cream or whipped cream for serving

Instruments

You don’t need fancy tools, but a few basics help.

• Food processor or pastry cutter to work the butter in.
• Rolling pin to flatten the dough.
• Large mixing bowl for the fruit.
• 6-inch round cutter, bowl, or plate to shape the dough.
• Baking sheet lined with parchment paper.
• Pastry brush for egg wash.
• Sharp knife for slicing strawberries.

If you don’t have a food processor, use your hands to rub the butter in until you see coarse crumbs.

Step-By-Step Instruction

Start by making the dough. Pulse flour, salt, and butter in a food processor until the butter is pea-sized.

Slowly add ice water until the dough holds together. Shape into a disk, wrap, and chill in the fridge for at least 2 hours.

While the dough chills, mix strawberries, blueberries, cornstarch, sugar, lemon juice, and salt in a bowl. Stir gently so the berries stay whole.

Preheat your oven to 375°F. Roll the dough out on a floured surface to about ¼ inch thick.

Cut out four 6-inch circles. Place about ¼ cup of filling in the center of each, leaving a 1-inch border.

Fold the edges up around the fruit. Brush with egg wash and sprinkle with turbinado sugar.

Bake for 28–30 minutes until the crust is golden and the filling bubbles. Serve warm with ice cream or whipped cream.

Tips & Tricks

I’ve made these galettes a lot, and a few little habits always help them turn out better. You don’t need fancy tools, but paying attention to small details makes a difference.

Keep your butter cold. Cold butter gives you that flaky crust, so don’t let it sit out too long.

Chill the dough. Resting it in the fridge for at least 2 hours keeps the butter firm and makes rolling easier.

When you roll the dough, don’t worry about perfect circles. The rustic folds are part of the charm.

If the dough sticks, sprinkle a little flour on your surface and rolling pin. Slice strawberries evenly so they bake at the same rate as the blueberries.

Toss the fruit with cornstarch, sugar, and lemon juice right before filling. This keeps the juices from making the crust soggy.

Don’t overload the center—about ¼ cup of fruit per galette works well. Brush the edges with egg wash for a golden finish, then sprinkle with turbinado sugar if you like a little crunch.

Bake until the crust is golden and the filling bubbles. If the edges brown too fast, place a piece of foil loosely over the top.

Let them cool for at least 10 minutes before serving. The filling thickens as it rests, and you’ll avoid hot berry spills.

Ingredient Substitute

Sometimes you won’t have the exact ingredients, and that’s fine. You can swap a few things without changing the recipe much.

For the fruit, don’t stick with strawberries and blueberries. Try raspberries, blackberries, peaches, or even sliced apples.

Just keep the total fruit amount the same so the filling stays balanced. If you don’t have lemon zest, use a little orange zest or a splash of lemon juice.

It still gives that fresh, bright flavor that keeps the berries from tasting too heavy. For the crust, you can use store-bought refrigerated pie dough, puff pastry, or even a homemade crust.

Puff pastry gives a lighter, flakier texture, while pie dough stays more buttery and firm. For the egg wash, you can brush the edges with milk or cream.

If you want a vegan option, mix non-dairy milk and a little maple syrup. Here are some quick swaps to try:

• Fruit: raspberries, blackberries, peaches, cherries
• Zest/Juice: lemon, orange, lime
• Crust: refrigerated pie dough, puff pastry, homemade crust
• Egg Wash: milk, cream, non-dairy milk + maple syrup
• Sugar Topping: granulated sugar, sanding sugar, turbinado sugar

This way you can adjust the recipe based on what you already have.

What To Serve With Mini Strawberry Blueberry Galettes

When you pull these galettes from the oven, you’ll want something simple to go with them. The crust is buttery and the berries are naturally sweet.

A light topping balances everything out. I always reach for vanilla ice cream first.

The cold cream melts into the warm galette and creates a smooth contrast. If you don’t have ice cream, a spoon of whipped cream works just as well.

You can also keep it fresh with a little garnish. A few mint leaves or a dusting of powdered sugar add a nice touch.

If you want something more filling, pair your galette with a cup of coffee or hot tea. The warm drink cuts the sweetness and makes it feel like a cozy café treat.

Try one of these serving ideas:

• A scoop of vanilla ice cream
• Freshly whipped cream
• Mint leaves or powdered sugar
• A drizzle of honey or caramel
• Coffee or tea on the side

Each option keeps the focus on the galette while adding a little extra comfort.

How To Store Mini Strawberry Blueberry Galettes

I’ve learned these little galettes taste best the same day you bake them, when the crust is crisp and the fruit is still fresh. But sometimes you’ll have a few left over.

You can keep them at room temperature for about a day. Just cover them loosely with plastic wrap or foil so the crust doesn’t dry out.

I often leave one out on the counter for breakfast the next morning. For longer storage, place the galettes in an airtight container and keep them in the fridge.

They usually stay good for up to 4–5 days this way. The crust softens a bit, but the flavor holds up.

If you want to make them ahead, freeze the unbaked galettes. Wrap each one tightly in plastic wrap, then place them in a freezer bag.

When you’re ready, bake them straight from frozen, adding a few extra minutes to the bake time. Here’s a quick guide you can follow:

• Room temperature: 1 day, covered loosely
• Refrigerator: 4–5 days, airtight container
• Freezer (unbaked): up to 3 months, wrapped well

When reheating, warm them in the oven at 350°F for 8–10 minutes. This brings back a little crispness to the crust that the microwave can’t.

Nutritional Value

When you make mini strawberry blueberry galettes, you get a dessert that feels light. Still, they’re pretty satisfying.

Each galette is smaller than a full pie slice. You can enjoy the flavors without going overboard.

On average, one serving comes in around 200–250 calories. This depends on how much sugar you add and what kind of crust you use.

The fruit filling keeps the calories lower than many other baked desserts.

Here’s a simple breakdown per galette:

• Calories: about 200–250
• Carbohydrates: 28–32 g
• Sugar: 10–14 g (mostly natural from the fruit)
• Fat: 9–12 g
• Protein: 2–3 g
• Fiber: 2–3 g

You’ll get natural vitamins and minerals from the berries. There’s vitamin C, vitamin K, and manganese in there.

Blueberries and strawberries also bring antioxidants. They support your body in small but meaningful ways.

The crust adds most of the fat. The berries give you fiber and natural sweetness.

If you want less sugar, just use less sweetener. The fruit bakes down into a rich filling, so you won’t miss much flavor.

You can serve these galettes with plain yogurt or a small scoop of ice cream. Adjust the nutrition to fit your needs.