Combine berries, tapioca, cornstarch and sugar. Let sit for 15 minutes to soften the tapioca.
Spray a pie pan with non-stick spray, then lay pie crust round in it. Pile berry mixture in the center.
Fold over the pie crust edges to partially cover the fruit (by and inch or a bit more). Pinch the pie crust together to seal.
For a finished look, brush the top of the crust with beaten egg and sprinkle with sanding (large crystal) sugar.
Bake at 400 F for approximately 50-60 minutes or until berries are bubbling.
Remove and let cool to solidify juices. Serve with ice cream or whipped cream if desired.
Notes
I usually bake a galette in a jelly roll pan just in case there is any leakage. But for this particular galette I use a pie pan because the runoff can be significant. You can use 2 T cornstarch if you don't have instant tapioca
Nutrition
Calories: 283kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.