In a food processor, combine flour and cold, cubed butter. Pulse until piecey.
Then, add in the salt, maple syrup, ice cold water, vanilla extract and coconut sugar. Pulse until it starts to come together. Somewhat quickly, a dough will form.
Place the ball of dough in a large bowl and chill in the fridge for 10 minutes.
While the dough chills just slightly, preheat the oven to 375℉ then place two long sheets of parchment paper, side by side, on a clean counter top. Sprinkle additional flour onto one of the pieces of parchment paper to roll out the dough.
Mix together the blueberries, coconut sugar, maple syrup, cinnamon and lemon juice.
Remove the dough from the fridge and place it onto the piece of parchment paper with the flour. Sprinkle more flour onto the dough ball, covering completely in a thin layer, then top with the clean piece of parchment paper. Note: if you want to make the galette a certain shape (like I did with the fish), shape the dough at this point, then it will roll into the shape you want!)
Either using a rolling pin, a wine bottle, or even your hands, roll out the dough into a thin layer (about ⅛ in or so). Be sure not to roll it too thin as it could stick to the parchment paper/rip and not too thick as it could crack. If it does either, just try again!
Carefully peel off the top piece of parchment paper, then move the crust with the bottom piece of parchment paper onto your baking sheet so it's ready to assemble.
Whisk together an egg with a splash of water to create an egg wash and brush a thin layer of it onto the crust.
Pour the blueberry mixture on top of the crust, leaving just enough room around the edges to fold over slightly (about 2-3 inches or so).
Fold the edges of the crust overlapping the edges of the blueberry portion, then brush the folded over crust with egg wash. Sprinkle coconut sugar on top of the egg washed folded over crust.
Bake for 35 minutes, then allow to cool for 5 minutes.
Serve immediately with vanilla ice cream and enjoy!
