There are recipes that have their place in time. When a bad day arises you can find a dessert that speaks to that moment and transforms that dismal day to one of jubilee in the moment it takes to take raise the fork to your mouth and let the tastes dance on your tongue and this blueberry crumble galette, couldn’t have presented itself at a more opportune or fitting time.

The last few weeks I have gone through a routine of stumble after trip after fall of writing, constantly stubbing my toes on an immovable writer’s block, and feeling like I have lost my way and focus. But I am so delighted to have kicked that block to the curb, and come out of this weekend with a renewed sense of optimism and drive. This past weekend my days were spent at BlogHer Food here in Seattle, where I had the opportunity to meet some of the most inspiring and hilarious of women in blogging- many of whom I have admired from behind a computer screen but come away with as friends.

There was so much to take in and as I rested, tried to recuperate and let the breadth of my experience settle in today I finally had my lightbulb moment and second of clarity that brought me back to realize why it is I do this thing called blogging.

My country-esque lifestyle began 8 years ago as I trekked across Washington State to go to college set amongst a sea of wheat fields. I dreamed day in and day out of living a country existence with an old farm house that contained within it an expansive country kitchen and a long, heavy and well worn country farm table that my family and friends could gather around as I fluttered around the kitchen feeding their bellies as the action of cooking filled my soul.

But life has a way of throwing in its own monkey wrenches, moving back to Seattle put my country life on hold. It’s been these last two years I have grasped and held tight those little pieces of country living I could, with the best attachment I had to that life being through cooking. It fulfills me.

So until I get that country kitchen with a farmer’s sink and a garden gaze out upon whilst I am elbow deep in dishes and bubbles, my cooking will be done for all those around me, not just those around my table every night. As it is only me and Ben around this table, I have to cook for someone else, like you. Are you okay with that? Okay, good.

Now – enough with the heavy. You ready for something epic? As a true testament to my country cooking, it was only appropriate to break out the cast iron and get into the kitchen for something down to earth, soul-feeding and something I couldn’t keep my fork out of… as evidenced by my lack of whittling waistline,

A pie.

Pies just look more Martha Stewart-esque and rustic when they are made free form and in cast iron, don’t you agree? Take that Martha!!

For the pie, I utilized a pie crust recipe from one of my first and truest blogging friends Kirsten. Making one pie crust at a time in my mini-food processor, yielding a flakey and fail proof crust every flippin’ time. (And I say this without irony, because until this pie crust came into my life – every one before it was an unmitigated disaster of flour and fail.)

With one pie crust made, and rolled out with my most treasured marble pie roller and placed into a parchment lined cast iron skillet, 2 cups of blueberries were poured into the middle with the juice of a lemon spritzed over the top and the edges of the crust gingerly folded around the berries to contain them within.

Topped with a healthy (not) dose of crumble poured over the top and left to fill in the gaps and crevices between the berries, the whole lot was placed into the oven and left to fill my home with the enticing smells of summer berries and home. With nary a soul to feed, I sliced a piece for myself, devouring it in record time and transporting myself to dream of rolling wheat fields and summer evening sunsets.

Focus, dreams and clarity of life hit me all at once – and I was at peace. Home doesn’t have to be just the roof over your head at that present moment- but it is the experiences that you make within those walls and the little bits of dreams you grasp for every single day. And one day that dream will be a reality set amongst the hills.

Mmmm dinner and dreams never tasted so sweet.

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Unbaked Blueberry Crumble Galette

Blueberry Crumble Galette

  • Author: Country Cleaver
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 1 9-in pie 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: French
Print Recipe

Description

Free formed pie with simple ingredients and tasting of warm summer evenings.

Ingredients

Units Scale

Pie Crust:

  • 3/4 cup Flour
  • 6 Tbsp Butter, cut into cubes and frozen
  • 1/4 tsp Salt
  • 2 Tbsp Iced Water

Pie Filling:

  • 2 cups Blueberries
  • 1/2 Lemon, juiced
  • 1 egg white, for brushing pie crust

Crumble Topping:

  • 1/2 cup Oats
  • 6 Tbsp Butter, cubed
  • 1 tsp Cinnamon
  • 1/3 cup Brown Sugar

Instructions

For Pie Crust:

  1. Pre heat oven to 350 degrees.
  2. Combine all ingredients for pie crust into a food processor. Pulse until small pea size balls start to form. Scrape down sides to make sure all ingredients are starting to incorporate.
  3. Continue to pulse until large ball of dough starts to form. Remove dough form.
  4. Knead together dough and any remaining bits left behind in the food processor. Roll out dough on a floured surface until the crust is about 12″ in diameter.
  5. Place dough onto a large square of parchment paper and set parchment and rolled dough into a large cast iron skillet.

Filling:

  1. In the middle of the round of pie crust, pour 2 cups of blueberries into the middle.
  2. Corral blueberries into the middle in a mound. Pour lemon juice over the top of the blueberries.
  3. Fold outer edges of the pie crust over the berries to contain them.
  4. Brush edges of the pie crust with egg whites.

Crumble Topping:

  1. In food processor, combine all crumble topping ingredients and pulse until small pea size balls form.
  2. Pour over the blueberry galette and allow to fall into the cracks and crevices of the blueberries.
  3. Bake galette in the cast iron for about 30 minutes or until the crumble and the crust is golden brown.
  4. Allow to cool for 20 minutes in the cast iron once it has been removed from the oven.
  5. Slice while warm and serve with ice cream.

Notes

Pie crust adapted from Kirsten Kubert of Comfortably Domestic, Rest of Recipe is Country Cleaver original.

Keywords: blueberry crumble pie, blueberry pie, crumb topped pie

Easy Blueberry Crumble Galette - homemadehome.com