29" refrigerated pie doughs (1 package usually contains 2)
1lbfresh blueberries (about 3 cups)
2tspfresh lemon juice
1 1/4tspground cinnamon, divided
1/2cupgranulated sugar, plus 1 tablespoon sugar
1tbspcold unsalted butter, cut into small cubes and divided
1egg, lightly beaten
Preheat oven to 425 degrees. Prepare two rimmed baking sheets with parchment paper. In a small bowl, combine 1/4 teaspoon cinnamon with 1 tablespoon sugar; set aside.
Thaw refrigerated pie dough according to package instructions. This recipe uses both dough circles typically in one package. Set each one on top of a baking sheet. Set aside.
In a large bowl, stir together blueberries, cornstarch, lemon zest and juice, and remaining 1 tsp cinnamon and 1/2 cup sugar until blueberries are well coated.
Spoon half of the blueberry mixture onto the center of one dough; repeat with the other half onto the other dough.
Gently fold dough over part of the blueberry mixture, and then continue around the circle to create pleats. Place half of the butter cubes on top of one blueberry center, and then repeat with the remaining half on the other one.
Use a pastry brush to lightly glaze the tops of each dough with the egg wash. Sprinkle the prepared cinnamon sugar mixture evenly over both of the galettes.
Bake at 425 degrees for about 20-25 minutes, just until the tops of the dough become lightly golden. Cool on a baking rack for a few minutes before serving.
recipe adapted from one I found years ago on Epicurious
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