For the Blackberry Galette
1 premade rolled pie crust
3 C blackberries
1/4 C granulated sugar
2 T cornstarch
Juice from 1/2 lemon
Zest from 1/2 lemon
For the Lavender Whipped Cream
1 C heavy cream
¼ C loose and lightly chopped lavender flowers and/or leaves
2 T granulated sugar
Blackberry Galette Steps
Preheat oven to 350 degrees.
Combine the berries, sugar, cornstarch, juice and zest in a bowl.
Lay out the pie crust on a baking sheet. Staci likes to use a silicone mat underneath.
Pour the blackberry mixture in the center, leaving about 4″ to the edge.
Fold up the edges all the way around. You can dab a little water inside the folds if you’re having trouble getting it to stick.
Brush the crust with the egg white and sprinkle with turbinado sugar.
Bake for about 40 – 45 minutes, or until the crust is golden brown.
Cool, cut into wedges and garnish with lavender whipped cream (preparation steps listed below) and sugared flowers (click here to see a tutorial).
Lavender Whipped Cream Steps
Combine cream and lavender in a small saucepan.
Heat over low until it just starts to simmer.
Remove from the heat, cool and strain out the lavender.
Pour the cream into a container. Store in the fridge for several hours or, even better, until the next day.
Pour the cream into a cold mixing bowl, add sugar and whip on high for about a minute, or until stiff peaks form.