Mini freeform rhubarb pies with flaky, buttery crusts. Crust recipe *slightly* adapted from Erin McDowell's All Buttah Pie Dough (I added sugar - otherwise, the flaky AF crust is all her genius idea...I'm just sharing the joy).
Prep Time1 hourhr
Cook Time50 minutesmins
Chill dough1 hourhr
Total Time2 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Mini Rhubarb Galette, Rhubarb Galette, Rhubarb Pie
Servings: 6mini pies
Ingredients
Pie Crust
1 1/4cflour
1Tsugar
pinchsalt
1/2ccold butter, cut into 1/2-inch cubes(1 stick)
1/4-1/2cice cold water
Rhubarb Pie Filling
6cchopped rhubarb
2/3csugar
2Tcorn starch
1/2tspcinnamon
Instructions
Pie Crust
In a medium bowl, combine flour, sugar, and salt.
Add butter cubes and toss to coat in flour. Then, pinch butter cubes into flour, leaving them in fairly large pieces. You want your pieces of butter to be roughly about the size of grapes, but flat. (Big chunks of butter = flakier crust)
Drizzle cold water into mixture a little at a time, gently stirring with a fork or your hands until it all combines into a rough ball of dough. Add a T or two more water if your dough is still dry. You don't want it too wet, but you don't want bits of dry flour either.
Gently press dough into a ball, then flatten with your hands. Wrap tightly in plastic wrap and refrigerate for 1 hour.
After dough has chilled for 1 hour, divide it into 6 equal pieces.
Roll each piece fairly thin, then fold in half, then in half again. Gently form dough into a ball again, then roll out a second time (this folding = more flakiness!). This time, you want your dough round to be about 8-9" in diameter.
Rhubarb Pie Filling
In a small bowl, combine sugar, corn starch, and cinnamon.
Place chopped rhubarb into a large bowl and sprinkle with sugar mixture. Stir until well combined and all rhubarb pieces are covered in sugar mixture. Let sit for a few minutes while you roll out your pie crusts and preheat the oven.
Put them together and bake!
Preheat oven to 375°F
Line 1-2 large cookie sheets with parchment paper or silicone baking mats.
Place a dough round onto lined cookie sheet, pile about 1c of filling into the center, leaving a couple of inches of dough around the edges.
Fold edges of dough into the center. They will overlap a bit and that's great. You should have a gap in the center where the filling shows through.
Repeat with the remaining 5 dough rounds.
Once all of your galettes are formed, place in oven and bake for 45-60 minutes, or until filling is bubbly and crust is browned nicely.
Remove from oven and place cookie sheets on cooling racks. Allow to cool completely, then serve, preferably topped with a scoop of ice cream.
Leftover galettes will keep in an airtight container at room temperature for about 2-3 days, but they are at their flakiest on day 1.
Notes
Notes:
If you're making these on a warm day, keep your dough in the fridge whenever you're not working with it. So while you roll out one round of dough, keep the rest in the fridge. If your butter is getting melty while you're mixing the dough, pop it in the fridge for a bit to chill it again before you continue. Cold butter = flaky crust. Melty butter = tough, chewy crust.
Want a great video tutorial for making pie dough? Check out Erin McDowell's original recipe and video instructions here.