Yield: 1 10-inch Galette
Degree of difficulty: Easy
Prep Time: 30 minutes
Bake Time: 45-55 min
Total Time: 1hr 20 min
¼ cup Sugar
3 ½ cups Strawberries, sliced
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest
1 ½ tablespoons Cornstarch
Powdered sugar or garnish
1 pouch (1 pound / 454 g) Cup4Cup Pie Crust Mix
1 cup (1/2 pound / 225 g) unsalted butter, cold, cut into ½-inch cubes
1 large egg yolk
10 tablespoons (5 ounces / 140 g) ice water
Cup4Cup Multipurpose Flour, for dusting
- Combine sugar, zest and cornstarch in a mixing bowl. Stir until cornstarch is evenly distributed.
- Add strawberries and lemon juice. Stir until the berries are evenly coated with the sugar mixture
- Combine the Cup4Cup Pie Crust Mix and cold butter in a food processor.
- Briefly pulse the machine a little at a time until the mixture resembles coarse cornmeal. Alternatively, you can use a pastry cutter and bowl to achieve the same result. Transfer mixture to a bowl.
- Beat the egg yolk and ice water together and then add to the bowl. Stir until the mixture looks crumbly. Knead until a dough forms.
- Divide the dough in half and flatten each half into a disc, about 5” in diameter.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes and up to 3 days in advance, or freeze for up to one month in advance.
- Remove one portion of the pie dough from the refrigerator 15 minutes before rolling. Reserve the second portion for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface.
- Roll dough into a 14” circle that is just thinner than 1/8” thick, lifting the dough often to prevent it from sticking.
- Trim off about 1” of the dough’s outer edge to form a 13” circle with a smooth edge. Transfer the dough to a baking sheet lined with parchment paper.
- Place the strawberry mixture into the center of the dough in an even layer that is 10” in diameter, leaving a 2” border along the dough edge.
- Using a small knife, cut a 2” slit in the dough from the dough edge up to the filling edge. Cut additional slits along every 5” of dough, for a total of 8 cuts. Fold one of the 5”sections of dough up over the filling. Repeat with the remaining 5” sections, loosely pleating the dough along the cuts you just made, leaving the center uncovered.
- Position an oven rack in the center of the oven and preheat to 400°F.
- Refrigerate the galette for 10 minutes to re-chill the butter in the pie dough.
- Remove the galette from the refrigerator and place on the center rack of the preheated oven
- Bake 45-55 minutes, until the crust is deep golden brown.
- Remove the galette from the oven and cool on the baking sheet for at least 10 minutes. Dust with powdered sugar if desired.
- To serve, cut the galette into slices. Serve warm or at room temperature.
This galette is best eaten the day it is made. To store, cover and refrigerate for up to 2 days. Reheat on a parchment-lined baking tray in a 375°F oven.