1 Pillsbury refrigerated ready-made piecrust from a box of 2
6 ounces Brie
1 1/2 cups fresh blueberries
1/4 scant cup sugar divided
Preheat the oven to 375 degrees F.
Slice the end rind off of the brie and cut cheese into 1/2-inch strips.
Place blueberries in a bowl with the juice from one lemon and 2 T sugar. Toss to combine.
Place dough on parchment or a silicone liner on a baking sheet.
Arrange brie slices in the center of the dough, leaving a 2-3” border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center fruit still exposed. Lightly pat down the berries. Place the remaining blueberries in the center opening pat down a little.
Brush water over the crust and sprinkle the remaining 2 T sugar over the galette.
Bake at 375 degrees for 20-25 minutes or until the filling is bubbly and the crust is golden brown.
Allow to sit for at least 10 minutes before slicing into wedges.