Mini Strawberry Galettes

Mini Strawberry Galettes by Wood and Spoon blog. These are small open hand pies made with a simple butter dough and filled with fresh strawberries. On top an easy almond crumble adorns each dessert and a sprinkle of powdered sugar finishes them off. These little personal sized desserts are a special was to use summer produce and are sure to impress friends at parties. Find the recipe and how to on

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These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce! 


For the pie dough:

  • 13/4 cups (210 gm) all-purpose flour
  • 11/2 teaspoons sugar
  • Heaping 1/4 teaspoon salt
  • 1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the streusel:

  • ¼ cup plus 1 tablespoon (45 gm) all-purpose flour
  • 3 tablespoons (15 gm) almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

  • 1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
  • 1/3 cup (65 gm) sugar
  • 11/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For assembly:

  • 1 large egg
  • Sliced almonds, for sprinkling
  • 3 tablespoons (15 gm) almond flour


To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

  1. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

  1. Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.


  • Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up.