1. 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.

2. 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 2" to 3" border. Scatter butter over filling.

3. 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.

4. 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.

Hannaford fresh Magazine, July-August 2022