Combine berries, kiwi, maple syrup in ginger in a large bowl. Mix and mash a little, set aside.
Divide pie crust dough into four equal portions. Roll each portion into a ball.
Preheat oven to 400 F/ 205 C.
On a parchment lined cutting board or counter, take one dough ball at a time and roll out into a small circle (see images above in post), about 1/4 inch thick or alternatively, use your fingers to press the dough out into circles. Repeat with remaining dough on same sheet of parchment.
Transfer parchment paper (dough circles and all) to a cookie sheet.
Spoon 1/4 of your prepared berry filling into the center of each dough round.
Working quickly, fold the sides of each dough circle toward the center of each galette. This is not supposed to be very neat, this is a rustic pie - so do not fret if it gets messy. Just try your best to fold the edges up, and use the warmth of your hands to press and patch any holes.
Place your prepared galettes into your preheated oven.
Bake for 30-35 minutes or until bottoms and edges are turnig golden.
Let cool before serving, and optionally serve with fresk kiwi slices.