I can’t seem to stay away from pie for too long.
Which is funny, because I’ve never though of myself as much of a pie lover.
As they say…actions speak louder than words.
Or, blog posts speak louder than preconceived notions on personal pie preferences.
This is where I’m at.
In the middle of loving pie crust and trying to get my rhubarb in before the season is over.
And this is how I’m doing it.
STRAWBERRY RHUBARB GALETTES WITH HOMEMADE VANILLA ICE CREAM
Now, I know that strawberry rhubarb pie is no new thing, but it is a great classic and is especially amazing if you have garden fresh strawberries and rhubarb to work with.
So, thank you to my dad’s garden and the farmers market.
I really love a galette.
Galettes are so much easier to make than a pie, in my opinion, because there is less perfection required.
Those edges are meant to look rustic so you don’t have to worry much at all about getting a nicely crimped edge. Just spoon a bit of filling into the middle of simple pie crust circles and fold the edges up and over.
And, of course, a little vanilla ice cream is required.
You know how I feel about pie and ice cream.
The homemade rusticity of this tart really benefits from the addition of a made from scratch ice cream. Not that a store bought version won’t work, but for the best pie and ice cream experience possible, go for the homemade.
I tell you this because I care about you.
KITCHEN HACK OF THE DAY:
A mixture of flour and sugar sprinkled on the bottom of the pie crust under the filling will stop your pie filling from being soggy or too liquid-y by soaking up the excess liquid and turning into a thick, glossy sauce! This technique is great for pie fillings that contain a lot of fresh, uncooked fruit. Topping your filling with a spoonful of sugar before baking will give you a glossy finish.
- For the ice cream:
- 1 C. Whole milk
- 2½ C. Heavy Cream
- 1 C. Sugar
- 1 T. Vanilla
- For the pie:
- double recipe Pie Crust and egg wash - make according to recipe directions and chill.
- 12 oz. Rhubarb, sliced into ½" pieces
- 2 T. Honey
- 2 T. Water
- 20 oz. Strawberries, stems removed, quartered
- 4 T. Sugar
- 3 T. Cornstarch
- 4 T. Water
- 2 T. Flour
- 2 T. Sugar
- 12 t. Sugar, for topping
- For the ice cream:
- Place the cream, milk,sugar and vanilla in a mixing bowl and whisk until, the sugar dissolves, about 2 minutes. Freeze according to manufacturer instructions. When done churning, place in an airtight container and freeze solid.
- For the Pie:
- Place the rhubarb, 2 T. honey, and 2 T. water in a small sauce pan and bring to a boil. Reduce heat to medium and let simmer for about 4-5 minutes, or until the rhubarb is tender but not mushy.
- Set aside.
- In another sauce pan, toss together the strawberries, 4 T. sugar and 3 T. cornstarch. Stir in the 4 T. water to moisten. Slowly bring to a simmer, stirring with a rubber spatula. Once it reaches a boil and the juices thicken up a bit, remove from heat and stir in the rhubarb mixture. Take care to not over-cook the strawberries so that they won't be overly mushy once baked.
- Line two baking sheets with parchment paper.
- Roll out the pie dough quite thinly.
- cut 12 6" circles out of the dough and place 6 on each baking sheet. You may have to get creative to find something 6 inches round to use as a cutter - I used a very, very large drinking glass.
- In a small bowl, mix together the 2 T. flour and 2 T. sugar. Place 1 t. of the mixture in the center of each pie circle and smooth out around the dough.
- Divide the pie filling equally between the each of the pie circles, keeping the filling in the center.
- Fold the edges of each pie circle up and over the filling, all the way around(see pictures).
- Brush the crusts with egg wash.
- Sprinkle 1 t. of sugar on top of the filling of each galette.
- Bake at 400 degrees for 20-25 minutes, or until crusts are lightly golden brown on top.
- Serve topped with vanilla ice cream.