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.