This blueberry galette is the perfect dessert to showcase blueberries this season. Sweetened with just a little maple syrup, it’s bursting with the flavors of blueberries, plus a flaky crunch from the homemade pie crust.
Place the blueberries in a large bowl and add the maple syrup, cinnamon and flour. Stir gently to distribute.
Roll out the pie dough and place it on a piece of parchment paper on top of a baking sheet. Brush a layer of egg white over the entire top of the dough with a pastry brush.
Pile the blueberries and any juices on top of the galette dough, leaving an inch and a half of space around the edge to fold over in the next step.
Carefully fold the edges of the dough up so it sits on top of the berries. Use your finger dipped in cold water to smooth out any cracks in the dough. Larger cracks may need to be pressed together. The point here is to make it hard for the filling to ooze out while the galette bakes.
Next, make an egg wash by whisking 1/2 tbs of water with just the egg yolk. Brush this over the exposed parts of the crust to encourage it to turn golden brown in the oven.
Sprinkle the edge of the pie crust with 1 tsp of the turbinado sugar. Then sprinkle the remaining half tablespoon of sugar over the entire galette, but mostly on the crust.
Bake at 400 for 40 to 50 minutes until the crust is starting to turn golden brown to your liking. This takes 45 minutes in my oven.