Ingredients
Units
Scale
- 1 prepared pie dough – store-bought or homemade
- 4 cups blueberries (2 pints), fresh or frozen
- 1/3 cup granulated sugar
- 1 tablespoon turbinado sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 teaspoons lemon juice
- 1 egg
- 1 1/2 teaspoons water or whole milk
Instructions
- Line a baking sheet with parchment paper. Sprinkle flour on the parchment paper and place your dough on top. Place another parchment paper on top. Roll out the dough – roll the dough in one direction, then rotate a quarter, turn and roll. Keep doing this to help ensure it’s as evenly rolled as possible, about 1/8” in thickness. Don’t worry if it’s not a perfect circle. Transfer the dough on the parchment paper to the baking sheet. Remove the other parchment paper (on top).
- Combine sugar, lemon zest, and salt in a small bowl.
- Combine the blueberries, cornstarch, and lemon juice in a larger bowl. Then add the sugar mixture to the blueberries and gently stir to make sure the blueberries are evenly coated.
- Spoon the filling over the prepared crust. It will seem like a lot of blueberries, but they’ll cook down. The most important part is to make sure to try and evenly spread them, all while leaving a 2″ border so you can fold that in. Now fold that 2″ border over the blueberry filling – you don’t have to crimp it like a pie, but simply fold the dough in to create an edge.
- Chill the assembled crostata for 15 minutes while the oven preheats to 400 degrees.
- Mix the egg with 1 1/2 teaspoons water or whole milk (or cream). Lightly beat.
- Brush pastry with the egg wash and sprinkle with the tablespoon of turbinado sugar.
- Bake crostata for 25 minutes, then rotate the pan. Tent with foil if needed to prevent over-browning. Continue baking another 15 to 20 minutes (for a total baking time of 40 to 45 minutes), or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving.
- Prep Time: 15
- Cook Time: 45
- Category: Desserts