Over the years, my parents have given me a lot of gifts. You know–gas money, birthday presents, fresh garden veggies, jewelry, books, money for my cap and gown (yeah, this year. Pathetic, I know), trips to restaurants and vineyards, and, well…my life, obviously! So it shouldn’t come as much of a surprise that my parents send Fritz and I home with ridiculous amounts of groceries (including steak, to Fritz’s unending joy) every time we go home for a visit. But last time, Mom threw in a little package that I stuck in the freezer and promptly forgot about…until today.
There’s nothing more amazing than having a pre-made (homemade) pie dough just awaiting a strawberry filling. I grabbed it out of the freezer this morning and let it defrost for a few hours while we went to the beach. Once I got home, I rolled it out, made a quick filling, and baked it. Forty minutes later:
Strawberry galette. Galette basically meaning rustic, which basically means messy, which we all know means easy!
Easy as pie, for once. Pre-made crust + rustic look = a pie that actually is easy.
(And–thanks for all the gifts, Mom and Dad!)
- 1 pre-made pie crust (for a double-crust recipe I’ve used before with great success, see here. It’s also my first ever blog post from 2010!)
- 1 lb strawberries, rinsed and sliced vertically
- 1 t lemon zest
- 2 T lemon juice (I used the zest and juice from half a lemon)
- 2 T cornstarch
- 1/4-1/3 C sugar, depending on how sweet your strawberries are!
- 1 egg, beaten, for brushing the crust
Preheat the oven to 350 and roll out the crust dough into a 12″ circle. Set aside to rest on a lightly greased baking sheet (or on a non-stick baking sheet).
Combine the remaining ingredients except the egg into a small saucepan and heat just until hot. Pour the berries into the middle of the crust, leaving about two inches of crust all the way around.
Fold the crust up around the edges in whatever pattern you want, leaving the middle of the galette open. The messier, the better for this kind of thing. Brush the top with the beaten egg (and feel free to make a mini omelet with the rest).
Bake on the middle rack for 40-45 minutes, until the top is a nice golden brown.
Oh my glory hallelujah, this is delicious.
I hear that pie is even better if your mom makes the crust. Just somethin’ I’ve heard.
Fritz and I ate half of this for dinner, but if you are a normal person and have this for dessert, it can serve 4-6 people.
By the way–beach update! I’ve been so good about being in the sun and have yet to get a sunburn! I’ve definitely amped up the freckleage (that’s a real word, right?) but managed to keep away from the sunburns with good ol’ SPF 30. And having it rain an hour after we got to the beach today might have had something to do with it.
Also, have I ever mentioned how freakin’ cute my parents are? Can’t even stand ‘em.