mini pies

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.

Mini Fruit Galettes

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

(about 350-400 grams) mixed berries

cornstarch

sugar

lemon juice

Tablespoons (30 milliliters) whole milk, for brushing*

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.)

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.

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.

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&#8217;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.

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&#8217;t unfold themselves or lose shape while baking.

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.

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&#8217;re not chilled. You can preheat the oven as they finish up chilling.

Bake chilled galettes for 25-28 minutes or until the edges are lightly browned.

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.

Cover leftover mini galettes and store in the refrigerator for up to 5 days.

So delicious and easy to make! I did a combination of blueberries, raspberries, and strawberries. I also smeared on a bit of raspberry jam before adding on the fruit.

I've made this twice now and each batch turned out delicious. However, I think because I am at high altitude, my dough takes in way less water and I have to bake it for so much longer in order to get the right texture.

As all your recipes, this turned out delicious! The crust is so flaky. I used strawberries and blueberries.  Thank you!

I just made these today. They are delicious. However, some vanilla  ice cream will take them to another level. I made 2 different kinds to satisfy my family's different tastes. 
Strawberry/BlackBerry &amp; Blueberry/Peach

2 thumbs up 

I made these a few weeks ago.  They were good. I plan to make some more,  trying  some of the alternative fillings and some homemade whipped cream to go with them.

It was my first time making pie dough, so I wanted to bake a dessert that was relatively easy. Making a whole pie seemed too intimidating so I decided on mini fruit galettes! The crust was perfectly buttery and flaky and the fruit filling was superb. I only wish I had a little vanilla ice cream to go with it!

Berries are in season now, so pie makes sense, but I will say that working with pie dough in the summer is quite difficult. It's tricky trying to keep the dough cold. I had to keep refrigerating, especially for a slow first-timer like me! Turned out perfect nonetheless. I'm so happy I tackled my first pie dough recipe :) Thank you for your guidance!

Sally, I LOVE all the recipes I've made so far.  These mini Galette's are amazing.  I just substituted and used the buttermilk crust as you suggested because I've made several pies and thought it would be good to try something new.  The crust was amazing!  For whatever reasons I had to add about an extra tablespoon of buttermilk (maybe my flour measurements were off slightly).  

I have always baked cakes and cupcakes and some cookies but steered away from more difficult things like pastries, pies, bread (any kind of dough I guess).  But I'm so thrilled that I found you!  I CAN MAKE THESE THINGS NOW.  I could not have done it without your videos though because that really helps to follow along with the written directions and the visual helps to understand the process.  And YOU make it very easy to follow along.  You explain things well and are calm which makes me calm and not stressed , LOL.

So far I have made your pizza for beginners, artisan bread, 3 pies (apple, peach/ginger &amp; blueberry), and the berry galettes.  I've totally impressed my husband (and myself) and have shared these desserts with neighbors and friends and they loved all of them!  Of course I've put on a few pounds because I'm home baking due to COVID, but who cares ... it's so worth it!  It has helped bring some pleasure to being home with not much to do.

https://www.youtube.com/watch?v=-gDu8sJbB08

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.

Ingredients:
2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
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

Get the full recipe: http://sallysbakingaddiction.com/mini-fruit-galettes/

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#baking #recipes #galettes 

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Mini Fruit Galettes | Sally's Baking Addiction

Great recipe for individual pie servings!

Mini Chocolate Cream Pies

all purpose flour

white sugar

salt

vegetable or canola oil

milk

semisweet chocolate or chocolate chips

unsalted butter

vanilla extract

cocoa powder

heavy cream

chocolate shavings, (optional)

Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, sugar, salt, oil and milk with a fork until well combined. Press the dough into the bottom and up the sides of eight 5-inch mini pie pans. Prick the dough with the tines of a fork and crease the edges around with the fork too. Bake for 15 minutes or until the crust is lightly browned. Let cool.

PREPARE THE CRUST:

In a large bowl, combine the chocolate, butter and vanilla. Set aside.

In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder and salt. Whisk in 1/4 cup of the cream until smooth. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.

Place the saucepan over medium heat. Whisk in the remaining cream and the milk. Bring to boiling, whisking constantly, until the mixture thickens. Boil for 1 minute. remove from heat, pour over the chocolate mixture. Whisk until the chocolate is melted and the filling is smooth. Cover the surface with plastic wrap and chill in the refrigerator for at least one hour.

PREPARE THE FILLING:

Make the whipped cream topping: In a medium bowl, whip the cream with an electric mixer and mix in sugar and vanilla. Beat until soft peaks form.

Divide the chocolate filling between the 8 pie crusts. Top with whipped cream and chocolate shavings. Refrigerate until ready to serve.

ASSEMBLE THE PIES:

Chocolatey goodness fills a flaky pie crust for the best of both pie worlds. 

chocolate cream hand pies

all-purpose flour

shortening,

unsalted butter,

water

cocoa powder (not dutch process)

brown sugar

chocolate,

salted butter,

vanilla

Whisk together the flour and salt in a medium bowl.

Add the chilled shortening and work it with your fingers until you have evenly crumbled pieces.

Add the chilled butter and working with a pastry blender, cut in the butter until mixture is blended. Leaving little chunks of butter is fine &#8211; this will create nice air pockets when baked.

Add in 4 tablespoons of ice water and toss gently to combine. Continue to drizzle water into mixture until it is fairly cohesive and holds together when gathered and squeezed in your hands. 

Be careful not to add too much water or overwork the dough. 

Divide dough in half, roughly shape into two discs, wrap in plastic, and refrigerate at least one hour.

To roll out dough, lightly flour a work surface and roll one disc at a time to desired thickness. Use a large round cutter and place discs on parchment lined cookie sheet. Refrigerate at least one hour, remove and roll out discs several more times to produce a thinner crust. Pop back in freezer while making the filling.

To make the crust

In a heavy bottomed saucepan, combine cocoa powder, brown sugar, cream, salt and roughly half of the chopped chocolate.

Over medium-low heat, whisk until melted. Continue cooking on low heat and a gentle simmer, about 5 minutes.

Remove from heat and add remaining chocolate, cut up butter, and vanilla. Stir until mixture is smooth. 

Set aside to cool (if in a hurry, pop it in the freezer for a few minutes.)

To make the filling

Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment and place four rounds on pan. Using a pastry brush, dab water around the edge of the disc.

Add 2 tablespoons of chocolate filling to eat round in the center. Fold one side over the filling, pinching edges together. Use a fork to seal the edges. Pop back in the freezer for a few minutes.

Bake for 20 minutes. Check if crust is golden brown &#8211; if not &#8211; put back in for 3-5 more minutes.

To assemble pies

I really love these! When my grandma worked at a small Schwebel's shop, she let me have one snack of my choice. I always picked the hand-held pies. And so I really appreciate this recipe. Thank you!

Sugar Cookie Pie Crust is a sweet, chewy alternative to any pie crust. The from-scratch sugar cookie dough comes together in just a few minutes with only a handful of ingredients.  This crust will take your favorite pie from good to AMAZING!

Sugar Cookie Pie Crust (For mini Pies)

butter

flour

tsp baking powder

Preheat oven to 350°.

Cream the butter and sugar together for 3 minutes.

Scrape sides of bowl and add egg white and vanilla. Combine thoroughly.

Mix in flour and baking powder until completely combined. The texture should be similar to playdoh. If it is too wet, at a little more flour. If it is too dry, at a little water. 1 1/2 cups is always about perfect for me.

Roll the dough out until you have a 1/4 inch thick circle.

Use a 4 inch circle cookie cutter and cut out the dough. Line each Silicone Tart Mold with a circle of dough.

Bake at 350° for 8 minutes, or until the crust is no longer glossy.

Cool completely before removing the crust from the mold.

My Mom’s famous Strawberry Pie has been my favorite dessert for decades! The fresh strawberry filling is absolutely to-die-for! Pile it up in a buttery graham cracker crust and you’ve got THE BEST Strawberry Pie ever!

Strawberry Pie

graham cracker crumbs

butter (melted)

strawberries

corn starch

Preheat the oven to 350°F.

Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.

Mix until it forms a buttery, crumbly texture.

Press the crust mixture into the bottom and sides of a 9&quot; pie plate.

Place in the oven to bake for 6-8 minutes, or until lightly browned.

Set the pie crust aside to cool while preparing the filling.

Graham Cracker Crust

Wash the strawberries, then remove the stems and slice the strawberries in half.

Set aside a dozen of the best looking strawberry halves to top the pie.

Place the remaining fresh sliced strawberries in a large skillet, off the stove.

Add the corn starch and sugar to the strawberries in the skillet.

Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.

Move the skillet to the stovetop over medium heat.

Stir continuously until the strawberry mixture begins to bubble.

Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes. 

Remove the mixture from the heat and stir in the lemon juice.

Allow the mixture to cool off the stove, at room temperature, for at least 30 minutes.

Once cooled, transfer the strawberry filling into the prepared graham cracker crust.

Add the reserved strawberry halves to the top of the pie.

Place the pie in the refrigerator and allow to chill for at least one hour before serving.

Strawberry Pie Filling

Mini Blueberry Pies

pie tins

pie crust

lemon

Preheat oven to 375 degrees.

If you decide to make your own mini-pie...

If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your pie crust. Cut out 2-inch circles (with a cookie cutter or drinking glass) of the rolled-out dough and place each pie circle in a muffin tin.

In a medium-sized bowl, mix blueberries, cornstarch, sugar,...

In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with your blueberry mixture and dot it with small pats of butter.

Bake for about 15 to 18 minutes or...

Bake for about 15 to 18 minutes or until pie crust is golden. Allow the pies to cool completely before taking them out of the muffin tin.

These bite-sized mini lemon meringue pies are a charming and adorable dessert for a springtime or Mother&#39;s Day tea party! You can use homemade or store-bought lemon curd.

Mini Lemon Meringue Pies

tbsp ice water

lemon curd (homemade

Preheat oven to 400 degrees.

Cut the butter into the flour using your fingertips, a fork, or a pastry cutter, until the mixture resembles wet sand with a few pea-sized pieces. You can also put flour and butter in a food processor and pulse until it's the right consistency.

Add the egg yolk and the water all at once, then stir to combine to form a stiff dough. If the mixture doesn't hold together, add more water 1 tsp at a time until dough does not crumble. Knead gently.

Roll dough out thinly on a lightly floured surface and use a 2-inch fluted cookie cutter to cut out as many circles as you can (should make about two dozen).

At this point, you can make these now or save the pastry for later, placing a small piece of parchment paper or wax paper in between each dough circle. Wrap the stack in plastic wrap and refrigerate or freeze. If you are using the dough at a later time, soften until pliable before proceeding to the next step.

Press each circle into a mini muffin tin, making sure there&#39;s a bit of a lip around all edges to hold in your fillings. Chill for 30 minutes before baking.

Fill each tartlet shell with a small ball of aluminum foil. Bake for 10-15 minutes or until golden brown, removing foil halfway through to allow to brown. You can store the pre-cooked pie shells unrefrigerated in a sealed plastic bag for a day or two before filling, if desired.

For the pie shells

Set the oven to broil.&nbsp;

Fill each pie shell with about 1 tsp lemon curd.

In a medium glass or metal bowl, whip egg whites until soft peaks form. Add sugar 1 tbsp at a time and continue to beat until peaks are stiff.&nbsp;

Spoon meringue into a piping bag with a decorative tip and pipe onto pies, if desired, or simply spoon meringue on top of mini pies and swirl with the back of a spoon to make a nicely textured surface.&nbsp;

Broil in the oven for about 4 minutes or until meringue is golden brown on top.

For the pies

You only need 2 ingredients to make these super cute and delicious Mini Apple Pies! They&#39;re so easy to make in a mini muffin tin, and perfect for sharing at parties, Thanksgiving dinner and holiday gatherings. With just a can of crescent roll dough and apple pie filling, you can make this tasty recipe anytime!

Mini Apple Pies

crescent dough

apple pie filling (click link for homemade recipe)

Preheat the oven to 375°F.

Roll out the sheets of crescent dough.

Use a 3 inch round cookie cutter to cut each sheet into 12 circles, for 24 circles total.

Spray a mini muffin tin with cooking spray.

Press each circle of crescent dough into the mini muffin tin.

Spoon approximately a tablespoon of apple pie filling into each of the mini muffin tins, on top of the crescent dough.

Place in the oven and bake for 10 minutes.

Remove from the oven and transfer the mini pies to a wire rack to cool for 10 minutes before serving.

These delicious little mini sweet potato pies are the perfect fall dessert recipe and are perfect to add to the dessert menu for Thanksgiving, Christmas or any family get-together. Made with a homemade crust and baked to perfection.

Mini Sweet Potato Pies

butter, (cold)

sweet potatoes

eggs

nutmeg

cinnamon

In a large mixing bowl, whisk flour, salt, and sugar together.

Using a pastry cutter, cut butter into flour mixture until mixture becomes crumbly.

Pour in ice water and mix well.

Transfer dough to a well-floured surface and knead until dough becomes smooth. Split dough in half and roll into balls.

Wrap both dough balls in plastic wrap and refrigerate for 30 minutes.

Remove dough from fridge and transfer to a well-floured surface and roll out with a rolling pin.

Cut out 24 circles, approximately 5 inches, to fit inside the muffin pan.

For The Crust

Preheat oven to 350° and spray a muffin pan with nonstick cooking spray and lightly coat with flour.

Boil potatoes for 45 minutes. Rinse with cold water and remove skin.

Mash sweet potatoes in a large bowl. Add in butter and beat well.

Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. On medium speed, beat until mixture is smooth.

Place dough into prepared muffin pan and press down into each cup. Pour ¼ cup of pie mixture into each pie crust.

Bake for 60-70 minutes or until toothpick inserted comes out clean.

For The Mini Sweet Potato Pies

This delicious pumpkin pie filling recipe is adapted from my beloved pumpkin pie. Bake in my super flaky homemade pie crust in mini muffin pans.

Mini Pumpkin Pies

unbaked discs of Pie Crust (what I used) or All Butter Pie Crust*

(285 grams) pumpkin puree*

(150 grams) packed light or dark brown sugar

(120 milliliters) heavy cream

(60 milliliters) whole milk

black pepper (optional—see note)

I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.

In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You&#8217;ll have about 3 cups of filling. Cover and refrigerate filling until step 6.

Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. Nonstick spray is best. (If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, shape, fill, and bake then roll out the second pie dough, shape, fill, and bake.)

Shape the mini 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 if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it&#8217;s at room temperature. You&#8217;ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.

Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.

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