1 pkg. pie crust (2 rounds of dough)
2 c. blueberries
1/4 c. sugar, plus extra for sprinkling
2 Tbsp. cornstarch
1 tsp. lemon zest
Juice of half the lemon
1 tsp. vanilla
Pinch of salt
1 Tbsp. water
Whipped cream, for serving
Preheat oven to 425 degreesF.
Stir together blueberries, sugar, corn starch, lemon zest, lemon
juice, vanilla and salt in a bowl. Set it aside once combined.
Unroll the two rounds of dough. Using a 5 inch pastry cutter, cut
three rounds of pastry from each disk. Re-roll their scraps and cut
two more rounds. Place them on two baking sheets lined with baking
mat or parchment paper (4 rounds on each pan). Evenly distribute
the blueberry mixture between the rounds.
Gently fold over the edges of the dough in on itself to create a
small rim of crust.
Beat together the egg and water and brush edges of each galette.
Sprinkle the crust with sugar.
Bake for 15 minutes until golden and bubbly. Remove from oven and
allow galettes to rest on the pan for five minutes. Remove to a
platter and allow to cool.
Serve warm or at room temperature with a dollop of whipped cream.
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