Blueberry Crostata Recipe
* House of Hawthorns
Ingredients:
1 pint fresh blueberries (approx. 2 cups)
1/4 cup granulated sugar (plus a little more for sprinkling)
1 1/2 teaspoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon butter, cut into pieces
1 egg
1 tablespoon water
1 store bought refrigerated pie crust (like Pillsbury)
1/4 cup granulated sugar (plus a little more for sprinkling)
1 1/2 teaspoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon butter, cut into pieces
1 egg
1 tablespoon water
1 store bought refrigerated pie crust (like Pillsbury)
Directions:
- Heat oven to 425 degrees.
- Unroll pie crust and place on a baking sheet. You can use a Silpat or parchment paper, but I just put it straight onto the baking sheet and it did fine (no greasing of pan required).
- In a medium sized bowl, toss together the blueberries, cornstarch, sugar and lemon juice.
- Spoon mixture into the middle of the crust leaving about 2″ around the edge.
- Fold the edges over in a haphazard way (neatness does not count here). You want fruit in the middle to show.
- Cut the butter up into 6-8 chunks and place on top of the blueberries.
- Whisk up the egg and water in a small bowl. Brush this onto the crust and sprinkle with sugar.
- Bake 20-23 minutes until the crust is a nice golden brown.
- Once cooled, you can move it onto a serving plate or be all fancy and serve straight from the baking sheet.
- This is especially yummy with a big scoop of vanilla ice cream on top of your slice.
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