An easy Rustic Blueberry Galette that IS easier than pie! Fresh juicy blueberries, sweetened with sugar & sprinkled with lemon juice, baked into a golden flaky pie crust. The perfect dessert for special occasions or just an everyday treat.
Preheat oven to 425 degrees. Line a large cookie sheet with parchment paper.
Place blueberries in a large bowl and sprinkle with lemon juice.
Toss with sugar, cornstarch, lemon zest, salt and cinnamon.
Unroll pie crust, roll to a diameter of 12", and place on prepared cookie sheet.
Pour blueberries into center of pie crust and spread out to within 1-½" of edges.
Fold and pleat crust up over edge of blueberries.
Using a pastry brush, brush crust with beaten egg. Sprinkle with Demerara sugar or other coarse sugar.
Dot blueberries with slices of butter.
Bake for 25-30 minutes or until crust is golden and center is bubbling. Note: If crust starts to brown too quickly, cover the edge with aluminum foil.
Remove from oven and allow to cool on cookie sheet placed on wire rack.
Move to serving plate by lifting the parchment paper. You should be able to slide it out once it is on the plate. If not, just cut around the outside and leave under the galette.
Garnish with powdered sugar, mint leaves and additional lemon zest. Serve as is or with a scoop of vanilla ice cream.