Blueberry Galette

6 cups Blueberries

1 c sugar

4 T cornstarch

zest and juice of one lemon

1 t salt

1 t cinnamon

2 T butter

2 T milk

2 Pie crusts either homemade or refrigerated

Mix the first 6 ingredients together until fully incorporated. Roll out your pie crusts to a round, if using refrigerated about two inches more than their unrolled size. Put the berry mixture in the middle leveing 2 inches all around. Now fold in the crust over the edges of the blueberries. Top the blueberries with butter, brush the exposed crust with milk and sprinkle with a couple teaspoons of suger, decorative crystal or sanding sugar if you have it.

Bake at 400 degrees for about 20 min, until the crust is lightly browned.

Bake on parchment paper, the galette will leak, allow it to come to room temp, or chill. Vanilla Ice cream is a must.