Blueberry Galette

Preheat the oven to 400°. Set aside a baking sheet covered with parchment paper

1 pie dough (see attached recipe)

1 ½ cups blueberries

2 tablespoons sugar, plus 1 teaspoon

1 teaspoon salt

1 tablespoon tapioca

2 tablespoons cold butter, cut into small pieces

1 egg, beaten, or 1/4 -1/3 cup cream

  1. In a bowl, gently combine the blueberries, 2 tablespoons of sugar, tapioca, and salt.  Set aside.
  2. Roll out the dough, and place it on the parchment paper. Add the blueberry mixture to middle of the pie dough, leaving a two-three inch border
  3. Add the butter to the top of berries.
  4. Fold and pleat the border of dough over the berries to form a crust.
  5. Brush the dough with the egg (or cream), and evenly sprinkle the dough with the remaining teaspoon of sugar
  6. Bake for 35-40 minutes, or until the crust is golden brown

Serve warm or at room temperature, with vanilla ice cream or whipped cream

Makes 8-10 servings