Blueberry Graham Galette

For the Galette

Preheat oven to 400°.

Combine blueberries, sugar, flour, lemon juice and salt in a bowl and toss together until coated. Set aside while you prepare the crust.

Roll pie crust out to 12" round. If store-bought, roll out slightly to make a bit bigger. Place crust on a parchment paper-lined, rimmed sheet tray.

In a small bowl, combine finely crushed graham cracker, sugar and butter.  Using your fingers, press the butter into the crumbs until it feels like wet sand.  Set aside for assembly.

Place filling onto center of crust, mounding in the middle, and leaving a 2" border empty around the edge.

Place 1 tsp butter in the center.

Gently fold the crust up and around the filling, creating about 8 creases.

Sprinkle the graham crumble onto the exposed outer crust, gently pressing down to help it adhere.

Bake at 400° for 15 min, then cover loosely with foil and bake another  15-20 minutes, until crust is golden brown.

Allow to cool slightly before slicing and topping with ice cream and extra fresh blueberries!