A galette filled with blackberries and blueberries and topped with ‘sour’ whipped cream. In early summer sub blackberries with boysenberries. You can use a pre-made pie crust if desired, or use the fabulous buttery crust linked above in blog post. If you only have raw walnuts, bake nuts on metal cookie sheet at 350 for 10 minutes to roast.
Preheat oven to 350 degrees.
Dust counter and rolling pin generously with flour. (Note: If you are using store bought dough, try to remove the thawed dough from tin in one piece and then roll. If it sticks to the tin, no worries, just form into a ball and roll like fresh dough.)
Use rolling pin to roll dough into a 9-10″ round. Edges do not have to be perfect! Sprinkle the crust evenly with chopped walnuts and use the rolling pin to gently press the nuts into the dough
Carefully transfer dough from counter to parchment covered cookie sheet. If dough breaks, it’s no biggie, just press edges back together.
In a large bowl mix berries, lemon juice and sugar.
Pour berry mixture into center of crust leaving two inches around the edge.
Fold edges over so the pie crust makes a shallow basket for the berries. If edges break, just pinch back together so juices remain inside the crust.
Brush folded edges of crust with cream (or milk) and sprinkle with course sugar.
Bake for 40-45 minutes.
When cooled, slice and serve with sour whipped cream or vanilla ice cream. If you are transferring to a pretty serving dish, wait until completely cooled, then place in the fridge for an hour so pie is firm. If you do it while warm it will fall apart (not that I did that and made a huge mess or anything….)
Add all ingredients to a bowl and use a whisk or hand mixer to whip till desired consistency.