Blueberry and Raspberry Galettes with Pistachios

Red, white and blue.... perfect for 4th of July or anytime. These galettes come together easily with refrigerated pie crust.

Ingredients

16 ounces berries. I used 10 ounces blueberries and 6 ounces raspberries, but you could replace with your favorite combination of berries. Strawberries or blackberries would work well with this recipe too.
1/3 cup granulated sugar
1 Tablespoon cornstarch
2 tsp. lemon juice
1/4 tsp. salt
1 (14.1 ounce) packaged frozen pie crust
1/4 cup chopped, toasted, salted pistachios
1 egg
Turbinado sugar for sprinkling
Vanilla ice cream
Fresh chopped mint - optional

Instructions

Preheat oven to 435 degrees.  Allow pie crust to stand at room temperature to thaw.
Place large baking sheet in oven.
In bowl, combine berries, granulated sugar, cornstarch, lemon juice and salt.
Cut out four 8-inch rounds from pie crust. It will be necessary to combine and re-roll scraps of dough to make four rounds
Divide berry mixture among the pie crust rounds. Sprinkle evenly with pistachios.
Fold dough over berries, pleating edges as you go.
Top preheated baking sheet with parchment paper. Using a large spatula, transfer galettes to covered baking sheet.
Mix egg with 1 tsp water. Using pasty brush, brush egg on edges of dough. Sprinkle with turbinado sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.
Sprinkle with fresh chopped  mint and serve with a scoop of vanilla ice cream.

Hint 1: Roll out any remaining small pieces of pie crust. Cut into 3-inch squares. Place a few berries and sprinkling of sugar on top. Brush edges with egg wash. Fold diagonally into triangles and make these mini-tarts along with the galettes.

Hint 2: Swap the berries for peaches as they come into season and trade the pistachios for pecans or walnuts.

This recipe was featured in the May 27, 2018 edition of The Denver Post.