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Mini Mixed Berry Galette Cups

Mini galette-style berry pies baked in a muffin tin—flaky crust, juicy filling, and a bakery-worthy look with easy steps.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 mini galettes
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 refrigerated pie crusts store-bought
  • 1 egg beaten (egg wash)
  • 1 tbsp coarse sugar optional
Berry Filling
  • 3 cups mixed berries fresh or frozen (do not thaw)
  • 1/3 cup granulated sugar adjust to taste
  • 2 tbsp cornstarch thickener
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional but recommended
  • 1 pinch salt

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Rolling pin (optional)
  • Pastry brush

Method
 

  1. Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
  2. Unroll pie crusts and cut circles large enough to line each muffin cup with some overhang. Press dough into the cups.
  3. In a bowl, toss berries with sugar, cornstarch, vanilla, lemon zest, and salt until coated.
  4. Spoon berry filling into each crust-lined cup. Fold the edges up loosely for a rustic look.
  5. Brush crust with egg wash and sprinkle with coarse sugar if using.
  6. Bake 16–20 minutes until crust is golden and filling is bubbling. Cool 10–15 minutes before serving.

Notes

Frozen berries: Use straight from frozen and keep cornstarch as written. Sweeter berries: Reduce sugar slightly. Serving: Great warm with ice cream. Storage: Keep airtight up to 3 days; re-crisp at 325°F for 5–7 minutes.