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1
Preheat the oven to 425 degrees Fahrenheit. Line a pizza pan or wide baking sheet with parchment paper. Lightly flour the top of the parchment paper.
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2
In a food processor, combine the flour, sugar, salt, and butter and pulse for about 3 seconds. Add the ice water and process for another 8-10 seconds, until the pastry just begins to moisten and come together. There should still be pieces of butter visible.
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3
Transfer the pastry to the lightly floured parchment covered pan and cover it with a sheet of wax paper. Roll out the pastry to an 11-12 inch circle, remove the wax paper, and set aside.
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4
In a large mixing bowl, stir together the blueberries, cornstarch, lemon juice, sugar, and salt until combined. Using your hands, crush about 1/3 of the blueberries and then stir again.
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5
Spoon the blueberry mixture into the center of the pastry, leaving a 2-inch border around the edge. Fold the pastry edge over the blueberry mixture, pleating as you go. Dot the filling with the butter pieces, and then brush the pastry edge with the egg. Sprinkle the cinnamon over the top, and, if desired, sprinkle the pastry edge with the turbinado sugar (it does make for a pretty crust).
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6
Bake the galette for 25-30 minutes, or until crust is golden brown. Remove from oven and let cool for 30-45 minutes before serving (this also gives the filling time to set up. I let mine cool for 1 hour).
