Well, Debra…. Thank you! So glad you stumbled on this recipe and I am absolutely honored that it will replace your pies 🙂 I can’t lie, I do love pie, but the crust of a galette is just something else, isn’t it?

Love the tips as well. I welcome a shortcut any time, and I’m sure others will appreciate it as well. Which got me thinking… I have a granite pastry board that I should start putting in the fridge before rolling out doughs on. It’s mobile and the perfect size for pie/galette crusts. Inspired!

I may never make a pie again. The lack of a pie plate lets the dough have the fluffist crust. The ground almonds o absorb the juices- brilliant absolutely brilliant. Need to return to the store for more rhubarb- have to make this again pdq- bc I was expecting to share with more people- but this was So so very good that well- poor people- if you weren’t here- it was quickly gone.. thank you for sharing.

I will share my hack.
I have granite counters- this past weekend we were snowed in and it was freezing outside. My counters were naturally chilly which is perfect for the dough. However, i was tired and didn’t want to clean the counters so I could toss flour and then roll the dough b4 cooking and then have to clean it all up. Also without the pie plate- more delicate to move b4 baking. So I took 2 sheets of parchment paper and rolled the dough between them with no added flour. Then I just removed the top parchment and ran a knife underneath to make sure the dough wouldn’t stick to the paper. It was so easy and delicious absolutely delicious. Total keeper- and try the double parchment for the easy win. Build it right on that parchment and when you are ready slide that parchment right onto the sheet pan.

Wonderful, Heidi! Did you allow the frozen fruit to thaw in a strainer or do anything else for the excess of “juice”? So glad you enjoyed it.

Used strawberries and rhubarb (Precut and frozen), it turned out beautifully and was delicious! The crust was flaky and buttery. Wonderful recipe.

Absolutely, let’s solve this together, Patricia! I’ve used this recipe for many years, so I know it works, but it can deifnitely be a challenge to start until you get a feel for it, and certain ingredients can impact that.

First, definitely use 1/4 cup of water or even a touch less (stay on the low end, if you’re not already). Second, I have questions for you… What type of butter are you using, and what brand and type of flour? I feel like the “issue” could be found there, but not certain yet. But definitely low end of water for starters.

And lastly, I just have to ask – are you weighing your ingredients or just using cups/tablespoons etc?

Thanks!

Wonderful, Nicole, so glad to hear it! I get excited everytime I see someone make anything strawberry or rhubarb related from the blog, because I know nothing tastes better than the taste of summer 🙂 So glad it was enjoyed.

Absolutely, Sonya! Feel free to replace the ground almond with rolled oats. You’ll lose a touch of flavor/texture, but won’t be very noticable at all, and most importantly, it’ll still help absorb the excess juices. Happy baking!