Blueberry galette

Method

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1. 1Step 1. Make the crust. Stir the flour, sugar and salt together in a wide bowl. Add the butter and work it in with your fingertips until the pieces are the size of peas, with some larger flakes left alone.
2. 2Step 2. Drizzle in 3 tablespoons of ice water and toss with a fork until the dough starts to hold together when squeezed. Add the last tablespoon only if it needs it. Press into a disk, wrap, and chill for at least 30 minutes.
3. 3Step 3. Heat the oven to 400 degrees with a rack in the middle. Line a sheet pan with parchment.
4. 4Step 4. Toss the blueberries with the sugar, cornstarch, lemon juice, zest and salt. Let them sit while you roll the dough.
5. 5Step 5. On a floured surface, roll the dough into a rough 12-inch circle. It does not need to be neat. Move it to the sheet pan.
6. 6Step 6. Pile the berries in the center, leaving a 2-inch border. Fold the border up and over the fruit in loose pleats, pressing gently where the folds meet.
7. 7Step 7. Brush the crust with the egg wash and scatter the coarse sugar over it.
8. 8Step 8. Bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles in the middle. Cool on the pan for at least 20 minutes before slicing so the juices set.