Summer-in-Portland Blackberry Galette

For the 4th summer in a row we have picked wild blackberries in 3 different patches, none more than 2 miles from our house. It's best to go first thing in the morning, before the sun comes blazing, and your arms and back get tired before you swelter from the heat. Andee got me started but now Charlie comes along (if you don't pick you don't eat) and sometimes friends. This year was a bonanza year, the best berries ever... maybe all that rain, but I've realized that the smell and taste of fresh wild hand-picked blackberries has become synonymous in my mind with summer in Portland, however brief it is. Once you have the berries picked and have forgotten all about those nasty thorns, it's time to enjoy the bounty. Andee introduced me to the concept of the galette and I think of it as a short cut pie... just as good but so quick and easy. I just put one together in 10 minutes. 6-8 small servings.

The Crust
Granted, you have to have a pie crust and I've decided my Mom's old recipe made with real lard, still can't be beat. The best part is the recipe makes 5 crusts so you can freeze the extras. When you want a galette just thaw and roll out. So, roll out your crust to about 10 or 11"...it's more interesting if it's not all even, or unroll your store-bought one. Place on a cookie sheet, I use a round pizza pan.

The Berries
This part all depends on the berries.
To 3 heaping cups of berries you want to add:
1/4 cup sugar, more or less if the berries are tart or sweet
1 Tbsp flour, more if the berries are really juicy
1 tsp almond extract (optional)

Mix carefully and mound in the center of the crust, dot about 1 Tbsp of butter here and there on the berries. Carefully fold the crust up around the berries, forming pleats as you go, and gently mold the sides up with your hands. You do not want any tears or holes to let the delicious juice escape while cooking so be careful. Brush the crust with a beaten egg yolk and sprinkle with sugar (large granules if you have it but regular works fine). Bake at 375° for 30 to 40 minutes until the crust is gold brown and the juices are bubbling.