Cornmeal Crust Berry Galette

• Pate Brisee (crust):
• 2 cups all purpose flour
• 1/ 2 cup cornmeal
• 1/ 4 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4-1/2 cup ice water
• Galette:
• 1 recipe pate brisee
• 1/ 2 cup sugar
• 3 tablespoons cornstarch
• 2 cups fresh blueberries
• 2 cups blackberries, rinsed and patted dry
• 1/ 2 teaspoon vanilla extract
• 1/ 2 teaspoon kosher salt
• 1 egg beaten, for shiny crust
• raw sugar crystals for crust

For Pate Brisee:

Combine dry ingredients in a large mixing bowl and cut in butter with a pastry blender until mixture resembles pea sized pieces. Add water until dough holds together without being wet or sticky. You may not need to use all of the ice water, so add just 1 Tbsp at a time. Shape dough into a flattened disk. Wrap in
plastic kitchen wrap, and refrigerate at least 1 hour but preferably overnight.

Galette: 

Roll out dough on a floured sheet of parchment or waxed paper to 14 inches round. Transfer onto a large traditional baking pan without sides. Transfer pan to refrigerator. Chill until firm. Combine berries and vanilla, then toss with sugar, cornstarch and salt until evenly coated. Let stand 2O minutes. Preheat oven to 375˚F. Spoon ⅔ of fruit mixture (no juice) into center of dough, creating a 1O inch circle of fruit. Fold dough up over edges of fruit, working your way around the entire galette until all sides are folded up. Add remaining fruit to center of galette, and spoon a bit of juice over the top (half of liquid). Brush folded border with egg glaze; sprinkle with raw sugar. Bake until crust is golden brown and fruit filling is bubbling, about an hour. Remove from oven; cool 45 minutes. Serve within several hours of baking, with a side of vanilla ice cream.