Blueberry Galette

For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour.

Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.

For the filling, place blueberries, sugar, cornstarch, salt, and lemon juice and toss to combine.

Spoon filling over chilled crust, leaving a 2-inch border. Fold up the pastry border, pressing the edges to seal.

Brush pastry with heavy cream, milk, or egg wash and sprinkle with sugar. Bake galette for 40-45 minutes or until pastry is golden and filling is bubbly.. Tent with foil if needed to prevent over-browning. Let cool for 1 hour on a wire rack before slicing and serving.