Oregon Marionberry Galette Recipe
Ingredients
- 1 pound frozen Marionberries, I bought Willamette Valley
- 1 pie crust
- 1/4 cup sugar
- 2 Tbsp. corn starch
- Juice from half a lemon
- 1 tablespoon butter
- 1 egg
- 1 Tbsp water
- 1/4 cup crystalized ginger, optional, if you don’t use, use 1 Tbsp. dried ginger
- Turbinado sugar, Sugar in the Raw
Instructions
- Preheat oven to 425 degree F.
- Line large baking sheet (with sides) with parchment paper.
- Roll out dough of your favorite pie crust or use refrigerated pie crust.
- In medium bowl mix sugar, cornstarch, lemon juice, crystalized ginger, and frozen berries.
- Pour berries into center of pie crust, mounding berries in the middle.
- Fold and crimp the dough, so it covers at least 2 inches of the filling. Freeze the galette for at least 15 minutes to chill the dough.
- Whisk egg and water together. Just before baking, brush edges of pie crust with egg wash, and sprinkle the dough generously with turbinado sugar.
- Add pats of butter on top of berries, in three or four small pieces.
- Bake for approximately 30 minutes or until crust is golden brown.
- Serve warm or at room temperature. Serve with vanilla ice cream.