• Preheat the oven to 375 degrees.
• Dust a clean rolling surface with powdered sugar.
• Split the recipe for the Flaky Pie Crust in half.  Roll and shape each piece of dough into a rough circle about ⅛ 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 ½ 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.