Blueberry Galette

On my last shopping trip, I found 5 pounds of blueberries on sale for $1.50. I've never had so many blueberries before at my disposal. After pondering what to do with my bounty, I decided upon making a galette. Actually two of them. One I gave to my sister and her husband. And the other was shared between me and my sweetie. This was a nicer alternative to a blueberry pie, I think. A perfect balance between crust and fruit. Not too sweet. But very sad when it's all gone and all you have is a picture to remind you of the delicious moments you had. Not to fear though, I still have quite a good number of blueberries left. And if I don't use them all making some muffins or scones, I can see an encore of the galettes in my near future.

Ingredients:

1 lb fresh blueberries (3 cups)

1 (9-inch) round of pie crust dough

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup plus 1 teaspoon sugar

1 (9-inch) refrigerated pie dough (from a 15-oz package)

1 tablespoon cold unsalted butter, cut into pieces

3 tablespoons milk


Directions:

1. Preheat oven to 425°F. Line a large baking sheet with foil and butter foil.
   
2. Stir together blueberries, cornstarch, juice,
   cinnamon, salt, and 1/2 cup sugar in a large bowl
   until combined.
   
3. Place pie dough onto baking sheet, then
   spoon blueberry mixture into the center of the dough, leaving
   a 1½" border around edge.
   
4. Fold the edges of the dough over 1" of blueberry mixture,
   pleating dough, then dot blueberry filling with butter
   pieces. Lightly brush pastry with some milk
   and sprinkle with the remaining teaspoon of sugar.
   
5. Bake until blueberry filling is bubbling and pastry
   is golden, about 25 to 30 minutes. Cool slightly on baking
   sheet on a rack.