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Fresh Mini Blueberry Galettes

Fresh Mini Blueberry Galettes are a quick and easy dessert that is perfect for a light sweet treat! Crispy, flaky pie dough bursting with blueberries and topped with vanilla creme fraiche.

Top view of four Fresh Mini Blueberry Galettes on a parchment-lined baking sheet

Fresh Mini Blueberry Galettes

I do NOT consider myself a baker by any means. So when I make something like this I’m always impressed with myself.

For whatever reason, baking has always scared me. Desserts in general do. I like to eat them, but struggle to make them.

Close-up Two Fresh Mini Blueberry Galettes on parchment paper

One of my favorite, non stressful ways to make pie is a rustic version of pie called a galette. I call it a “lazy man’s pie.”

A galette is basically a flat round piece of flaky dough filled with sweet or savory components. So, instead of putting it in a pie dish and making it look pretty. It’s more rustic and you fold the edges up.

Honestly, in my opinion it’s just as pretty if not prettier than normal pie. (and definitely easier)

Collage of unbaked Fresh Mini Blueberry Galettes on a baking sheet

Especially because in today’s recipe I used store bought pie dough instead of making my own. Yes, I hit that easy button and you’re gonna love me for it! Gotta love shortcuts!

And this short cut is definitely worth it. You don’t lose on flavor but shave down the time. Woohoo!

Now, I do need to give you a heads up. Don’t make the same mistake I did by overfilling the galettes. (I told you I wasn’t a baker) You want to fill them, but make sure you save enough room on the edges to fold the dough over so it is a pocket to hold the fruit in. Otherwise you’ll end up with fruit spilling out of the edges and the pie dough unraveling like me.

So… moral of the story? Don’t overfill! You want about an 1/2″ – 1″ of dough to fold over on the edges.

Top view of four Fresh Mini Blueberry Galettes on parchment paper

These galettes are baked until the pie dough is flaky and lightly browned on the edges and the fruit is soft, bursting and bubbly on the inside.

Top these beauties with a light Vanilla Creme Fraiche and you’ll be in heaven after the first bite. These galettes are light, fruity and have just the right amount of crunch from that pie dough. They’ll sure to impress any dinner crowd or your kids… depending on who’s harder to impress. 🙂 haha!

Bon Appetit friends!

Close-up of Fresh Mini Blueberry Galettes on parchment paper

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Fresh Mini Blueberry Galettes -web-5

Fresh Mini Blueberry Gallettes

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  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 mini galettes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: French


Fresh Mini Blueberry Galettes are a quick and easy dessert that is perfect for a light sweet treat! Crispy, flaky pie dough bursting with blueberries and topped with vanilla creme fraiche.



Blueberry Galettes:

  • 1 lb. blueberries
  • 1/3 cup coconut sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon arrowroot
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 prepared pie crusts
  • 1 egg, beaten

Vanilla Creme Fraiche:

  • 1/2 cup creme fraiche
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla bean paste


  1. Preheat to 400 degrees F and line one baking sheet with parchment paper.
  2. To a medium bowl, add blueberries coconut sugar, lemon juice, arrowroot, vanilla extract, lemon zest, cinnamon and nutmeg. Toss to coat the blueberries and set aside.
  3. Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it’s flat. Using a bowl that’s about 6 inches in diameter, cut 3 rounds in each pie crust. Do the same with the other pie crust. Each pie crust should give you 3 rounds. Place the pie rounds on prepared baking sheet.
  4. To the center of the round add 1/6 of the blueberry mixture, leaving room around the edges. Then gently fold the pie crust over the blueberry filling, you should have about 1/2″ – 1″ of pie dough to fold over.
  5. Brush the edges of pie dough with a beaten egg.
  6. Bake 20-23 minutes or until lightly browned on edges and blueberries are bursting.
  7. Remove from oven and let cool slightly, for 5 minutes or so.
  8. In the meantime, to a small bowl add creme fraiche, maple syrup and vanilla bean paste. Whisk until ingredients are combined.
  9. Serve the creme fraiche over the galettes. Garnish with fresh mint.


  • Serving Size: 1/2 galette
  • Calories: 230
  • Sugar: 20 g
  • Sodium: 179 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 16 mg

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Recipe collage for Fresh Mini Blueberry Galettes



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13 comments on “Fresh Mini Blueberry Galettes”

    1. It is a paleo friendly powder that is a thickener. It’s in the spice aisle. If you can’t find it yes corn starch will do.