Honey-Sweetened Strawberry Blackberry Galette (with Cardamom)

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There’s something extra satisfying about dessert that starts in the wild—or in this case, a tangle of no-spray blackberry vines at a friend’s property. My girls and I spent a sticky summer afternoon picking ripe blackberries from their overgrown patch, arms scratched and hearts full. These kinds of small moments make slow living feel rich.

Back home, I paired the foraged blackberries with strawberries and wrapped them in a simple galette—nothing fussy, just berries, honey, and a touch of cardamom. I’m still working on perfecting my freshly milled sourdough pie crust, so I used Farmhouse on Boone’s all-butter crust this time and it turned out beautifully flaky. I love using my kitchen aid mixer to make my pie crust, since it doesn’t require handling with my warm hands, and melting any of the butter which makes it so flaky. This tool helps to cut the butter in like a pastry cutter, minus all the hard work.

We even churned the butter ourselves using our hand-crank butter churn. My kids are used to this kind of old-fashioned kitchen rhythm, but the neighborhood kids who were over that day were a little confused at first—then totally amazed when they saw the cream turn into real, spreadable butter. They all took turns cranking, laughing, (arguing) and watching it come together.

I then like to roll out the crust on a silicone pastry mat (like this one), that way I can see the size I’m making it, you want to roll it out about 10-12 inches in diameter. Once I rolled it out, I put parchment paper in a pie pan and added the pie crust to that. Then, you add the gallette filling into the middle, and pinch, pleat and repeat. I just love how rustic gallette’s look! This is my absolute favorite rolling pin, I got it for myself as a birthday gift last year.

Just before sliding the galette into the oven, I added a generous sprinkle of my homemade vanilla sugar, made from spent vanilla beans tucked into raw cane sugar (we like to get sugar from here). If you haven’t tried this, I wrote a post all about how I make it here—it’s such a simple, lovely pantry staple.

You can also find my real vanilla beans and homemade vanilla extract in the farm store section of my site, made in small batches right here on our little homestead with the same beans I use in my kitchen.

This recipe is for the filling, which you can pair with any pie crust you love—homemade or store-bought. It’s gently sweetened with honey, naturally thickened, and warmly spiced with cardamom (I source reasonably priced, organic cardamom here).

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Resources I Use in My Kitchen

Here are a few of the trusted sources I use for pantry staples and clean ingredients. Some of these links are affiliate links, which means I may earn a small commission (at no extra cost to you) if you choose to make a purchase. I only share what I personally use and love.

• Thrive Market – I use Thrive for organic pantry basics like arrowroot, sea salt, and natural baking ingredients when I need smaller quantities or fast delivery.
  ➤ Get 40% off your first Thrive Market order here 🛒
• Azure Standard – This is my go-to for bulk items like raw cane sugar, organic cornstarch, almond flour, and freshly ground spices like cardamom. Their monthly drop model helps me stay stocked without running to the store.
  ➤ Shop Azure Standard here
• Farm Store – I make my own vanilla extract and vanilla sugar using high-quality beans I source for our home and sell in small batches through our farm store.

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If you try this recipe, let me know how it turns out—or tag me on Instagram @slowlivingrealist. I’d love to see your version! Also, feel free to join my private Facebook group to keep you updated on new posts and farm goods for sale!