Strawberry Galette + The Winner

Strawberry Galette 004

If I were to choose my bane in baking, it would be pie crust. No matter what I do, it seems, my crusts inevitably turn out tough or crumbly, even if I use all white flour.

Grandma K. agrees with me. Pies are evil.

Strawberry Galette 006

This recipe may of have changed my mind. Slightly. It was the first pie crust that I was sort of proud of. There was no toughness in sight, it was flaky not crumbly and had lovely flavor. I’m still mighty leery of pies, but I just might have the courage make another using this crust recipe.

Recipe notes:

  • The original recipe called for a basil cream sauce, but it sounded a bit strange to me so I left it out.
  • Reuben, who does not like overly sweet desserts, thought this was bit tart. Perhaps another time I would increase the sweetness slightly.
  • With the leftover dough and strawberries, I made little hand pies.

Strawberry Galette | adapted from Martha Stewart | makes 8-10 servings | printable page

For The Dough

  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 1/8 teaspoon salt
  • 1 teaspoon sugar
  • 8 ounces (1 cup) cold unsalted butter, cut into small pieces
  • 1/3 cup plus 2 tablespoons ice water

For The Galette

  • 1 pound strawberries, hulled
  • 1/4 cup plus 1 tablespoon sugar (I used evaporated cane juice)
  • 2 teaspoons cornstarch
  • 1 large egg yolk
  • 1 tablespoon water
  • 1 tablespoon cold unsalted butter, cut into small pieces

Directions:

  1. Make the dough: (I mixed the dough by hand using a pastry cutter) Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
  2. Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
  3. Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
  4. Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
  5. Transfer to a serving plate. Serve warm with basil cream and fried basil.

Now For the Giveaway Winner!

And the winner of Pioneer Woman’s Cooking Essentials is…

Commenter #77, Nikki Sportsman, who said: “on toast, with jam.”

That’s one of my favorites, too!

Congratulations, Nikki! I will contact you soon.

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Thank you to all who entered the giveaway! Have a lovely day.

A Bit of Pie…

Every year on Thanksgiving Eve we have a little get-together to eat pie. I know, it seems like overkill to eat pie two nights in a row. But we love pie and can’t seem to get enough of it.

Here are a few of my favorites:

banana-cream

Banana Cream Pie. No recipe, just step-by-step photos. Here’s a recipe that’s similar.

blueberry-pie

Blueberry Pie. Shared by my sister. I took this photo way back in 2007.

squash-pie

Winter Squash Pie with whole wheat crust.

Some scrumptious pies from other bloggers:

:: Georgie Peach Pie via honey & jam ::

:: Mini Pumpkin Pies via A Food Lover’s Journey ::

:: Lemon Meringue Pie via bron marshall ::

:: Pear, Honey and Ginger Slab Pie via Shoots and Roots ::

Have a blessed Thanksgiving, and make sure to eat plenty of pie!