• Preheat your oven to 425 degrees F.

Blueberry Pie Filling:

• In a saucepan on low-medium heat, mix together the blueberries, water and sugar.
• Simmer until the mixture thickens to the consistency of soft jam. This will take about 25 minutes or so.
• Set aside to cool.

Galette Pie Crust:

• Sift the flour and salt into a bowl.
• With a pie cutter, cut in the shortening until the particles are like course sand.
• Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
• Press the dough into a ball.
• Place the dough ball on to a lightly floured piece of parchment paper.
• Use a rolling pin to roll the crust out (the dough should be about a 1/8 of an inch thick), making the crust roughly the shape of a circle.
• Place the pie crust onto a baking sheet lined with parchment paper (you can use the same sheet the pie crust is on already).

Putting it all together:

• Place the blueberry filling into the centre of the pie dough, leaving about a 2-inch border of pie crust.
• Fold the edges of the pastry over to cover the outer edge of the blueberry filling. Overlap as needed.
• Brush the pastry with milk, then generously sprinkle on some sugar (I like to use a cinnamon/sugar mix).
• Place the galette into the oven, then immediately TURN DOWN the heat to 350 degrees F.
• Bake for 1 hour, or until the pastry is golden brown.
• Let the galette sit for about 15 minutes before serving.
• Serve slightly warm with ice cream or whipped cream!