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Preheat your oven to 400°F.
Line a baking sheet or pizza pan with parchment paper.
In a medium bowl, gently combine the blueberries, Splenda, lemon juice, lemon zest and cornstarch.
Toss until the blueberries are evenly coated.
Let the mixture sit for 10 minutes to allow the juices to develop.
Roll the refrigerated pie dough onto the prepared baking sheet.
Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border around the edges.
Fold the edges of the dough up and over the filling, pleating as you go.
The center should remain exposed.
In a small bowl, whisk together the egg yolk and a splash of water.
Brush the egg wash over the folded crust, then sprinkle the crust with the coarse sugar.
Bake for 18-20 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
Let the galette cool for at least 15 minutes before slicing.
Serve warm or at room temperature.