One of our favorite ways to highlight ripe strawberries—second only to eating them out of hand—is to tuck them into a galette.
One of our favorite ways to highlight ripe summer berries—second only to eating them out of hand—is to tuck fresh fruit into a flaky pie crust for an easy-breezy strawberry galette. But baking with strawberries is notoriously tricky, due to the fruit’s high moisture content and low. To compensate, macerate fresh sliced strawberries in sugar to coax out their juices .
As for the galette crust, the tricks are much the same as in any pie dough: use ice-cold ingredients, and handle it as little as possible. A few tweaks here make things easier: First, freeze the butter and cream cheese to buy yourself some time, and use very cold water. Second, chill the dough in the fridge for at least two hours so it has time to fully hydrate.
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