Mini Blueberry Galettes

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Two Mini Blueberry Galettes topped with scoops of vanilla ice cream

It’s berry season and we couldn’t be more excited to share an EASY dessert recipe: A flaky crust galette made with just 6 ingredients. Let’s bake!

Assortment of ingredients for making simple vegan gluten-free Mini Blueberry Galettes

Blueberries are one of our all-time favorite berries. The perfect combination of sweet and tart, these little beauties are packed with antioxidants, vitamin K, vitamin C, and fiber.

And they make the perfect fruit for pairing with a flaky, rustic pie crust.

Mini Blueberry Galettes in various stages of the preparation process

The crust starts with vegan butter mixed with flour and salt until the texture resembles crumbly wet sand.

Then add water little by little until the mixture turns into proper dough. You then have the option of splitting the dough into segments for 4 large or 6 mini galettes. (Mini galettes = the cutest thing ever.)

Once the pastry dough is rolled out, the blueberries are mixed with a small amount of sugar to enhance their flavor and cornstarch to thicken the filling. The mixture is then distributed evenly among the circles of dough.

The edges of the crusts are folded in an overlapping pattern for the ultimate rustic look with minimal effort.

Perfectly browned Mini Blueberry Galette on a dark background

We hope you LOVE these galettes. They’re:

Simple
Fresh
Perfectly sweet
Flaky
Versatile
& So delicious

These would make the perfect rustic dessert for hosting, or to use up berries you may have around. It’s a delicious, relatively fuss-free dessert that’s a total crowd pleaser. Serve with dairy-free ice cream or coconut whipped cream for the ultimate treat!

Into berry desserts? Check out our Grain-Free Vegan Berry Crisp, Simple Berry Compote, Coconut Berry Muffins, and Vegan Berry Pop Tarts!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Two vegan Mini Blueberry Galettes topped with scoops of ice cream

Mini Blueberry Galettes

Mini rustic pies made with simple ingredients. The perfect vegan dessert for fresh berry season (or any time of the year)! Serve with your favorite vegan ice cream or coconut whipped cream for an extra special treat.
Author Minimalist Baker
Print
Two Mini Blueberry Galettes for a simple vegan dessert that looks fancy
4.97 from 26 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 (Mini galettes)
Course Dessert
Cuisine Dessert, Vegan
Freezer Friendly 1 Month (crust only)
Does it keep? 2-3 Days

Ingredients

  • 2 cups unbleached all-purpose flour*
  • 1/2 tsp sea salt
  • 12 Tbsp cold vegan butter (our current preferred is Miyoko's, but Earth Balance also works // 1 ½ sticks yields 12 Tbsp or 168 g)
  • 4-6 Tbsp ice cold water
  • 3 cups fresh or frozen blueberries*
  • 1 Tbsp organic cane sugar (plus more for topping)
  • 1 tsp cornstarch

Instructions

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Also get out two large baking sheets.
  • In a large mixing bowl, mix the flour and salt. Cut butter into the flour until well blended using a pastry cutter or fork.
  • Add chilled water 1 Tbsp (15 ml) at a time and stir until the dough scrapes away from the bowl. This will depend on the flour you use, but usually requires around 4-5 Tbsp. If you add too much water, add more flour to compensate.
  • Transfer dough to a lightly floured surface. Without overworking, form into a ball, then divide into four segments if making small galettes, or six segments if making mini galettes.
  • Working one at a time and adding more flour as needed, use a floured rolling pin to roll each piece of dough out into a rough circle. Use the rolling pin to carefully transfer to the baking sheets (you will need two depending on their size) by placing the rolling pin at one end of the dough and gently folding the dough over the rolling pin. Then lift, transfer, and fold the dough off of the rolling pin onto the baking sheet.
  • Add blueberries to the dough bowl — no need to rinse it — and toss with sugar and cornstarch. Divide berries evenly among the pies, placing in the center of the dough.
  • Next, carefully fold the crust edges up, overlapping them as you go. Try to ensure no cracks remain or the fruit will seep out during baking.
  • Brush pies with a touch of water (or melted vegan butter) and sprinkle with organic cane or raw sugar to ensure a golden, crisp crust.
  • Bake for 20-28 minutes for mini galettes or 28-35 minutes for small galettes, or until the crust is golden brown and the fruit is bubbly. Serve warm with a scoop of vegan ice cream or coconut whipped cream.
  • Store leftovers loosely covered at room temperature up to 2-3 days, in the refrigerator up to 3-4 days, or in the freezer up to 1 month.

Video

Notes

*To make gluten-free, use your favorite flour blend or try mine. Gluten-free pies shouldn’t require as much water since they absorb the butter more easily. You may only need 1-3 Tbsp (15-45 ml) water instead of 4-6 Tbsp (60-90 ml). Lastly, the edges don’t fold up as gracefully, so I simply used a butter knife coated in gluten-free flour and pushed the edges up to keep the filling contained.
*Use in-season fruits for best flavor — blueberries for summer and apples sautéed in cinnamon, vegan butter, and coconut sugar for fall.
*Nutrition information is a rough estimate calculated with Miyoko's vegan butter and without extra toppings.

Nutrition (1 of 6 servings)

Serving: 1 mini pies Calories: 383 Carbohydrates: 44.9 g Protein: 4.9 g Fat: 20.7 g Saturated Fat: 16.1 g Sodium: 521 mg Potassium: 102 mg Fiber: 3 g Sugar: 9.5 g

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  1. Hosanna says

    We’ve made this galette two times now and it’s turned out great! We kept the vegan butter (also homemade!) cold, and had two flavours: apple cinnamon and a cardamon blueberry. I added an extra half-tablespoon of sugar to my blueberries because mine were from frozen and just weren’t sweet enough. This is a new favourite recipe for sure!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Hosanna. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Tara says

    The whole family loved these mini desserts!
    I’d love to be able to make & flash freeze individually before baking & then bake at a later date. Do you think that would work? Any suggestions on the bake time from frozen?

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoys them! We haven’t tried freezing the galettes, just the crust. Let us know if you do some experimenting!

  3. Liliya says

    Wow so easy and good!!! I made the gluten free version and it turned out fantastic! We had with hot chocolate. Thank you!!

  4. Sandra Dee says

    Super easy and so delicious! My bf made it for me for my birthday and I was in heaven. Loved that it was not overly sweet, the berries provided a natural sweetness that was perfect. Definitely going to be my go to dessert :)

  5. Jonica says

    I made with fresh raspberries, blueberries, and marion berries (1 cup each) and served with coconut milk vanilla bean ice cream. Quite delicious! Thanks!

  6. Maja says

    I love this recipe,so easy and delicious❤substituted blueberries for raspberries and it was amazing,love the fact there’s almost no sugar in it..

  7. Noor says

    Made these last night with the blueberries – so easy! It was my first time making any sort of crust, and I’m really proud of how it all turned out. I love that the galettes themselves are not sweet; that allows so much more fun with the toppings and additions! I made 4 small vegan ones using Melt vegan butter sticks, and then topped them off with some coconut whip and cinnamon sugar. Amazing! The only thing was, one small was too large a serving, so I’ll make mini ones next time :)

  8. Lee-Anne says

    Made these and love them! I did have a bit of trouble getting them to brown, therefore baked longer and are a little crunchy, still good though!
    I used apple and blueberry together as I didn’t have enough berries.
    Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! To increase browning next time, you can brush the top with melted (vegan) butter before putting in the oven. Hope that helps!

  9. Linda says

    This recipe turned out great! I replaced the vegan butter with equal amount (followed the metric measurements) of cold coconut oil and it still came out very flaky & yummy!

  10. Rachel Bow says

    Hey Dana! It would be helpful to know to what thickness I should roll the dough. Approximately how many tbsps of berries per galette? I used whole wheat flour & they were more savory then sweet. If making these again, I’d probably at least double the amount of sugar.

    • Support @ Minimalist Baker says

      Hi Rachel, we recommend about 1/2 cup berries per galette. For the thickness, we’d suggest about 1/16 inch. Feel free to add more sugar, if desired. Hope that helps!

  11. ML says

    I’m not a very adept baker so I think mine were a bit thicker and biscuity-er than maybe intended, and the crust (using milkfat butter) was really tasty! I used fresh blackberries and like others have said, the recipe isn’t very sweet so I would definitely recommend using ice cream to complement this or upping the sugar a few times if using frozen fruit. The galettes started to “unfurl” a few minutes in the oven and we took them out and more firmly pat them into shape and we didn’t have problems after that.

  12. Lily says

    Highly recommended! I usually have nervous breakdown while making pie crust but not this time. The recipe is amazing and requires very little ingredients.
    Just one thing : could have put a bit of sugar in the dough but apart from that, perfect!
    Also the videos are 100% helpful, thanks a million Dana!

    • Dana @ Minimalist Baker says

      That should work, although it will taste more wholesome and it won’t be as light and flaky.

  13. Agata Kryca says

    Hi, I love your recipes and the pictures are so mouthwatering! Can I make this recipe using canned peaches? Or frozen berries? If so, what adjustments should I make to make sure the bottom is baked and not soggy?
    Thank you in advance!

    • Dana @ Minimalist Baker says

      Yes! I’d say it would be best to thaw them first and then make sure they aren’t large pieces (chop if needed). Otherwise, you should be good to go!

  14. Carrie Cook says

    Incredibly easy and delicious! I think I didn’t roll the dough thin enough and they came out a bit crunchy, besides that they were perfect. We used leftover fruit and made 1 blueberry and 1 apple – tossed the apples with cinnamon.

  15. Michelle Duncan says

    We made this with bobs red mill 1:1 gluten free flour and earth balance butter. You definitely should serve with ice cream!!! Without ice cream, we only would rate it a 3 because wasn’t sweet enough. I would add sugar to the crust if no ice cream or whipping cream was available. I also wish I rolled the crust a little more thin for the top as it was a little chewy (maybe due to the gluten free flour). We will try it again and see!! Thank you!

  16. Lynn says

    Loved this recipe. Very easy to make and adapt. I decided to try different flavours. Made one with raspberries, one with sliced pears and the other two with blueberries. Just starting to get into baking pastries more and this was a perfect recipe! Thank you!

  17. Nikhitha says

    Hi I have a question I don’t have cornstarch. can I use baking Powder instead of that if I can’t use baking Powder can you suggest me substitute for cornstarch .

    • Support @ Minimalist Baker says

      Hi Nikhitha, we would not recommend baking powder, but maybe another thickener such as flour or arrowroot starch? Let us know if you try it!

  18. Cristina says

    I have a gluten free baking flour but would have to add the baking powder, about how much would you recommend? :) Looks amazing!

    • Support @ Minimalist Baker says

      Hi Cristina, we aren’t quite sure why you need to add it as this recipe doesn’t call for baking powder. If you’re potentially worried it won’t be as fluffy if GF, maybe 1/2 tsp?

      • Cristina says

        Oh ok! Perfect! I’m so used to having to add it since it’s not a complete all purpose flour. Thanks And can’t wait to try it!

  19. Michelle says

    This was delicious! My family is not vegan or gluten free so I did not use vegan products. The only other “extra” I did was mix water and powdered sugar together at the end to create a glaze to pour over the top! Absolutely will make again, perfect little “show-off” dessert or breakfast?

    • Support @ Minimalist Baker says

      Yum- love the glaze idea! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Taylor says

    These are perfect! I love any dessert that’s satisfying yet low in added sugars! I used Bob’s 1-to-1 Gluten Free Flour and about twice the amount of ice water to get it to a point where it wasn’t crumbly. We didn’t have fresh berries on hand but I always have frozen blueberries so I thawed and drained them. My partner said they could have used a little more sugar (I’m sure fresh berries would have amped up the sweetness a bit) but I disagree — especially since we topped with coconut whipped cream. Turned out beautiful!

  21. Rachel Pack says

    This was such a great recipe. I made half for our small family and it was so simple. Added some coconut whipped cream and I truly enjoyed its simplicity packed with great flavors.!!

  22. Kendra Michelle says

    Hi! These look beautiful! What would be a good substitute for cornstarch? I can’t eat corn. D:

    I wanna make these though! So yummy!

  23. Barb says

    Finished minis look impressive and oh-so cute for an easy dessert! I made three minis by dividing the recipe in half as written. Next time—and there will be a next time— I’ll make four minis from half the recipe as we were all over-full but didn’t want to leave any. We topped them with whipped cream, and I think vanilla ice cream would be fabulous if serving while warm. Winner recipe: easy prep with wow factor for presentation and taste!

    • Support @ Minimalist Baker says

      Hi Megan, You can thaw them! Frozen berries will usually produce some juice as they thaw, so we’d recommend draining that off (and drinking or adding to smoothies) before baking with them as they can make the pie crust wet. Let us know how it goes!

  24. Alex says

    Have you had success with refrigerating the dough overnight? Just wanted to try and get some prep time in if the recipe supported it.

    • Support @ Minimalist Baker says

      We haven’t, but it should work. Just make sure to cover thoroughly so it doesn’t dry out. Let us know how it goes!

  25. Kristen Mashburn says

    I made this in the summer with wild blackberries from our field and it was delicious.

    Now that we’re in apple season, I’d like to do that. Any suggestions or words of caution? I make your baked apples and apple crisp. Could I somehow combine the recipes?

    You are absolutely the best. I mean it. The best.

    • Dana @ Minimalist Baker says

      Hi Kristen! So kind. I do think apples would work! Try peeling and slicing thinly, then tossing in arrowroot or cornstarch, some sugar and cinnamon to coat, and top the mixture with a few pats of dairy-free or dairy butter before baking. Bake until crust is golden brown and apples are tender!! Let us know how it goes!

  26. SK says

    rather than doing a wash with butter, try doing a plant-based milk with a dash of maple syrup or any natural sweetener! you’ll get that beautiful glaze :)

  27. Jane says

    This looks delicious! I plan to make it today.

    Quick question: could I make one large galette using this recipe? Would I need to make any changes?

  28. Beebs says

    Good recipe but it has TOO MUCH salt to the point where it was actually noticeably salty, I would reduce the salt if made again. I also used refrigerated coconut butter and the subtle coconut flavor turned out very nice with the blueberries

  29. Mary says

    Dana, I am not sure how you feel about using a light tasting olive oil for the crust (instead of the margarine). I usually bake with olive oil so I figured I would try it on the galettes. The dough is tasty .. not as flaky as the one used with margarine but since you posted this recipe, our toaster oven has been humming every other day. I figured I would try the olive oil since I have been making so many (thank you!) Would love your feedback. Thanks, Dana!

    • Dana @ Minimalist Baker says

      Hi Mary! As I understand it, you haven’t tried the olive oil yet? I’m sure it would work, it would just not be as flaky and also may taste more like olive oil, as you might imagine. If you give it a try let us know how it goes! I’d suggest scoopable / hardened coconut oil before I would olive oil. Good luck!

      • Mary says

        Hi Dana,

        Actually, I did try making the dough with a light-flavored (Berio Extra Light Tasting) olive oil. This is what I use for all my baked goods: cookies, biscotti, etc. Although it wasn’t as flaky as a margarine-based dough, it was pretty good (and did not taste of olive oil).

        Unfortunately, due to health reasons, I have to take it easy with coconut.
        The galettes were delicious, especially with organic blueberries and topped off with So Delicious Very Vanilla cashew milk non-diary frozen dessert.

        You’ve started a trend in my house, and we thank you for your innovative recipes and your love.

        Mary

  30. Sarah Daignault says

    I just made this! It is delicious. Such a quick recipe too! My question is the dough folded back over and mine came out flat. What did I do wrong? (I’m also new to baking :) ) thanks!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Sarah! The dough isn’t meant to rise – so it should bake kind of flat. To keep it from folding back over you can add a little water to the places where the crust folds over itself and pinch them together to help them stick. Acts kind of like a glue. Hope that helps!

  31. Matt says

    Thanks for the great recipe. I used the new Country Crock plant based butter with avocado oil and it worked great, with the dough coming out golden brown and flaky. The one adjustment I would make for personal taste reasons would be to add more sugar to the blueberries to give it more of a pie taste. I also think I would add a little lemon and some vanilla.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Matt. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  32. Niki says

    This looks SO yummy! I’d love to make these, but I live in the Philippines where it’s hard to find blueberries. We do have other fruits like apples, pineapples, oranges, etc. available. Any suggestions for fruit substitutes?

    Also, would this recipe work with muscovado sugar or coconut sugar instead of raw cane sugar?

    • Dana @ Minimalist Baker says

      I think those sugar substitutions would be fine, the fresher and more granulated the better.

      As for fruit, I think most would work, thinly sliced apple and cubed mango being your best options!

  33. Pamela says

    It’s been ages since I made a galette – so happy I came across this recipe! The pastry was light, and the mostly unadulterated blueberries tender and juicy. A delight in its simplicity. Thank you! I reduced recipe to 4, as there are just 2 of us. No issues with the recalculation.

    • Dana @ Minimalist Baker says

      Thanks, Pamela! In case you didn’t see, we do have an option in the recipe box to adjust the serving size if you’d like to use that next time instead of doing math ;D xo

  34. Rebecca says

    These turned out amazing! Used regular butter and flour in place of the cornstarch. So easy to make and flakey/soft. Added some homemade whipped cream on top! We will be making these again. Thank you for the recipe!

  35. Roxy says

    Super unrelated question, but what is the song in your beautiful video called?

    Thanks!

    PS
    I LOVE your recipes!

  36. Mary says

    I just made a smaller version of this recipe so they could fit in my toaster oven (it’s hot in New York!). They are beautiful and the entire kitchen smells like a bakery. It’s nice to be able to bake in the summertime! In the fall, I will follow suit with apples. Thanks so much Dana!

  37. Carrie says

    Wow. It’s disappointing to see so much (vegan) butter in a recipe – still not healthy, although vegan! Yikes….

    • Dana @ Minimalist Baker says

      Not all things have to be low fat, low sugar, unprocessed, organic. Every diet needs wiggle room, especially when it comes to pie ;D

      • Kari says

        Thanks for sharing all your wonderful recipes! I have a big bag of whole wheat pastry flour that needs to be used asap, so I would like to try the recipe using this instead. Do you think I should add more water and keep vegan butter the same? Any suggestions will be appreciated. I will test and report back.

        • Dana @ Minimalist Baker says

          I think that should work. I’d keep the butter the same and adjust the water as needed. Let us know how it goes!

  38. Tasha says

    These were so quick and easy, they came together in less time than preheating the oven! My children now want to know if I can make them everyday :)

    I made half with blueberries and half with sliced nectarine. The nectarine just slightly won out in our house as the favorite, but both were delicious!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Tasha! So glad you all enjoyed them. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xoxo!

  39. Carolyn Rordam says

    I wanted to make this and add a cashew cream cheese to the filling, so its kind of like a danish… Can you advise me on baking time?

  40. Margaret Liu says

    If I want to use frozen blueberries, what are the chances, if any, to recipe? Do aI have to defrost the blue berries? I have frozen wild blueberries from Maine.

    • Dana @ Minimalist Baker says

      You can thaw them, yes! Frozen berries will usually produce some juice as they thaw, so I’d recommend draining that off (and drinking or adding to smoothies) before baking with them as they can make the pie crust wet.

  41. Dolores says

    I’m diabetic and need things low carb. Could you use almond flour instead of all purpose flour?
    Thanks. Dolores

    • Dana @ Minimalist Baker says

      Hi Dolores! If you were going that route I might suggest adding a bit of egg (that’s been whisked) to the dough to help it stick together. It will also brown quicker and also be more tender to work with. Let us know if you try it!

    • Dana @ Minimalist Baker says

      See the notes for tips! You could even to try an equal blend of those and see if it works!

  42. Autumn says

    This looks outstanding! The photography and videography is absolutely amazing! I can’t wait to try. I’ll be back to report what I think of the recipe, but I bet it will be phenomenal just like everything else I’ve tried from your blog!

  43. Barbara says

    Oh that pastry tho! Came together so quick, rolled out easy and was tender, flaky and buttery. Total hands-on time 15 min. Used regular butter and fresh blueberries. Will make this again and again. This is why your website is my go-to!

      • Margaret says

        Hi! Im super excited to try this! Just wondering if I could swap the flour for almond flour or coconut flour?

        • Support @ Minimalist Baker says

          Hi Margaret, we don’t think coconut flour would work as it is more dense and tricky to sub 1:1. If not vegan, we’d suggest using almond flour and adding a bit of egg (that’s been whisked) to the dough to help it stick together. It will also brown quicker and also be more tender to work with. Let us know if you try it!

    • Dana @ Minimalist Baker says

      I’d say thaw and then drain the juice that’s leftover (reserve for smoothies or drink straight!). Otherwise it can make the pie crust wet.