Blueberry Galette

In a bowl mix the berries with the sugar, cornstarch, lemon zest and half the lemon juice. Stir in the butter.
1 pint fresh blueberries,2 teaspoons sugar,2 Tablespoons cornstarch,1 Tablespoon butter
Put the filling in the middle of the unrolled pie crust, leaving an inch and a half edge clear. Gently fold up the edge of the pie crust to cover the filling, pinching it as you fold it.
Put the egg in a bowl and stir with a fork to mix. Brush the egg onto the edge of the crust. Then sprinkle the edges with decorative sugar or turbinado sugar.
1 egg,2 Tablespoons decorative sugar
Bake in the oven for 20 minutes. It is done when the edges are golden brown and the blueberries in the middle are bubbly.
Notes
Use my easy pie crust recipe for a delicious homemade crust.
Frozen blueberries can be used in the recipe without thawing.
You can easily make this recipe vegan by using a vegan pie crust, using coconut oil instead of butter and brushing the pie crust with water instead of egg.