Lemon Blueberry Galette

Ingredients

• 1 roll Refrigerated pie crust
• 2 cups Fresh blueberries
• 0.25 cup Granulated sugar
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon zest
• 1 teaspoon Lemon juice
• 1 large Egg wash (1 egg beaten with 1 tsp water)
• 1 teaspoon Coarse sparkling sugar(optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, toss the blueberries with granulated sugar, cornstarch, lemon zest, and lemon juice until evenly coated.

3. 3

   Unroll the pie crust onto the prepared baking sheet.

4. 4

   Mound the blueberry mixture in the center of the crust, leaving a 2-inch border around the edges.

5. 5

   Fold the edges of the crust up and over the filling, pleating as you go, leaving the center open.

6. 6

   Brush the folded crust with the egg wash and sprinkle with coarse sugar if using.

7. 7

   Bake for 30-35 minutes until the crust is golden brown and the blueberry filling is bubbling.

8. 8

   Allow to cool for at least 15 minutes before slicing to let the juices set.