Split the recipe for the Flaky Pie Crust in half. Roll and shape each piece of dough into a rough circle about 1/8 inch thick and about 16 inches in diameter. Transfer the crusts to parchment lined sheet pans.
Zest the lemon and reserve the juice in a small cup.
In a small bowl, combine the ricotta, lemon zest, and 1/2 cup of powdered sugar.
Spread half of the ricotta mixture onto each pie crust, leaving about an inch and a half border around the edge
In a small bowl, combine the blueberries, sugar and cornstarch. Mix to combine and evenly coat the blueberries with the mixture.
Divide the blueberries in half between each of the crusts and spread them in an even layer on top of the ricotta mixture.
Fold the edges of the pie crusts gently over so that they cover the edge of the filling, preventing it from spilling out.
Lightly brush the exposed edges of the crusts with beaten egg.
Bake the galettes in the preheated oven for 22-24 minutes or until the crust is browned nicely. Remove from the oven and let cool while you make the glaze.
For the Lemony Glaze:
Combine ½ cup powdered sugar, with just enough fresh lemon juice to create a thick glaze, usually 2-3 teaspoons. Stir to eliminate the lumps. Drizzle the glaze on top of the galette when ready to slice and serve.