Blueberry and blackberry galette

My pie tin is on loan (from my engagement pie) but I had a pie craving. I figured this was a perfect time for a galette! A galette is basically a rustic, tin-less pie. This was pretty easy. It takes about 10 minutes to assemble (with a store bought crust, I recommend Trader Joe's pie crust) and then cooks for about half an hour. Great to make right before you sit down for dinner, or earlier if you're expecting a long dinner. It's really good - not too sweet, and if you serve with creme fraiche it's really tasty and sophisticated (I think, anyway).

Serves 6
Ingredients:
1 frozen pie crust, thawed but still cold
2 cups blueberries
1 cup blackberries
2 tbsp corn starch
1 tbsp grated lemon zest
juice from 3/4 of a lemon
1/2 tsp salt
1/2 cup (plus 1 tbsp) sugar
1/2 tsp vanilla
1/4 tsp almond extract
1-2 tbsp semolina flour
1 tbsp butter, cut into cubes
1 tbsp milk


Directions:
Preheat over to 425. Mix berries, corn starch, lemon, salt, sugar, and extracts.

Lightly butter or grease a foil-lined cookie sheet and top with pie crust. Sprinkle 1-2 tbsp semolina on the pie crust leaving a 1" border.

Top with the berry mixture - careful, some will roll!

Fold up the edges, carefully going around.

Brush the edges with milk and sprinkle with 1tbsp sugar. Dot the berries with the butter and put in the oven. Cook for 25-30 minutes until it is bubbling, the sugar is melted and the crust is golden brown. Serve with creme fraiche.