Preheat the oven to 375 degrees. Line a no rimmed baking pan with parchment paper (this will be important for rolling out dough later).
Make the pie dough: In a large bowl add the gluten free flour blend, sugar, and salt. Mix together. Add the butter, egg, and water and using a pastry blender, cut the butter in until pea sized and crumbly and dough starts to form. Using your hands, work the dough and form into a dough ball. Place the dough ball in the mixing bowl, cover with plastic wrap, and place in the fridge to chill for 10-15 minutes.
Make the blueberry filling: While the dough chills, in a small bowl combine all filling ingredients, mix together then set aside.
Place the slightly chilled dough in the middle of the parchment-lined baking pan. Using a rolling pin, roll out to a circular shape ¼-inch thick. Dust lightly with flour if dough sticks to the rolling pin.
Place the filling mixture in the center of the rolled out dough leaving 2-3-inches of dough exposed around the edges. Note: It may seem like a lot of filling but the filling cooks down nicely.
Fold the edges of the dough up onto the filling mixture by lifting one section of parchment paper at a time to flip the dough 2-3-inches onto the filling.
Whisk the egg in a small bowl to make the egg wash, using a pastry brush, brush generously on dough. Sprinkle egg washed dough with cane sugar.
Bake galette for 40-45 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for 30 minutes before slicing into 8 even pieces.
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