Oregon Marionberry Galette

• Produce

  • 1/4 cup Crystalized ginger
  • 1/2 Lemon, Juice from

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tbsp Corn starch
  • 1/4 cup Sugar
  • 1 Turbinado sugar

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 1 tbsp Butter

• Other

  • 1 pound frozen Marionberries (I bought Willamette Valley

Found on reluctantentertainer.com

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, separated
• 1/4 cup crystalized ginger (optional, if you don’t use, use 1 Tbsp. dried ginger)
• Turbinado sugar (Sugar in the Raw)

Directions

• 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. Fold edges up around sides. Brush edges of pie crust with egg white, and sprinkle generously with turbinado sugar. Add butter on top of berries, in three or four small pads. Bake for approximately 30 minutes or until crust is golden brown. Cool completely before serving.