Juicy strawberries and strawberry preserves piled high on top of a homemade pie crust and folded free form around the strawberries. Rustic, beautiful and simple. Perfect for a summer dessert with a scoop of vanilla ice cream!
8tablespoonunsalted butter cold and cut into small pieces
3-5tablespoonice cold water
Filling
4cupsstrawberriesabout 1 ¼ quarts, hulled and sliced
2tablespooncornstarch
⅓cupsugar
1tablespoonlemon juice
2tablespoonstrawberry preserves
2teaspoonvanilla
1egg and coarse sugar(sugar in the raw, sanding sugar) optional
Ice cream for servingoptional (but not really)
Instructions
Pie Dough
In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea. With the processor running, add 3 tablespoon ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoons of water, one at a time, if the dough isn't coming together.
Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.
Filling and Assembly
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
Combine the strawberries, sugar, lemon juice, strawberry preserves, vanilla, and cornstarch in a medium bowl. Mix gently to combine.
Roll out the dough onto a floured surface to a circle about ¼ inch thick and 14 inches in diameter. Place the crust onto the baking sheet.
Pour the filling onto the crust, leaving about 2 inches at the edge. Fold the edge of the crust up over the strawberries all the way around the galette, pleating the dough as necessary to form a circle.
Beat the egg with 1 teaspoon of water and brush the edges of the pastry with the egg wash. Sprinkle coarse sugar over the egg wash.
Place in the preheated oven and bake until the filling is bubbly and crust is golden brown, about 35-40 minutes. The galette will leak some during cooking. Allow to cool about 15 minutes before slicing.
Notes
See the post for pictures on folding the edges of the dough.
The galette can be kept refrigerated, tightly covered with foil, for 2-3 days. It's best warmed up in the microwave for 20 to 30 seconds if refrigerated.
The galette is best served slightly warm with a scoop of vanilla ice cream!
Nutrition
Calories: 226kcal
Keyword galette, rustic pie, strawberry, strawberry pie