Erica Lea on Jul 30th 2012
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.
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.
- 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.
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
- 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).
- 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.
- 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.
- 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.
- 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.
Thank you to all who entered the giveaway! Have a lovely day.