Blueberry Crumble Galette

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