If you don’t have blueberries, you could make this low carb galette with other berries or even a mixture of them. A strawberry galette is on my next list of pastry making to try.
Preheat oven to 400°F/200°C. Mix together all the ingredients for your filling, take the crust out of the freezer, add the blueberries in the middle and fold in the edges to shape into a galette. If there are any cracks simply press them together with your fingers.
A Blueberry Galette is a dessert you can make any time of the year, but it’s so good when you can get fresh summer blueberries. (Don’t worry though; frozen blueberries work really well too. I like to use frozen wild blueberries when local blueberries are not available.)
Preheat the oven to 375º. Combine blueberries, juice from lemon, sugar, and optional basil in a mixing bowl and mix. Unroll pie crust on a parchment-lined baking sheet. Dump the blueberry mixture in center of pie crust, and spread to about an inch and a half from the edge of crust.