Cast Iron Oregon Blueberry Galette
This show-stopping galette may just be the highlight of your camp evening. It’s not sickening sweet so the actual taste of blueberries hits you from the first bite. The next flavor that compliments it is the flakey crust that crisps up perfectly when made in a cast iron skillet. The whipped cream was intentionally made minus any sugar as well which will add the perfect creamy texture to the dessert.
4 c blueberries, fresh
1/4 c raw can sugar, fine consistency
1.4 c brown sugar
1/4 c of flour
1 premed pie crust, thawed
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. 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.