Blueberry Galette

A little late but here nevertheless…

A recipe for blueberry galette, from one found on epicurious:

• one refrigerated pie crust (although a homemade pie crust would probably be even better )
• 3 cups of blueberries, rinsed
• one half cup of ginger sugar. We used the sugar left over from dusting the cystallized ginger we made for my birthday party, which made it ever so lightly ginger flavored. Absent such a stash of gingery goodness, normal sugar and a tsp or so of fresh or ground ginger (to taste) would probably approximate what we were after.
• one tbsp cinnamon
• 2 tbsp corn starch
• 2 tbsp orange juice. The recipe called for lemon juice, but we were all out. The orange was delightful.
• one egg to egg wash the crust (see below)
• a small amount of turbinado sugar (sugar-in-the-raw) to sprinkle on the crust

Put the blueberries, sugar, cinnamon, corn starch, and juice in a bowl and mix until just combined. Place the crust on a buttered baking sheet or buttered tin foil on a baking sheet. Put filling in the center of the crust and spread around, leaving about 2 inches (maybe a little more) around the edges.

Starting anywhere you like, fold the edge up and around the filling. As you pull each new bit of edge up, fold it over, to make a pretty tucked crust. Be sure to fold gently to avoid the crust breaking during baking (My galette split right at the bottom edge and spilled a bit of filling out, so I know I wasn’t quite gentle enough.). Once the crust is fully folded over, whisk the one egg with one tbsp of water and brush over the outer crust. Then sprinkle with turbinado sugar.

Bake at 375 degrees F for about 25 minutes or until the crust is golden, brown, and delicious.