3 ½ cups sliced strawberries 3 tbsp granulated sugar 1 tsp vanilla 3 tbsp cornstarch 1 tbsp lemon juice ⅛ tsp black ground pepper 1 pie crust 1 egg, beaten + 1 tsp water for eggwash 1 teaspoon turbinado sugar
Preheat oven to 375 degrees F.
In a large mixing bowl, mix strawberries with granulated sugar, vanilla, cornstarch, lemon juice, and black pepper until well mixed.
Lay pie crust out flat on a piece of parchment paper.
Place the strawberry filling mixture into the center of the pie crust.
Brush the edges of the pie crust with egg wash.
Fold up the edges and crimp as you go so that it creates a nice pocket to hold the filling in.
Transfer the parchment paper and galette to the baking sheet.
Brush the outer edges of pie crust with egg wash
Sprinkle the outer edges of pie crust with turbinado sugar.
Bake for 35-40 minutes and let cool at least 10 minutes before serving.