A tart berry filling and a homemade flaky butter pie crust, these adorable mini berry galettes are delicious. These free-form pies are easy to bake and perfectly portioned for one, but you can follow this recipe to make two large galettes as well.
Prep time: 3 hours
Cook & Assembly time: 30 minutes
Makes: 8-10 mini galettes
Ingredients:
- 5 cups (315g) all-purpose flour, plus 1 tbsp more
- 4 teaspoons granulated sugar
- 2 cups salted butter, chilled and cubed
- 1 cup ice water, plus more as needed
- 3 cups mixed berries (strawberries & blueberries)
- 1 tbsp cornstarch
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tbsp (30ml) whole milk, for brushing*
- 1 tbsp coarse sugar for topping
Method:
1. Whisk together the flour and sugar in a large bowl.
2. Add the chilled, cubed butter
3. Using a pastry cutter, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for small pellet size bits of flour coated butter. A few larger bits of butter is not a problem.
4. Measure 1/2 cup of water in a cup. Add ice. Stir it around. Drizzle the cold water twice – 3 tbsp at a time, and stir/knead after each addition.
5. Now flour a dry cold surface and remove the dough on to it and knead. Here I added an additional 1 tbsp water. (Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet.)
6. Using floured hands, fold the dough into 2 balls. Using your hands, flatten each half into a 1-inch thick disc.
7. Wrap each disc tightly in plastic wrap and refrigerate for a minimum of 2 hours
8. In a medium bowl, mix the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator.
9. Line two large baking sheets with parchment paper. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill
10. Work with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle.
11. From the circle, cut rounds using a 6 inch cookie cutter or the rim of a bowl that’s about that size. Seal in any cracking edges back together using your hands. You will have to re-roll the dough scraps a few times. (Work as quickly because the dough becomes much more delicate the longer it’s at room temperature.) You’ll get about 4-5 circles per pie crust.
12. Repeat with 2nd chilled pie dough.
13. Arrange dough rounds on prepared baking sheets.
14. 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.
15. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the video tutorial above.
16. Make sure the mini galettes are tight and compact so they don’t lose shape while baking.
17. Brush the edges of the pie dough with milk and sprinkle with coarse sugar
18. Chill the shaped galettes in the refrigerator, for a minimum of 30 minutes. This is a very important step.
19. Simultaneously preheat the oven to 180C.
20. Bake the chilled galettes for 25-30 minutes or until the edges are lightly browned.
21. Remove from the oven and cool for at least 5 minutes before enjoying.