Ingredients
Units
Scale
1 recipe Ultimate All-Butter Pie Crust Recipe (click link for recipe)
Rhubarb Filling:
- 4 cups fresh rhubarb (cut into small 1 inch pieces)
- 1/3 cup sugar
- 2 tablespoons flour (if using frozen fruit add 1 teaspoon more of flour and sugar)
- 1 teaspoon vanilla extract
- 3 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon butter – in small pieces for dotting the top of the pie
- 1 egg yolk (egg wash)
Instructions
- Preheat oven to 425 degrees f
- Unwrap pie dough from the fridge, roll out with a rolling pin on floured surface to make a large circle (about 16-18 inches in diameter). Place the dough on a piece of parchment paper that is on a baking sheet.
- In a bowl add sugar and flour and mix with a fork or whisk. Add in the rhubarb and orange juice. Stir to coat.
- Pour rhubarb mixture into the center of the pie dough and gentle spread out leaving a 2-3 inch boarder on the edges). Start folding the edges up and over the edge of the filling. Do this around entire galette.
- Dot the top of the galette with the pea-sized butter pieces. When completed, set aside.
- In a small bowl beat egg yolk with a fork. Brush the edges of the pie crust with the egg wash (this gives it the golden brown color).
- Place in the oven on the center rack and bake for at 425 degrees F for 15 minutes then turn down the temp to 350 degrees F for 25 minutes. If the edges start to brown too quickly cover loosely with aluminum foil.
- Remove when the crust is golden brown and the center is bubbly. When done, remove from oven. and let the it sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly.
- Enjoy plain, with ice cream, or sweetened whipped cream
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Sweet/ Dessert
- Method: Italian/ French/ American
- Cuisine: Italian/ French/ American