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Rustic Blueberry Pie with a Crumble Topping
Preheat oven to 350ºF.
For the pie crust:
Combine all ingredients for pie crust in 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 a large ball of dough starts to form. Remove dough. 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.
For the filling:
In the middle of the round of pie crust, pour 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.
For the 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 pan 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.
Pie crust adapted from Kirsten Kubert of Comfortably Domestic
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!