Rustic Saskatoon Pie Galette Recipe

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking. Roll out the refrigerated pie crust directly onto the parchment paper, letting it sit for a few minutes to soften slightly.

In a large mixing bowl, gently toss the Saskatoon berries with the granulated sugar, cornstarch, lemon juice, and almond extract until the berries are evenly coated. The cornstarch should look like a light, dusty coating, which will thicken the bubbling fruit juices as they bake.

Spoon the seasoned berry mixture into the center of the pie crust, spreading it out gently while leaving a clean 2-inch border around the entire edge. Dot the top of the berry filling with the pieces of unsalted butter to add a rich, glossy finish.

Fold the empty border of the pie crust up and over the edge of the berry filling, pleating the pastry gently every couple of inches to secure the shape. The center of the galette should remain open, beautifully displaying the purple berries.

Brush the folded pastry edges lightly with the beaten egg, then sprinkle the coarse sparkling sugar generously over the crust for a sweet, professional-looking crunch.

Bake for 30 to 35 minutes, or until the pastry is deep golden brown and the berry juices are bubbling thickly in the center. Let the galette cool on the baking sheet for at least 15 minutes before slicing so the filling can set properly.