Blackberry Galette

Did I tell you my thing about pies?  Here's my thing.

I didn't used to like pies as a kid, but I do now.  I love to eat them, but I don't really like to make them.  (I'm more of a cake baker, remember?)  I know pie dough is easy to pull together, but the part I don't like is rolling it, shaping it, pre-baking, par-baking, all that nonsense. You have to think ahead.  I'm not into it, and that's why I chose pies as part of my GFA challenge.. it's not really my comfort zone.

The galette is like the lazy gal's pie.  All you have to do is make the crust, roll it out haphazardly and fill it with fruit.  It can be an even lazier gal's pie if you use a pre-made crust.  All the tastiness of pie without the work! (Am I selling it?)

I plan on getting into some real pies here soon, but if you're scared of pie-making like me, give the galette a go.  It's a great end to a summer meal, perfect with ice cream, and I'm pretty sure I'll be eating it for breakfast while most of you are reading this.  Hopefully blackberries are in season for you right now- if not, bookmark or favorite or star or pin it- or whatever the kids are doing these days.

Blackberry Galette

adapted from For the Love of Cooking

2 cups fresh blackberries rinsed and patted dry

2 tablespoons sugar

2 teaspoons cornstarch

1 batch pie dough, chilled (enough for a single 9-inch crust, I used Dorie Greenspan's all-purpose recipe this time, posted here)

1 egg, beaten

coarse sugar, for sprinkling (I used turbinado)

1. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a Silpat.

2.  In a small bowl, toss blackberries with sugar and cornstarch until absorbed.  Set aside while you prepare the crust.

3. Roll out your pie dough into a circle.  It doesn't have to be perfect, but the dough should be about 1/2 inch thick.  A helpful hint is to roll it out between two pieces of plastic wrap.  Move the dough onto your baking sheet. 

4. Spoon the blackberry mixture onto the pie crust.  Be sure to keep the pile in the center, leaving ample room on the sides to fold the crust up- maybe 3 inches or so.  Fold the crust up around the filling, pressing the crust down gently to seal it.  Brush the crust with egg and sprinkle with coarse sugar.

5. Bake for 40-45 minutes until the crust is golden brown.  Let cool on a wire rack for at least 10-15 minutes before serving.

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