INGREDIENTS

• 1 rolled pie crust
• 2 ½ cups Josh Pond's Frozen Organic Wild Blueberries
• ¼ cup plus 1 Tbsp. packed brown sugar, divided
• 2 Tbsp. cornstarch
• ½ tsp. zest and 1 ½ tsp. juice from 1 lemon
• ½ tsp. vanilla extract
• ¼ tsp. table salt
• 1 Tbsp. unsalted butter, cut into small pieces
• ¼ tsp. ground cinnamon
• 1 large egg, beaten

INSTRUCTIONS

• Center a rack in oven and heat to 400 degrees. Roll pie crust into a 12" circle on a lightly floured surface, then transfer to a parchment-lined baking sheet.
• In a large bowl, stir together blueberries, 1/4 cup brown sugar, the cornstarch, lemon zest and juice, vanilla, and salt. Pour onto crust, leaving a 3" border. Scatter butter over filling.
• Working your way around galette, fold dough toward center to cover about 2" of filling, overlapping dough every few inches and pressing gently to form pleats. Stir together remaining 1 tablespoon brown sugar and the cinnamon in a small bowl. Brush crust with beaten egg, then sprinkle crust and filling with sugar mixture.
• Bake until crust is golden brown and firm, 25 to 35 minutes. Transfer baking sheet to a wire rack and let galette cool at least 30 minutes before serving.