Mastering Pie Dough - Strawberry & Rhubarb Galettes - The Boy Who Bakes

In this weeks video I show you how to master a super flaky pie dough and how to use that to make a super simple strawberry and rhubarb galette.
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[@ashleylala4293]

A lot of people post recipes for “flaky pie crust” but yours is one of the few that actually looks like the claim. It’s absolutely beautiful!

[@maxoconnor9426]

Probably the best video I’ve seen on baking Galettes

[@gracekasal1864]

He makes things so easy to cut out the dough. I have made these before and they are to die for!

[@evelynvanegas3248]

I just made these! I used peaches and ginger, nutmeg, cinnamon, etc. I think my dough was too warm since they melted into flat discs but they tasted SUPERB! Seriously the best galette dough I've come across. Thank you!

[@niyas09]

I made this today, it definetly did not come out looking this pretty but the pie crust was just wonderful and so yummy! i will give it another try.

[@CookbooksonRepeat]

So many great baking tips here! Love the idea of almond flour and extract. I want to make this at the weekend!

[@canucksocial908]

You are awesome at explaining the steps. Can't wait to check out more of your videos. Thank you for sharing 🤗🌟

[@TheBoyWhoBakes]

You are so welcome!

[@honeyfromthebee]

I made these, and they were fantastic!! Thank you for all of your hard work

[@longuyen1923]

I’m so glad I found this video! I love how thorough you are about every detail. I’m new at baking and U make the perfect teacher.

[@LaChicaAlemanac]

Strawberry and rhubarb, a perfect combination of sweet and sour flavors, this looks amazing!🥰

[@debjones9844]

Awesome presentation I’m about to make this now 🎉

[@bushrarajab2152]

I loved this!! Thankyou so much for the helpful explanation! Im so glad I found this video, waiting for more stuff like that!

[@annieotak]

I love fridge cam! It's good, otherwise it'd be like an exercise video where no one is sweating.

[@TheBoyWhoBakes]

Very true!

[@igglewiggle6649]

Hello TBWB from Canada! Love your cheat lamination approach to pie crusts and will now try to adapt your method to making blueberry filled galettes. Will try to make pasteis de nata. Will you be making these delish Portuguese tarts anytime soon?? …Just became a new subscriber.

[@lovely1tatiana]

Thanks a lot for info, steps and recipe! I did it this weekend and it was a success! I love it, my family enjoyed it a lot!

[@TheBoyWhoBakes]

Glad you enjoyed it 😍

[@sarahpinto]

Really great video with so much detail!! Thank you :)

[@behnazesmaeilzadeh6857]

I tried it today and it came out amazing, thank you for the lovely recipe.

[@SuperDolly64]

Hi I really enjoyed this-in depth explanations and not just a demo. I live on a boat and have no oven, can you make something stove top?? I have a cast iron pan and a wok-challenge?

[@TheBoyWhoBakes]

unfortunately im not sure it would work, you could try and encase the pam with wok to try and create a stovetop oven but it would be really tricky

[@kartikakatty6964]

Thank you for the recipe absolutely great crush and filling,yumm

[@Michael_Sheldon]

How delicious! Continuing on the summer fruits theme, I’d love for you to show us the difference between a crumble, cobbler, crisp, buckle, etc. Its so confusing! 🥴

[@TheBoyWhoBakes]

it is definitely a little bit confusing. For me at least a crisp and crumble are basically the same thing, a cobbler uses a cross between a crumble mixture and a cake batter and a buckle is a cake topped with lots of fruit and a crumble topping

[@huangtina4883]

OMG your video is amazing! So much detail

[@mariannesouza8326]

Wow! Those look delicious! Thank you!

[@jemalgat5216]

Your cookbook is coming out on my birthday, perfect!😊

[@TheBoyWhoBakes]

Hope you like it! 🎉

[@ashirshir]

Hey! Just wanted to say great work on the video. Thank you for explaining the reasons behind every step. It was really informative.

[@gaaraxluvr]

This is still the best galette dough recipe

[@pedroedduarte]

This is beautiful, love the Portuguese reference. You’re good

[@TheBoyWhoBakes]

Thanks! I spent many hours looking through the windows of bakeries in Lisbon looking at how the bakers make the pasteis and this seemed like a key idea to some bakeries dough

[@nickboers2599]

Thank you for this recipe, I’m super exited to go and make this!

[@GrannyReplica]

wow, just wow.

[@starface3755]

Your recipe is best

[@ebi-e-abi]

This was sooo good I’m in aw

[@mohdridhwanahmadzulkifli2946]

you use kerrygold butter and i love it too😍

[@TheBoyWhoBakes]

It’s a great butter 👍

[@fatemehnematipour5068]

Great

[@yenysc9713]

needed that explanation thanks

[@tandooribox]

Wow ........ you are amazing !!

[@TheBoyWhoBakes]

Thank you so much 😀

[@marthaaguirre4213]

Autumn desserts pls❤

[@devotidlycrispytimemachine8306]

good recipe- enjoyed it. ( Not sure about the contention that there is v.little water in vodka- unless it is a play on words- vodka meaning little water- also water=gluten ?, water= water.)

[@aureliaphilosophyofyum]

Great video! Thank you! Could you please do Swedish Cinnamon Rolls (I think they're called Kardemummabullar) sometime?

[@TheBoyWhoBakes]

Great suggestion!

[@treizeheures]

i need a pen like that 😂 in all seriousness though, your videos are invaluable! really really enjoyed this

[@smartypizza4723]

Super flaky, making the dough is time consuming but is worth a try. It can be pie dough, too.

[@Pookielove1123]

I plan on making this and was wondering if you had a suggestion for an alternative to the ground almond since I'm allergic. We don't want soggy bottoms!

[@Noura-cu6ch]

Gonna make these today! Is there another fruit you'd recommend that would pair nicely with strawberries?

[@TheBoyWhoBakes]

if you can't get rhubarb I think these would be great just with the strawberry, or with any other berry really

[@Noura-cu6ch]

@@TheBoyWhoBakes Thank you! I ended up making them with blueberries and they were really lovely! Great recipe!

[@redanac]

Did you use all the water?? Or just two spoons?

[@kartikakatty6964]

Can you change vodka with other??

[@vickilarouge4855]

What can I do on the bottom instead of ground almond? Is there something other than a nut base that I can do? If I want a crispy bottom without an almond base, can I skip pouring the juicy syrup back into the fruit, or will it be too dry without it? Thank you! 🙂

[@serminsermin3538]

My English not well. I tried for understand but I need information about amounts, Thank you. İt seems good recipe.

[@suheylatosun4329]

Selam Sermin, 2 yıl sonra hala ihtiyacın var mı bilmiyorum ama malzemelerin ölçüleri şefin internet sitesinde mevcut. 😊

[@Kyarrix]

Hi, why not use a pastry cutter? That way you don't melt the butter with the warmth of your hands.

[@alanaa7379]

In the process of making it, day 2. I accidentally put the dough in the freezer instead of fridge 😅, hopefully it'll bake fine!

[@rosinavigiano8916]

Nice😅😅

[@amala5127]

Please do the Arabic translation

[@mohdridhwanahmadzulkifli2946]

can we omit the vodka? 🙏

[@TheBoyWhoBakes]

As I say it’s not something I always do but it helps to create good pastry of you’re new to working with dough. If you want to omit it just replace it with extra water

[@mohdridhwanahmadzulkifli2946]

The Boy Who Bakes tqvm for ur reply, this really helpful🙏😊 happy baking dear

[@garyholiday7446]

I njoyed everything but the almonds, I don't do almonds or nuts of any kind

[@TheBoyWhoBakes]

What are you guys baking this weekend?

[@annieotak]

It's turned chilly here in Australia. Ive made a french apple cake (great!) and am going to make some scandi nutmeg biscuits for mulled wine dipping 😊 These look SO DELICIOUS!!

[@TheBoyWhoBakes]

how did the nutmeg biscuits turn out?

[@TheBoyWhoBakes]

oh sorry, I haven't posted a recipe for those, maybe I should 🧐

[@mindy1835]

Beautiful and delicious looking galettes, but the recipe is labor-intensive

[@thealgerianflower2379]

Instead of vodka what to use ?

[@tpn1110]

Iced cold water + vinegar

[@kdogggggggggggg]

water =gluten??????? overworking kneading etc. causes gluten development.