Forget pie plates, make galettes instead #recipe #dessert #summer
When sweet strawberries are in season, there’s nothing quite like a rustic, delicious fresh strawberry galette to showcase them. This easy dessert brings together juicy, fresh fruit and a flaky galette crust—no pie dish or complicated tools required. You’ll have it ready for the oven in under 15 minutes—making it a total crowd pleaser!
https://www.bostongirlbakes.com/strawberry-galette/
Ingredients
1 refrigerated Pie Crust store-bought or homemade
¼ cup (50 g) granulated white sugar
1 ½ tablespoons cornstarch
2 ½ cups strawberries sliced
1 teaspoon vanilla Extract
1 tablespoon unsalted Butter melted (or use egg wash)
2 tablespoons Raw Sugar
Instructions
Preheat your oven 375℉ (190℃)and line your baking sheet with parchment paper.
Roll your ready to bake pie crust out to about 12 inches in diameter, on top of your parchment lined baking sheet. 1 refrigerated Pie Crust
Then mix together the sugar and cornstarch in your bowl. ¼ cup (50 g) granulated white sugar 1 ½ tablespoons cornstarch
Add the strawberries and vanilla, and gently stir into the dry ingredients until you no longer see any dry spots. 2 ½ cups strawberries 1 teaspoon vanilla Extract
Pour onto the center of the pie crust, leaving a 1 ½ to 2 inch border with nothing on it on the outside edge.
Fold the outside edge on top of the strawberry mixture, brush the melted butter on top of the folded over pie crust, and sprinkle the sugar on top. 1 tablespoon unsalted Butter 2 tablespoons Raw Sugar
Bake for about 35 minutes, let cool, and enjoy with some vanilla ice cream!
Notes
Storage: Let the galette cool completely before storing. Wrap loosely in foil or place in an airtight container. Store in the fridge for up to 4 days. Reheat in the oven to crisp up the crust—avoid the microwave for best results. You can also freeze for up to 3 months.
Make ahead: To make ahead, prepare the unbaked galette and chill it, wrapped in plastic wrap, then bake when ready to serve.
#galette #strawberrypie
https://www.bostongirlbakes.com/strawberry-galette/
Ingredients
1 refrigerated Pie Crust store-bought or homemade
¼ cup (50 g) granulated white sugar
1 ½ tablespoons cornstarch
2 ½ cups strawberries sliced
1 teaspoon vanilla Extract
1 tablespoon unsalted Butter melted (or use egg wash)
2 tablespoons Raw Sugar
Instructions
Preheat your oven 375℉ (190℃)and line your baking sheet with parchment paper.
Roll your ready to bake pie crust out to about 12 inches in diameter, on top of your parchment lined baking sheet. 1 refrigerated Pie Crust
Then mix together the sugar and cornstarch in your bowl. ¼ cup (50 g) granulated white sugar 1 ½ tablespoons cornstarch
Add the strawberries and vanilla, and gently stir into the dry ingredients until you no longer see any dry spots. 2 ½ cups strawberries 1 teaspoon vanilla Extract
Pour onto the center of the pie crust, leaving a 1 ½ to 2 inch border with nothing on it on the outside edge.
Fold the outside edge on top of the strawberry mixture, brush the melted butter on top of the folded over pie crust, and sprinkle the sugar on top. 1 tablespoon unsalted Butter 2 tablespoons Raw Sugar
Bake for about 35 minutes, let cool, and enjoy with some vanilla ice cream!
Notes
Storage: Let the galette cool completely before storing. Wrap loosely in foil or place in an airtight container. Store in the fridge for up to 4 days. Reheat in the oven to crisp up the crust—avoid the microwave for best results. You can also freeze for up to 3 months.
Make ahead: To make ahead, prepare the unbaked galette and chill it, wrapped in plastic wrap, then bake when ready to serve.
#galette #strawberrypie
