Raspberry Galette

1. 1

   Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

2. 2

   In a medium bowl, combine raspberries, sugar and cornstarch.

3. 3

   Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar.

4. 4

   Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg.

5. 5

   Place into oven and bake for 30-35 minutes, or until the crust is golden brown.

6. 6

   Let cool 5 minutes before serving.

No additional tips available.