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www.southernsenior.info 23 4. Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight. Filling 1. In a small bowl, combine 3/4 cup sugar, cornstarch, salt, and lemon zest. Massage the zest into the sugar. 2. In a large bowl, toss together the blueberries and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries. 3. Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 1/8- inch-thick-circle. Dust off any extra flour and lay crust onto the prepared pan. 4. Mound the blueberry filling in the middle of crust. Fold and crimp the dough up so that it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough. 5. Preheat the oven to 425 F and set rack in middle of the oven. 6. Just before baking, beat the egg and water together and brush the edges with egg wash. Sprinkle crust with the remaining 2 tablespoons of sugar. 7. Bake for 30 minutes, then turn the oven down to 350 F and bake for an additional 30 minutes. This recipe yields two 12-inch galette crusts. Extra dough can be stored in an airtight container for up to one month .