Blueberry Galette

1 lb. fresh or frozen blueberries (3 cups)
2 Tbsp. cornstarch
1 Tbsp. finely grated fresh lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. salt
½ cup plus 1 tsp. sugar
1 refrigerated pie crust
1 Tbsp. cold unsalted butter, cut into pieces
1 large egg, lightly beaten

Preheat oven to 400 degrees. Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and ½ cup sugar in a large bowl until combined. Line pie pan with parchment paper or foil. Oil paper with butter or cooking spray. Lay pie dough sheet onto parchment, then spoon blueberry mixture onto center of dough, leaving a 1 ½ inch border around the edge. Fold edges of dough over blueberry mixture, pleating dough, and using egg wash to seal each pleat, taking care to leave no cracks. Dot blueberry filling with butter pieces. Lightly brush pastry with beaten egg and sprinkle with one teaspoon sugar. Bake until filling is bubbly and pastry is golden, 25 to 30 minutes. Don't worry if some juice runs out, it will still be good. Cool slightly in pan on a rack. Transfer to serving plate by lifting the parchment and transferring the galette to plate. Slide the parchment out from under the galette.

This is like a blueberry pie, but less sweet, more lemony, and lighter, because there is only one crust. It is good served with lemon ice cream made with 1 pint very good vanilla ice cream, 1 Tbsp. finely grated fresh lemon zest, and 1 ½ Tbsp. fresh lemon juice. Microwave the ice cream in a bowl for 10 second intervals until softened. Stir in zest and juice, then spread thinly in a shallow baking pan and freeze.