Berry Galette
This Berry Galette is basically a pie without a pie plate. It’s really easy to make and everyone will eat it up! The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. It has all the honeyed sweetness of the berries, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.
A galette is basically a free form pie or cake. This is a pie made on a sheetcake pan. Add pie filling to the center and then the edges are folded over themselves to make a flat rustic looking pie. Add an egg wash and sprinkling of sugar and you’re done. It’s really hard to mess it up. Try it and see!
Ingredients:
- one uncooked pie crust, store bought or homemade
- 16 oz strawberries cut into small pieces
- 11 oz blueberries
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 1 egg
- extra sugar for crust