Blueberry Crumble Galette

For the crust:

To a medium bowl, add flour, salt and sugar mix together. Toss in the cubed butter and work in till there are some pea size chunks and some nickel size chunks. Then in the center of the flour make a small well. Add in vinegar and 3 TBSP cold water to start. Using the method of pinch and rub, work the dough till it comes together (add more water 1 teaspoon at a time if needed) once dough binds together, fold into thirds on top if itself and press. do this 3-4 times to form a few layers. Once dough has come together form into a ball and cut in half ** makes two pie crusts- enough for 1 pie to have a top and bottom crust.

Place one of the dough section on some plastic wrap. Press into a disk form, do this again for the second dough section. Chill in the fridge for at least 1 hour before working with. Dough last for 1 week in the fridge or 3 months in the freezer.

For the rest of the galette:

In a small bowl mix together flour, sugars and salt. Toss in the cubed butter and work in well till crumbly. Place in the fridge till ready to assemble.

In a medium bowl toss together all of the blueberry filling. Make sure to let the cornstarch fully coat the blueberries. Set aside and let this marinate while you roll out your pie crust.

Preheat oven to 350 f (180 c) Taking one of the pie crusts out of the fridge, place on a well floured surface. Add some flour to the top of the dough and roll out to about 1/8 inch thick circle. Flour the top and fold dough over in half and then half again. Transfer to a lined baking sheet and unfold. I like to chill again for about 10 minutes so the dough can rest and get nice and cold again. when you are ready take out and assemble. Dump the blueberries out into the center of the rolled out pie crust. this will kind of be chaos but just try to keep the blueberries in the center as much a possible. Add in some of of the crumble topping then fold the pie dough up around the mound of blueberries. Add the rest of the crumble or your desired amount. Then using an egg wash coat the pie crust and top with castor sugar if you'd like. Bake at 350 f (180 c) for 20-25 minutes. To blueberries should be bubbling and the crust will be nice and golden brown. 

Let rest for 10 minutes, then top with vanilla bean whipped cream or ice cream and serve. Enjoy this with family or friends on these hot summer nights while playing games.