Making a pie from scratch is not an everyday activity, but if you plan ahead and have a round of dough in your refrigerator, you can prepare these free-form pastries in a flash. Strawberry-rhubarb is a better known combination, but we prefer raspberries as a partner to the tart stalks.
For Pie Dough
21/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold and cut into small pieces
1/4 to 1/2 cup ice water
All-purpose flour, for surface
3/4 pound trimmed rhubarb, cut into 1/4-inch pieces (about 2 1/2 cups)
4 ounces fresh raspberries (about 3/4 cup)
2 tablespoons cornstarch
1 cup granulated sugar
Coarse sanding sugar, for sprinkling
- Divide dough evenly into 4 pieces. On a lightly floured surface, roll out each piece to a 7-inch round about 1/8 inch thick. Transfer rounds to large parchment-lined rimmed baking sheets, arranging them several inches apart. (If rounds become too soft to handle, refrigerate until firm about 20 minutes.)
- In a large bowl, toss rhubarb, raspberries, cornstarch, and granulated sugar. Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in the center; gently brush water between folds and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400℉. Brush edges of dough with water and sprinkle with sanding sugar. Bake until crusts are golden brown, rotating sheets halfway through, about 30 minutes. Reduce heat to 375℉, and bake until juices bubble and start to run out from the center of each galette. about 15 minutes more. Transfer to a wire rack and let cool completely before serving.