Rustic Strawberry Galette
No need to spend all kinds of time rolling out pie dough – why not make a Rustic Strawberry Galette? Same great taste without the fuss and it’s oh-so-pretty! A delicious crust, bursting with fresh fruit!
I love this time of year when the Summer fruit is at it’s peak like gorgeous strawberries.
I had some leftover from a bunch that I bought so I decided that I’d make a pie with it since I was going over to have dinner with some friends at their house.
Rolling out pie dough for me is such a task and I’ve been wanting to try my hand at making a galette, so that’s what I did!
What’s a Galette?
A galette is French and basically refers to a flat pastry; in this case it’s used as a crust for a pie.
What I love about a galette is that it doesn’t have to be perfect, it’s rustic and easy and it makes a really beautiful pastry in it’s imperfection!
Can you use different fruits?
YES! In fact, in a few weeks when peaches are at peak, I will absolutely be making a Peach Galette!
Other fruits that would be fantastic: blueberries, cherries, strawberry-rhubarb, raspberries, blackberries, apple! You’re only limited by your imagination!
Can you freeze the Galette?
Yes, absolutely. What I would do in that case is not bake it.
Assemble the pie just like you would if you were going to stick it in the oven, but then just wrap it well in plastic wrap and a freezer bag and stick it in the freezer until you’re ready to use it. Then just thaw it in the fridge overnight.
How to make a Rustic Strawberry Galette
We’re making our own dough in a stand mixer for this strawberry galette recipe, but you can certainly pick up some refrigerated or frozen dough to make this recipe.
You’ll find though, that is crust is SO easy to make you may just want to try your hand at it!
Rustic Strawberry Galette
No need to spend all kinds of time rolling out pie dough - why not make a Rustic Strawberry Pie? Same great taste without the fuss and it's oh-so-pretty! A delicious crust, bursting with fresh fruit!
Ingredients
- Pie Crust
- 12 Tbsp Cold Butter, cut into small cubes
- 1 1/2 cups All Purpose Flour
- 1 Tbsp Sugar
- 1/2 tsp Salt
- 1/4 cup Sour Cream
- 2 Tbsp Very Cold Water
- 1 medium Egg
- 1 Tbsp Water
- Pie Filling
- 1 1/2 Pints Fresh Strawberries, sliced
- 3 Tbsp Sugar
- 1/2 medium Juice From Fresh Orange
Instructions
Pie Dough
- Once your cold butter is cut into cubes, stick them into the freezer while you prepare the other ingredients.
- In the stand of your bowl mixer, add flour, sugar and salt. Using your paddle attachment, mix on low speed for about 20 seconds.
- Add the butter from the freezer and on LOW speed, pulse the ingredients for about 20 seconds. Repeat until the butter is covered in flour and is just starting to become smaller pieces. It took me about 10 pulses at 20 seconds each.
- Add all of the sour cream and on low speed, mix until all of the sour cream has been incorporated - about 30 seconds.
- Add the cold water one Tablespoon at a time and mix on low. Once both Tablespoons are added, the dough should be beginning to stick to the paddle. It will also STILL be sort of dry so you are not looking for a wet dough here. When you grab the dough to try to form it into a ball, it should be stick together. If it doesn't, add more cold water ONE Tablespoon at a time.
- Remove the paddle attachment and form a ball with the dough.
- Place the dough onto a large sheet of plastic wrap. Cover the dough with the plastic wrap and press the dough into a disc shape, you can press this out more later.
- Place the dough into the refrigerator to chill for about 90 minutes.
- When the dough has chilled, preheat the oven to 400°
- Remove the dough from the plastic wrap and place onto a parchment lined baking sheet.
- Roll or press the dough out to form a larger circle.
- In a small bowl mix the egg with 1 T water and set aside.
Pie Filling
- Add the strawberries, sugar and orange juice to a large bowl and toss to combine the ingredients. Set aside.
Making the Pie
- Once the dough has been pressed out, pour the fruit filling into the middle of the dough leaving about 2" all the way around without filling.
- Begin folding the edge of the crust over the fruit but leaving the middle of the filling exposed.
- Once you've completed folding, brush the edges with the egg wash.
- OPTIONAL: sprinkle sugar on the pie edge
- Bake the galette for about 40-45 minutes or until the edges begin to brown.
- You may see juice from the fruit escaping but that's okay.
- Remove the galette from the oven and let sit on tha pan for about 15 minutes to cool.
- Serve warm with ice cream or enjoy it as is!
Notes
Add sliced almonds or pecans once the pie has been removed from the oven.
Nutrition Information
Yield 6 Serving Size 1 gramsAmount Per Serving Calories 610Total Fat 36gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 14gCholesterol 94mgSodium 566mgCarbohydrates 67gFiber 4gSugar 22gProtein 8g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
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