This Mini Summer Berry Galettes recipe is an easy dessert with strawberries & blueberries baked in a pie crust. SO DELICIOUS!
Yield:12 mini galettes 1x
1 pound strawberries (hulled and cut into small pieces)
11 ounces blueberries
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Zest of 1 lemon
3 pie crusts (1 1/2 package of premade refrigerated pie crust)
1 teaspoon water
Sugar for garnish
Bring pie crust to room temperature by allowing it to sit on kitchen counter for about 15 minutes. Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 350 degrees F.
In a large bowl, combine strawberries and blueberries. Sprinkle with sugar and cornstarch, gently toss with fruit to coat. Gently stir in cinnamon and lemon zest and set aside mixture.
Carefully unroll one of the pie crusts on a lightly floured surface. Using a bowl with a diameter of approximately 4 1/2″ to cut out circles out of the dough, similar to how a cookie cutter is used (you should be able to get 4 circles out of one pie crust). Repeat process with remaining 2 pie crusts.
Lay one of the 4 1/2″ circle pie crusts onto the parchment paper lined baking sheet. Place approximately 1/4 cup of the fruit mixture in the middle of the pie crust, leaving the edges empty.Take care to not scoop excess liquid that might form with the fruit (using a slotted spoon can help). Bring the edges up over part of the fruit filling, overlapping them as necessary until all the edges have been brought up around the fruit. Gently press together the areas where the crust overlaps to help ensure that they stay up around the fruit. Repeat process with remaining pie crusts.
In a small bowl, mix together egg and water with a fork until combined. With a pastry brush, brush crusts with egg wash. Sprinkle with additional sugar both on crusts and on top of fruit.
Bake galettes in oven for 30 minutes or until crust is golden brown. Serve warm or cooled. If desired, top with whipped cream or a scoop of vanilla ice cream.