Strawberry Rhubarb Galette

Strawberry Rhubarb GaletteMy mother is not a baker. If the main ingredients in a recipe are flour, sugar, and butter, she’ll pass or politely ask someone else to make it. That’s why I found it so funny when Shari’s Berries asked me to pass along this Mother’s Day post featuring baking advice from the mothers of popular food bloggers, including Sally of Sally’s Baking Addiction and Michelle from Brown Eyed Baker. Their mothers impart some great advice–my favorite is “Don’t be afraid to mess up!” from Yossi Arefi’s mom. That’s great advice for life in general.

Strawberry Rhubarb GaletteWhen I first got into baking, my mom was left scratching her head. She’s a great cook, but baking just frustrates her. How I grew up to be a baker, I don’t know. It’s probably some sort of cosmic middle child joke.

I have seen my mother bake exactly one thing: a classic cherry-pineapple dump cake. Except that my mother, ever a lady, would never serve something called “dump cake.” Instead she takes a tip from her mother, tops it with vanilla ice cream, and calls it “Simply Delicious.” That’s what it is, after all. I guess my mom’s lone piece of baking advice–besides “don’t”–would be that if you don’t like the name of your dessert, change it.

Strawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteNo, my mother is not a baker. But when all is said and done, my mom and I, we’re not so different. For one, we’re both caretakers by nature. We express love in acts of service which, incidentally, is also the form in which we receive love. If you mention to my mom that you are struggling with something, she’ll be right there with you, trying to figure it out. If she perceives that you are overwhelmed, she’ll send you flowers or a goofy card. That doesn’t mean she doesn’t occasionally neglect her own needs and make herself crazy because she’s trying to help someone else–that’s something that her mother did before she did and a habit of mine as well. 

Just know that if my mom does you a favor or sends you a gift or calls at 11pm on a Wednesday just because she wants to say hello, it’s because she really values you. And if I make you a pie and put it on the internet for a holiday we can’t even celebrate together, know that it’s because I really value you.

Strawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteAnother way my mother and I are alike? We both prefer fruit desserts over chocolate.* When I started planning what I’d make for my Mother’s Day post, I really thought about what my mom would like to eat. Strawberry rhubarb pie quickly came to mind, with a whole wheat crust, because my mom will take extra nutrition anywhere she can get it, even in dessert.

*Know that my little sister is rolling her eyes as she reads this.

Strawberry Rhubarb GaletteInstead of making pie, something that my mom would literally never attempt, I went for a simple, rustic Strawberry Rhubarb Galette. Free-form pies are definitely my mom’s style. There’s no crimping or anything–just lay the rolled dough on a baking sheet, pile the filling in the middle, and gather it all together with your hands. Bake it for 45 minutes and let it cool before serving.

My mom, a self-proclaimed vanilla person, would insist on a scoop of vanilla ice cream to go with her slice of this sweet-tart classic dessert. I would too. My mom and I–we’re more alike than we are different.Strawberry Rhubarb GaletteStrawberry Rhubarb Galette

Happy Mother’s Day, Mom! I love you waaaaay more than chocolate. XOXO

Strawberry Rhubarb Galette
makes 1 galette, 8 servings

2 cups fresh strawberries, cut into 1/2-inch pieces (about 16 ounces)
1 cup fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 1-2 stalks)
2/3 cup granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
4 tablespoons cornstarch
2 tablespoons fresh lime juice (about 1 lime)
1/2 recipe Whole Wheat Pie Dough, or other good crust
milk, for brushing
1 tablespoon coarse sugar, for sprinkling (I used turbinado)
1 tablespoon unsalted butter, cut into small pieces
vanilla ice cream, for serving, if desired

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine strawberries and rhubarb in a large mixing bowl. Add sugar, ginger, nutmeg, salt, cornstarch, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim scraggly edges, if desired. Transfer to prepared pan. Use a slotted spoon to remove strawberry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Brush exposed crust with milk and sprinkle with coarse sugar. Dot exposed filling with butter.

Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.

Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.

Whole Wheat Pie Dough

Whole Wheat Pie DoughI have a lot of feelings about pie crust. Namely, that it should be easy, homemade, have defined flaky layers, and be insanely delicious. No hard, crunchy, cardboard-flavored crusts for me, thanks.

Whole Wheat Pie DoughWhole Wheat Pie DoughNow, I have a pie crust that is all these things and more. Yes, my Cream Cheese Pie Dough is perfection, as far as I’m concerned. And what’s not to love? The dough is simple to make and never, ever tears during rolling. It goes well with sweet and savory applications. It has so many layers that I have had friends comment that it’s akin to having a pie wrapped in croissant dough. And it really is delicious.

I could go on and on about that crust all day. Really, I could. But as much as I love it, sometimes I just need a change.

Whole Wheat Pie DoughWhole Wheat Pie DoughEnter this Whole Wheat Pie Dough. It has all the ease, flakiness, and versatility of my beloved Cream Cheese Pie Dough, but with a rich whole wheat flavor. It might sound a little odd, the idea of a pie made with a whole grain crust, but trust me when I say that it’s shockingly good. The combination of sweet, jammy fruit and nubbly wheat crust–let’s just say it’s the dessert you never knew you wanted.

If you don’t believe me, just wait–I have a Strawberry Rhubarb Galette coming your way tomorrow 😊🍓Whole Wheat Pie Dough

Whole Wheat Pie Dough
makes two 9-inch pie crusts

2 1/2 cups whole wheat flour (or white whole wheat flour)
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
8 ounces (2 sticks) unsalted butter, very cold, cut into cubes
2/3-3/4 cup buttermilk, very cold

In a large mixing bowl, whisk together whole wheat flour, baking powder, sugar, and salt. Add cold butter, and use a handheld pastry blender to cut it into the dry ingredients until the smallest pieces are the size of large peas. Pour in 1/2 cup cold buttermilk and stir with a silicone spatula or wooden spoon until clumps form. Add more buttermilk by the tablespoon, as necessary. Put your hands* in the bowl to knead the mixture until it comes together. Form the dough into two discs, and wrap them individually in plastic wrap. Chill for one hour, or up to two days.

Flour a surface and a rolling pin. Take one disc of dough out of the refrigerator, unwrap it, and place it on the surface. Press the dough with the rolling pin. Roll it in one direction 3-4 times, and then turn it 90 degrees. Roll in one direction 3-4 times. Repeat rolling and turning until dough is at least 12 inches in diameter, dusting with more flour as necessary to prevent sticking.

Fold dough in quarters, and place in a pie plate with the scraggly edges hanging over the outside of the pan. Unfold the dough to fill the pan. Trim the excess to 1/2 inch. Fill crust with filling and chill for at least 15 minutes. From here, there are two options.

For a single crust pie, crimp the edges, and brush them with additional buttermilk. and bake at 375F for 45 minutes to one hour, covering the crust with foil halfway through. Let cool at least three hours.

For a double crust pie, roll out the top crust the same way that you did the bottom crust. Cut into strips for a lattice,* or leave whole to cover the whole pie. Trim the excess to 1/2 inch. Crimp the edges, then chill for 15 minutes. Brush the crust with additional buttermilk. Cut vents if the top crust is whole. Bake at 375F for 45 minutes to one hour. Let cool for at least three hours.

Notes:

If your hands are warm, run them under cold water for thirty seconds (and then dry them) before kneading.

Cream Cheese Pie Dough

imageThis was a big weekend in New York City. It was Halloween, which is always a production (I skipped it). It was the weekend of the New York City Marathon. And most importantly (to me anyway), it was the beginning of pie season! I celebrated by making three apple pies with my friends, Liz and Kat, and watching the final game of the World Series while eating too much pizza. But back to pie season–it’s wonderful time of year when we make and eat pie for two months straight and don’t care who knows it! The holidays demand pie, and I am happy to oblige. Between now and Thanksgiving, I’m going to post three pie recipes! Make sure to check back each week–you may just find your new favorite holiday dessert. But before we get to the pies themselves, we have to talk about crust.

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Pie crust is notoriously intimidating. If you let it get even the slightest bit warm before it goes in the oven, it loses flakiness. If you don’t add enough liquid, it’s crumbly. If you add too much liquid, it’s a sticky mess. Even if you get the dough right, there’s the rolling, transferring to the pie plate, and crimping. And there are so many options! Butter, shortening, ice water, buttermilk, vodka, vinegar, sugar, no sugar–it’s enough to make your head spin before you’ve ever turned on the oven! All that said, the method is very simple: cut cold fat into dry ingredients, stir in cold liquid, knead and chill, roll and bake. That’s it. Simple. But not easy.

For years, I’ve used Deb Perelman’s All Butter, Really Flaky Pie Dough. It’s an excellent recipe, and her accompanying pie tutorials simply cannot be beat. But I am one of those people who can’t leave perfection alone, so last April I threw some cream cheese in there, just to see what would happen. It was a good decision. The combination of cream cheese and butter guarantees a rich, flaky crust–it never turns out dry. The cream cheese also allows for easy rolling. It helps prevent tears–this dough can be flipped and turned and rolled and cut every which-way, and it almost always remains intact. If you do get a tear, just patch it back together with your fingertips–no problem! Instead of using ice water in my dough, I am partial to cold buttermilk. While ice water would do, it adds no flavor and makes this particular crust a little tougher than I’d like. We need acid to make things tender, and if we’re going to use one, it should add a little flavor. Buttermilk is the answer (isn’t it always?). And there is no question as to how much liquid we’ll need in this crust–it’s 1/4 cup every single time. There is no guess-work here!

imageimageWe have to talk about one more thing: the food processor. So many people love to mix up their dough by pulsing everything until it comes together, but it’s never worked for me. I either get a crumbly crust, or a tough, over-worked mess. I use a pastry blender (pictured above). It allows you to get a feel for the dough while you are putting it together, rather than having to guess while looking at your ingredients through a wall of plastic. It takes the guess-work out of the mixing. Pastry blenders are roughly $5, and they can be used for lots of things: pie (obviously), biscuits, even guacamole and mashed potatoes! Get one–you’ll love it.

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imageimageimageThe dough begins with mixing together flour, sugar, and salt. Then, using your pastry blender, cut 8 ounces of butter and 8 ounces of cream cheese into the flour mixture. Next, stir in 1/4 cup of cold buttermilk, knead it all together for a minute or two, wrap it in plastic, stick it in the fridge, and you’re done…for an hour. Once the chilling time is over, place one disc of dough on a well floured surface. With a floured rolling pin, press down on the dough, rolling in one direction a few times. Turn the dough 90 degrees, and roll again. Repeat this until your dough is at least twelve inches in diameter. If it starts to stick to your surface or your rolling pin, dust with more flour. If it gets warm, chill it for ten minutes before starting where you left off. To transfer it to your pie plate, gently fold it into quarters, and place it in the pan with the scraggly edges hanging over the edge. Unfold the dough, and voila! The crust is in the pan. Trim the edges to 1/2 inch of overhang. Then fill with your favorite filling. If it’s a single crust pie, you can crimp the edges and put the pie in the oven. If you want a double crust pie, put the filled crust in the fridge while you roll out the second crust just like you did the first one. Cut it into strips if you want a lattice (more on that very soon!), or leave it whole if you want the whole thing covered. Trim the excess to 1/2 inch, crimp the edges, cut a few vents (if it’s fully covered), and it’s ready for the oven. Preheat the oven only AFTER you have finished assembling the pie. Now, you are roughly one hour from a hot homemade pie coming out of your oven!

Check back later this week for the first of my three pie recipes this month!

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Cream Cheese Pie Dough
makes two crusts, enough for one double-crust or two single-crust 9″ pies

2 1/2 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
1 cup (8 ounces) unsalted butter, very cold, cut into cubes
1 cup (8 ounces) full-fat cream cheese, very cold, cut into cubes
1/4 cup buttermilk, very cold

In a large mixing bowl, whisk together flour, sugar, and salt. Add cold butter and cream cheese into the bowl. With your pastry blender, cut the ingredients together until the largest bits of butter and cream cheese are the size of small peas. Add the buttermilk, and give it a quick stir to distribute. Put your hands* in the bowl to knead the mixture until it comes together.* Form the dough into two discs, and wrap them individually in plastic wrap. Chill for one hour, or up to two days.

Flour a surface and a rolling pin. Take one disc of dough out of the refrigerator, unwrap it, and place it on the surface. Press the dough with the rolling pin. Roll it in one direction 3-4 times, and then turn it 90 degrees. Roll in one direction 3-4 times. Repeat rolling and turning until dough is at least 12 inches in diameter, dusting with more flour as necessary to prevent sticking.

Fold dough in quarters, and place in a pie plate with the scraggly edges hanging over the outside of the pan. Unfold the dough to fill the pan. Trim the excess to 1/2 inch. Fill crust with filling and chill for at least 15 minutes. From here, there are two options.

  1. For a single crust pie, crimp the edges, and brush them with additional buttermilk. Chill for 30 minutes while you preheat the oven to 375F.* Bake for 45 minutes to one hour, covering the crust with foil halfway through. Let cool at least three hours.
  2. For a double crust pie, roll out the top crust the same way that you did the bottom crust. Cut into strips for a lattice,* or leave whole to cover the whole pie. Trim the excess to 1/2 inch. Crimp the edges and brush the crust with additional buttermilk. Chill for 30 minutes while you preheat the oven to 375F. Cut vents if the top crust is whole. Bake for 45 minutes to one hour. Let cool for at least three hours.

Notes:

  1. If your hands are warm, run them under cold water for thirty seconds (and then dry them) before kneading.
  2. There may be a tablespoon or two of unincorporated ingredients. Just pat them onto the discs before wrapping them in plastic wrap. They will incorporate during rolling.
  3. Do not preheat your oven until after your pie is completely assembled. This is very important!