Name: Blackberry Galette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 3 cups fresh blackberries; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon orange zest plus 1 tablespoon orange juice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/8 teaspoon ground cardamom; 1 large egg; 1 refrigerated pie crust; Turbinado sugar, for sprinkling; Vanilla ice cream, for serving, optional

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
To a large bowl, add the blackberries, granulated sugar, cornstarch, orange zest and juice, cinnamon, salt and cardamom. Stir to combine, evenly coating the berries in the mixture, then set aside. Add the egg and a splash of water to a small bowl and whisk to combine. Set aside.
Unroll the pie dough and place on the prepared baking sheet. Pile the berry mixture in the center of the pie dough, leaving a 2-inch border. Bring one edge of the pie dough partially over the filling, pleating the dough in loose folds. Brush the exposed dough with the egg wash and sprinkle with a few teaspoons of the turbinado sugar.
Transfer the galette to the oven and bake until the crust is golden brown and the juice from the berries is bubbling, 25 to 30 minutes. (The juice may ooze from the edges of the pie crust, this is totally normal.) Let cool for 5 minutes before serving with ice cream, if desired.

Blackberry Galette

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