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:
- Pre heat oven to 350 degrees.
- 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.
- Continue to pulse until large ball of dough starts to form. Remove dough form.
- 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.
- Place dough onto a large square of parchment paper and set parchment and rolled dough into a large cast iron skillet.
Filling:
- In the middle of the round of pie crust, pour 2 cups of blueberries into the middle.
- Corral blueberries into the middle in a mound. Pour lemon juice over the top of the blueberries.
- Fold outer edges of the pie crust over the berries to contain them.
- Brush edges of the pie crust with egg whites.
Crumble Topping:
- In food processor, combine all crumble topping ingredients and pulse until small pea size balls form.
- Pour over the blueberry galette and allow to fall into the cracks and crevices of the blueberries.
- Bake galette in the cast iron for about 30 minutes or until the crumble and the crust is golden brown.
- Allow to cool for 20 minutes in the cast iron once it has been removed from the oven.
- 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.