Divide the pie crust into 6 equal pieces. Roll into a ball and then roll into a small circle on a floured counter. Repeat with all pieces.

Add approximately ¼ cup of blueberry mixture to the center of each circle, leaving a 1” border.

Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.

In a small bowl combine egg and 1 tablespoon water. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.

Preheat griddle to low medium heat. I use an infrared thermometer to temp around 350-375.

Place galettes onto the griddle and top with a basting dome. Cook for 25-30 minutes. Do your best not to lift the cover during this time.

Remove from griddle, eat as is or you can pop into the oven and broil for 1-2 minutes to crisp up the top (optional).

Serve with powdered sugar and ice cream and enjoy.