Black and Blueberry Galette
This Black and Blueberry Galette is a compromise. My intention was to make a blueberry galette, but our grocery also had blackberries on sale, so I thought why not catch two berries with one galette and make a Black and Blueberry Galette.
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Servings: 2 inch pie
Ingredients
- 1 refrigerated pie crust 9-inch
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 1 tablespoons cornstarch
- 3 tablespoons blackberry jelly or blueberry jelly
- 1 whole egg
- 1.5 tablespoons turbinado sugar
Instructions
- Heat oven to 425 degrees. Line a baking sheet with parchment paper, large enough to accommodate a 9-inch galette.
- Wash blackberries and blueberries and dry them, using paper towels.
- In a bowl, mix the berries, sugar and cornstarch.
- Unroll the pie crust.
- Warm the blackberry jelly until it is liquid and spread it evenly over pie crust, leaving a 1.5-2 inch border. Top with the berries and corn starch mixture.
- Fold the crust around the berries. Brush edges of the crust with beaten egg and sprinkle with turbinado sugar.
- Bake the galette 20-25 minutes or until golden brown and allow to cool before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 84mg | Fiber: 1g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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