Step 1

Line a large baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chill out.

Step 2

Preheat the oven to 375F.

Step 3

In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold in the blueberries and lemon juice and mix well to coat; let it stand for 15 minutes.

Step 4

On a lightly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.

Step 5

Fold the pastry in half over the rolling pin to transfer it to the prepared baking sheet. Then open and center it on the sheet.

Step 6

Spoon the blueberries in the center of the pastry, leaving a 11/2-inch border all around.

Step 7

Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.

Step 8

Bake in the center of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.

Step 9

Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.