Submitted by Colette Fleming
Makes 6 servings
For lemon ice cream
1 pt vanilla ice cream
1 tablespoon lemon zest
1 ½ tablespoons lemon juice
For galette
1 lb. fresh blueberries or any other fruit or mixture (3 cups)
2 tablespoons cornstarch
1 tablespoon lemon zest
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup + 1 teaspoon sugar
1 9” refrigerated pie dough (I’ve used Pillsbury)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Preheat over to 425 degrees.
Microwave ice cream at 10-second intervals until softened. Stir in zest and juice. Refreeze.
Stir together berries, cornstarch, zest, juice, cinnamon, salt and ½ c sugar.
Roll out pie dough so it is larger than the pie pan. Place in pie pan. Spoon berry mixture onto center of dough, leaving a 1-½ inch border around edge. Fold edges of dough over 1 inch of berry mixture, pleating dough. Dot filling with butter pieces. Lightly brush pastry with some of the beaten egg and sprinkle with remaining teaspoon sugar.
Bake about 25-30 minutes until pastry is golden. Serve warm with lemon ice cream. You can make ahead and reheat in microwave before serving.