Blueberry Galette is a delicious but simple dessert that is perfect to make when blueberries are at their peak (April - October). All you need is a sheet tray to make this Blueberry Galette; no special bakeware required. I recommend serving this Blueberry Galette warm with some vanilla ice cream, (fair warning you may eat it all in one sitting). This dessert also travels well, making it a great addition to a BBQ spread or summer dinner party.

Serves 6

Ingredients:
1 refrigerated pie crust
18 oz fresh blueberries*
1/4 cup sugar
1 tablespoon flour
1 egg
1/2 tablespoon water
1 tablespoon turbinado sugar

Directions:

1. Preheat oven to 375°F/190°C. Unroll pie crust on a baking sheet lined with parchment paper.

2. In a large mixing bowl combine blueberries, sugar, and flour. Mix gently until blueberries are completely coated. (If blueberries aren’t sweet enough add 1 teaspoon of sugar or other sweetener at a time until desired sweetness is reached).

3. Pour the blueberries in the center of the pie crust.

4. Using your fingertips, fold the edges of the dough over to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go. (The bigger the rim the less likely it is to break)

5. Beat the egg and the water together, making a egg wash. Coat the rim of the pie crust with the egg wash. Sprinkle the turbinado sugar on the rim and over the blueberries.

6. Bake for 45-55 minutes until pie crust is golden brown.

7. Serve warm or at room temperature.

Pro Tip: Blueberries have been grown in the United States for over 100 years and we are blessed to have access to fresh blueberries year round. Blueberries are an amazingly versatile fruit that can be used in many different ways. If you are located in the United States and want to pick your own fresh blueberries here is a website to help you if a farm near you.