Our garden is bursting with strawberries, the rhubarb need to be picked. This is a yummy easy Galette which I’m calling Country Strawberry Rhubarb Pie recipe we hope you will love!!

Country Strawberry Rhubarb Pie

Note: Recipe makes two pies

Filling:

*1 pound Fresh Strawberries, about 4 cups cut strawberries
*3 cups Rhubarb, cut 1/2 inch pieces
*3/4-1 cup Sugar, to taste
*4 tablespoons Cornstarch

Combine the above ingredients in bowl set aside while you make the crusts.

Crust:

Recipe makes two crusts.

*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar

Combine flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Divide the dough into two balls and roll out each ball of dough on individual pieces of wax paper. Place the rolled-out dough on Silpat or parchment paper on 1/2 baking sheet.

Add the filling to the center of the rolled out dough and bring up the sides making sure to connect or fold edges as needed.

Beat 1 egg and use as an egg wash and brush the edges of dough. You can sprinkle with sugar and bake at 425*F. for 30-35 minutes.

Crust recipe slightly adapted from Real Food for Real People, Best Pie Crust.

Optional: If you want a red glaze topping after the pies have baked, remove from oven and using a pastry brush on the following. Make one box of Danish Dessert and follow the directions on the box. You will only use a small amount of this glaze, so you can refrigerate unused glaze and use later for a fresh strawberry pie. We then sprinkled with White Sugar Crystals.

Serve with whipped cream topping or Vanilla Ice-cream and enjoy.

Have a great day!

Jessica and Lindy