I never thought of baking with strawberries until I had my good friend Amanda’s strawberry pie. Amanda owns an amazing pie shop in Gainesville, GA, Buttermilk Pie, and she introduced me to the heavenly taste of baked strawberry pie last year. After eating several of her mini strawberry pies, I thought to myself, “where has this pie been all of my life?”
I wanted to try my own version of strawberry pie so I decided on a galette. Making galette’s are great for those people who are still honing their pie crust skills, aka, me. As I have mentioned many times before, baking with seasonal fruits allows you to cut back on the sugar in your recipes and allow the fruit’s natural flavors to shine through.
Strawberries are in season and they are at their sweetest. I hope you try this recipe especially if you’ve never baked with strawberries before. I guarantee this recipe will be in your summer baking rotation for years to come!
Pie Crust via All Recipes
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup cold shortening
2-3 tablespoons ice water
1 egg for egg wash
2 cups strawberries cut lengthwise
1/2 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
Pre-heat your oven to 375 degrees. Line a round pizza sheet or large cookie sheet with parchment paper.
While the oven is heating, prepare the pie dough. Add the flour and salt to a bowl and whisk the ingredients together. Cut in the cold shortening with a pastry blender. The mixture should start to take on a crumbly texture. Add the ice water one tablespoon at a time until the dough start to come together. Once the dough is ready, gather it together in a ball. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 30 minutes.
While the dough is chilling, prepare the strawberry filling. Toss the cut strawberries with the sugar, cornstarch and vanilla. Place in the refrigerator until you are ready to roll out your pie crust.
Once the dough has chilled, roll out the dough with your rolling pin and place the dough on your lined pizza sheet our cookie sheet. Place the strawberry filing into the center of the dough. You will likely have left over strawberries so make sure you don’t overcrowd the pie crust. Make sure you leave room to gather the ends of the crust together to form the galette. When you have the filling placed in the center of the pie dough, pull the ends to the center, brush the dough with the egg wash and sprinkle with sugar.
Bake the galette for 45-50 minutes or until the crust turns a golden brown color. Cool then serve with fresh whipped cream or vanilla ice cream. Enjoy!
Tamara Eckles is a baker, blogger and radio host. She is the founder of Jem of the South, the place where you “Discover Something Sweet!” Join her adventures in baking on her blog and follow her on Instagram and Twitter!
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