Jump to recipeDESSERTS
The Poteet Strawberry Festival is this weekend & I’m dedicating the rest of the week to this small town’s award winning berries! I mean, I’ve got to because last week I bought a flat. And, in case you’re not up on your agricultural measurements a flat equals 12 pints (or hallocks) of strawberries. We ate this yummy galette, but the rest of the yummies I’m posting this week went to my hub’s & daughter’s work. Lawd, that was a lot of strawberries.
Ingredients
- 1 pie crust (I used the Texas Pie Co. Pie Dough Puck sold at HEB)
- Parchment paper
- For Filling:
- 2 pints of strawberries, washed & sliced
- 1/2 pint blueberries, washed
- 2 TBS flour
- 1/8 cup sugar
- For Finishing:
- 1 egg & a splash of heavy cream
- Sugar crystals or regular sugar
Instructions
- Preheat oven to 425 degrees
- In a large bowl, add the prepared strawberries, blueberries, flour and sugar. Gentle stir to coat and set aside.
- Sprinkle some flour on a sheet of parchment paper. Roll out dough so that it is about 12-14 inches in diameter. Slide the dough onto a baking sheet or pan.
- Spoon berries in the center. I always choose a few pretty berries to place on top. Make sure you have about 1.5 - 2 inches of dough left on the sides to fold over, around all the fruit.
- In a smal bowl, mix the egg & heavy cream. Brush on the folded over dough. Sprinkle dough/egg wash with sugar crystals or sugar.
- Place galette into middle of oven, and bake for 20-25 minutes or until crust is beginning to brown and fruit is bubbling.
- Remove from oven and cool. I serve it with ice cream or whipped cream.
