Step 1

Preheat your oven to 400 F degrees. Line 2 baking sheets with parchment paper.

Step 2

In a medium size bowl combine the blueberries, sugar, cornstarch, zest and juice of one lemon. Set aside.

Step 3

Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 4 to 5 inches in diameter, cut 3 rounds in each pie crust, by pressing down on the bowl or running a knife around it. Reroll the remaining dough, you should be able to get 1 more pie crust round from it. Each pie crust should give you 4 rounds, ending up with 16 rounds in total.

Step 4

Spoon about 1 to 2 tbsp of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.

Step 5

Place the galettes onto the prepared baking sheets, 8 per sheet. Brush each galette with beaten egg then sprinkle with turbinado sugar or regular granulated sugar.

Step 6

Bake the galettes for 30 to 35 minutes or until golden brown.

Step 7

Garnish with fresh mint leaves. Serve warm with vanilla ice cream or whipped cream.