1pie crustI use Pillsbury from the refrigerator section, not frozen
1.5cupswild blueberriesYou can use frozen if you don’t live in Maine. 😉
1tbsplemon juiceYou can use fresh or from a bottle
18 oz blockcream cheese
To make the blueberry mix:
Mix blueberries, 1 tbsp lemon juice, cornstarch, and 1 tbsp white sugar together, set aside.
To make batter:
In a medium bowl, beat together the cream cheese, eggs (1 whole egg + 1 egg whites), 7 tbsps white sugar, vanilla, and 1 tsp lemon juice.
Heat oven to 350 degrees. Take pastry out of the fridge and let it warm up enough to roll out without breaking apart. About 5-8 minutes in the summer.
Roll out pastry on a floured surface. I used a 9″ pie plate. Usually, a galette does not need a pie plate, but this is a little runny and you want to keep it from flowing out before it sets.
To put the crust in the greased pie plate, fold it in half and half again to make it easier to pick up. Place the point of the triangle in the center of the plate and unfold in half and then fully. Press gently into the pie plate. It should hang out over the edges.
Pour the batter into the pie crust.
Scrape the blueberries into the batter and gently swirl around.
Fold the edges of the pie crust gently inward, overlapping. This does not need to look pretty! Rustic is your mantra.
Brush the egg yolk onto the crust, then sprinkle the raw sugar onto the crust.
Bake for approximately 50 minutes with the pie plate on a cookie sheet, just in case. Start checking at around 35 minutes. The center should be firm, not runny.
Remove from oven and let cool. Put in the fridge before serving. You want the galette to be cold.
Essentially you’ve just made a cheesecake filled with blueberries and baked in a pie crust. What more could you want???