for this recipe Strawberry Rhubarb Galette
|1 package||Shirriff Pie Crust|
|about 4 - 6 tbsp||cold water|
|3 cup||rhubarb sliced|
|2 cup||strawberries sliced|
|3 tbsp||all-purpose flour|
|1 tbsp||cold water|
|0 tsp||sugar for sprinkling|
Pre- heat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside
Prepare pie crust according to package directions
In a bowl, combine strawberries, rhubarb, orange zest, sugar, and flour. Stir and set aside
On a well-floured surface roll into a 1/8’ thick circle. Spoon the strawberry mixture into the center of the dough leaving a 2 ½‘ border all the way around.
Fold dough around the fruit mixture, overlapping and pressing gently to adhere the folds. Brush edges with egg wash and sprinkle with sugar
Bake until crust is golden brown and juices are bubbling 40-45 minutes.
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