Blueberry Galette

Okay —it’s summer time. I was craving something sweet and not complicated. I had seen recipes for Galettes or rustic pies before and I thought – simply enough, right? I had defrosted, frozen pie dough, and unrolled it on a parchment lined baking pan (I added some sprinkled sugar under the pie dough). Preheated the oven to 425 degrees. Mix together two cups of frozen blueberries, two tablespoons corn starch, two tablespoons lemon juice, and half cup of sugar. You will want to drain off the mixture as when it cooks – it will bleed…and you will want to cry.Spoon filling into the middle of the pie crust.Fold, and pinch edges around the the filling.Whisk together an egg, and a tablespoon of water to make an egg wash. Brush it over the folded part of the pie crust. Sprinkle granulated sugar over it as well. Add dabs of cold unsalted butter to the filling top – see below.Bake for approximately 30 minutes, then add slivered almonds (if desired) and bake for another 5-10 minutes or until brown.I could have cried…I was able to transfer it to a platter —I felt very accomplished—since you couldn’t actually see my mistake.As you can clearly see from the pictures, mine did leak. I did NOT drain off the liquid like I should have. I didn’t think I needed to. Well, clearly I did! I added some additional sugar to the top before serving, and served it with whipped cream.