Blueberries are really good for you! They are on my “plan” but not with crust. Of course, the crust is really what I like the best. Hope you enjoy this and eat a piece for me because I won’t be making it this year.
I have endured many eating events since I have been on “the plan.” I look at it this way, “the plan” has kept me from gaining at least 5 pounds. I weigh again on Friday. Iwill keep you posted, in the mean time, enjoy some Blueberry Galette for me.
The cream and egg are just to brush on the crust to make it brown nicely so you can leave that out if you are vegan.
2 C Blueberries
¼ C Sugar
1 T Corn Starch
1 T Fresh Lemon Juice
2 t Lemon Zest
1 Pie Crust
1 Egg beaten with 1 T cream (I just use the cream not the egg)
1 T sugar to sprinkle over crust before baking
Preheat oven to 400.
Mix sugar, corn starch, juice and zest together, pour over
the blueberries and stir to combine
Place parchment paper on cookie sheet.
Lay pie crust on top of parchment paper.
Spoon blueberry mix into center of crust leaving 2 inch border.
Fold crust border up and over the filling forming loose pleats all around the
edge and leaving the center open. Brush dough with the
egg/milk mixture, then sprinkle it with 1 T granulated sugar.
Bake for 25-30 minutes or until the crust is golden brown. Allow to
cool on wire rack before serving. Serve warm or at room temperature.