This weekend is Mother’s Day. My first, in fact. Which is exciting because I love being a mom. Truly, I do. I love that we dedicate a day to celebrating motherhood. For this Mother’s Day, I wanted to do something a little different.
These two people in this photo mean the world to me. My grandpa is a true gentleman – he’s handsome, confident, and full of humility. He really can fix anything, find anything, and build anything. I named my son after him. They don’t make guys like this anymore. But, since it’s Mother’s Day, the person I really want to talk about is the one in the middle.
I talk to my grandma on the phone once a week. She’ll tell you I do it for her. Definitely not true. She knows me incredibly well and gives the best advice. A few things I’ve learned from her over the past few years:
- Make your marriage and your husband a priority. Iron his work shirts, and iron them well.
- Family matters. Traditions matter – they help hold families together.
- Have fun. Sometimes it takes work to go on a trip or have a party, but the memories are well worth it.
- There are different seasons in life. Do what you can to enjoy the one you’re in – they don’t last forever.
- Fill your life with good food and good people.
When I asked her what she would have me make her if I were at her house on Mother’s Day, she requested Strawberry Rhubarb Pie. I wasn’t surprised. She taught me how to make pie crust when I was 12. She taught me to keep my dough cold, to not over work it or it will turn out tough. She taught me how the dough should look and feel when it’s had just enough water added to it. She taught me it takes practice to make good pie crust. My favorite thing to make will always be pie.
She would be proud – these were absolutely delicious.
Strawberry Rhubarb Galettes
Filling adapted from Smitten Kitchen.
For the pie crust
- 2 cups all-purpose flour
- A good pinch of sugar
- 1/2 teaspoon table salt
- 1 cup butter, straight from the fridge
- 2-5 tablespoons ice water
For the filling
- 1/2 pound strawberries, hulled, thinly sliced
- 1/2 pound rhubarb, sliced 1/4" thick (about 2 medium stalks), no need to peel it
- 1 tablespoon granulated sugar
- 2 tablespoons turbinado sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon instant tapioca
- juice of half a lemon
- a pinch of salt
- 1 egg
- Freshly whipped cream, for serving
For the crust
In a medium shallow bowl, whisk together the flour, salt, and sugar. Cut the butter into small 1/2" cubes, and add the cubes to the flour mixtures. Cut the butter into the flour using a pastry blender until the butter is in pea-sized pieces. Try to work as quickly as possible - you don't want your butter to start to get too warm.
Start adding the ice water to the crust mixture a tablespoon at a time, mixing after each addition. You want the crust to just be able to come together when you're stirring, probably with some floury crumbs still at the bottom of the bowl. I needed 3 tablespoons but every time is different. Try not to add too much water.
Dump the crust out onto your counter that's been lightly floured. Press the dough until it just comes together into a cohesive ball. Again, try not to touch it or work it too much. Wrap the ball of dough tightly in plastic wrap and refrigerate while you assemble the filling.
For the filling
Combine the strawberries, rhubarb, both sugars, flour, tapioca, lemon juice, and salt in a bowl.
To assemble the galettes
Preheat the oven to 400°F and prep a baking sheet with parchment paper.
Remove the pie dough from the fridge and cut it into 8 equal portions. While you assemble each galette, you'll want to keep the rest of the dough wrapped up back in the fridge. Roll out the dough portion into a circle that's about 6 inches across. If you want your galettes to have smoother edges, use a bowl as a guide to trim the edges. Spoon 3 tablespoons of filling into the center of the dough circle and gently fold the dough part way up the filling. Place on the prepped baking sheet. Repeat with the remaining dough pieces.
In a small bowl, whisk the egg with 1 teaspoon of cold water. Brush the egg wash over the galettes and sprinkle with turbinado sugar. Bake for 20-25 minutes, or until the crusts are golden and the filling is bubbling and looks set. Let rest on the baking sheet for 10 minutes before serving with whipped cream. Enjoy!