Alternately, you can purchase a refrigerated pie crust at the store.
2cups fresh blueberries
¼cupsugar+ extra sugar for sprinkling on the crust
pinch of kosher salt
1large eggwhisked with 1 tablespoon water (called an egg wash)
ice cream and/or whipped cream (recipe below in notes)
If you are making your own pie crust go ahead and do that first. Then pop it in the fridge to chill. If you bought a store-bough crust skip to the next step.
Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper or a reusable silpat.
On a lightly floured surface roll your dough out to be about 10-12 inches round. Then transfer it to your parchment lined baking sheet. Pro Tip: to transfer rolled out dough lightly roll it around the rolling pin and then unroll it onto your baking sheet.
In a bowl stir together the sugar, cornstarch, and pinch of salt.
Add the blueberries and lemon juice to the sugar mixture. Stir to coat the berries. Then immediately pour into the center of your crust, making about a 7-8 inch circle of berries. Pro Tip: Do not mix your berries ahead of time. The sugar will "melt" off the berries and stick to the bottom of the bowl. Mix them and then immediately pour into your crust.
Fold the edges of the crust over the berries by about 1-1.5 inches. This does not need to look pretty! Just make sure there are no holes in the crust around the sides.
Lightly brush the crust with the egg wash (you will not use all the egg wash!!) then sprinkle some sugar on the crust edges, it will adhere to the egg wash.
Bake for 45 minutes, until the blueberries are bubbling and the crust is golden.
Let cool for about 20 minutes before serving. This will allow the juices to set before cutting into the galette.
Serve the Blueberry Galette cut into wedges and serve with ice cream or whipped cream on top.
Store any leftovers at room temp in an air tight container for up to 3 days.