I just wanted to say thanks for the great recipe. I followed the recipe exactly with the exception that I used approximately 25 percent more of each ingredient, so 2 1/2 cups flour, 4 tablespoons additional butter etc. I specifically wanted to make the pies slightly larger and experiment with the square shape as well as a traditional turnover style. I made one other addition. Based on the success of a recent peach and nectarine galette recipe, I added a paste of 1/2 cup ground almonds, 2 tablespoons brown sugar and 1/4 teaspoon cinnamon. I spread a thin layer on the dough of each prior to adding the blueberry filling. This seems to help keep the bottom crust crispier and adds a nice subtle almond cinnamon flavor. One other note, I froze mine after baking, just popped them in the freezer. Then, once frozen wrapped them individually in parchment paper and stored them in the freezer in zip lock bags. The really good news is, we tested reheating them and they are amazing. We just pop them directly from the freezer on a piece of foil into a 375 degree toaster oven for 10-15 minutes and they are as good as fresh.

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