Cast Iron Mixed Berry Galette
After my Oregon Blueberry Galette was wiped out completely after making it, I decided to start experimenting with other berries. The strawberries and blueberries mix well together in this version and did add some butter to give it more depth and complexity. If you’re a strawberry fan, this will not disappoint.
2 c blueberries, fresh
2 c strawberries, fresh sliced
1/4 c raw can sugar, fine consistency
1.4 c brown sugar
1/4 c of flour
1 premed pie crust, thawed
5 tsp butter
Butter and flour for greasing the pan
1 egg white
1 c whipping cream
Grease the cast iron by using butter and coating in a thin layer of flour. Next, in a medium bowl mix the blueberries, sugars, and flour together until coated. Stretch out your pie crust onto the bottom of your 10” cast iron and fill in with the berry mixture. Spread them out evenly and pull the pie crusts up and in towards the center, making a bowl-like formation, so the juices stay contained. Next drop the teaspoons of butter evenly throughout the top so they will melt when cooked. Use the egg white to coat the exposed edges of the pie, so it gets a nice brown.
To cook at camp, leave it over the hot coals or rocks for about 25 minutes and keep checking every ten after. At home, it will cook in a pre-heated 400-degree oven for about 30-35 minutes until brown. Leave it to cool so that the blueberries thicken up a bit, maybe around 20-30m. Whip your cream into a fluffy consistency using a fork at camp (takes a bit) or with a whisk at home and serve it on top.