Serves 6

Strawberry Blueberry Galette

  • 1 1/2 cup blueberries
  • 2 1/2 cups sliced strawberries (3-4 cups whole berries)
  • 1 tablespoon minute tapioca (aka granulated tapioca)
  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 1 pie crust round
  • (optional) egg, sanding sugar for glaze

– Combine berries, tapioca, cornstarch and sugar. Let sit for 15 minutes to soften the tapioca.

– Spray a pie pan with non-stick spray, then lay pie crust round in it. Pile berry mixture in the center.

– Fold over the pie crust edges to partially cover the fruit (by and inch or a bit more). Pinch the pie crust together to seal.

– For a finished look, brush the top of the crust with beaten egg and sprinkle with sanding (large crystal) sugar.

– Bake at 400 F for approximately 50-60 minutes or until berries are bubbling.

– Remove and let cool to solidify juices. Serve with ice cream or whipped cream if desired.

See full post at Art of Natural Living

Strawberry Blueberry Galette from Art of Natural Living
Tagged on:                 

Leave a Reply

Your email address will not be published. Required fields are marked *