Rustic Strawberry Galette
I adapted this recipe from over at Country Living. It’s one of the easiest pies you can make, but it’s so beautiful, your family will think you are pretty amazing!
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For the Crust
- 1 1/4 cups all-purpose flour, plus more for work surface
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 cup granulated sugar
- 1/2 package (4 ounces) cream cheese, cut into 1/2-inch cubes
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
For the Strawberry Filling
- 2 pound strawberries, hulled and halved (large ones quartered)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 egg, beaten with 1 teaspoon water or milk or almond milk
- 2 tablespoons sugar
Directions
In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla extract, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1- 2 inch border. Fold border up and over strawberries to create a rim. Brush crust with egg wash/ milk/ or almond milk and sprinkle with sugar. Bake galette until crust is golden, 40 to 45 minutes.
Note: Instead of making your own pie crust you could use a store bought rolled pie crust. Simply thaw and unroll on your baking sheet. This would make it easy enough for a busy weeknight!
Serve with vanilla ice cream if desired. Enjoy!
