Blueberry Crostata

The crust of this crostata is delicate and buttery, a perfect vehicle for the sweet, delicious blueberries.

INSTRUCTIONS

In a medium bowl, whisk together the flour, sugar and salt. Using a pastry cutter or fork, cut the cold butter into the flour mixture, forming pea-size crumbles. Add the ice water in increments, using just enough to hold the dough together. Flatten the dough into a disc and wrap in plastic wrap; chill at least 30 minutes before using.

Meanwhile, in a medium bowl, combine the blueberries, sugar, 1 tablespoon lemon zest and juice, cornstarch and salt. Toss to coat and set aside.

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

When the dough is properly chilled, roll the dough on a lightly floured surface into ¼-inch thick (12 inch) circle. Lay the dough onto the lined baking sheet. Scoop the fruit into the center of the dough in an 8-10 inch circle, reserving the juice in the bowl for later. Gently fold up 2 inches of the sides of the dough over the edge of the fruit circle. Pieces of the edge will overlap, which is what you are aiming for. Leave a big open circle of fruit exposed.

Gently press the fruit and dough down a bit to make all the fruit squeeze into the sides. Pour the juice from the bowl into the center of the fruit. Chill for about 15 minutes, at least.

Once the crostata is chilled, whisk the egg and water in a small bowl and brush the dough with the egg wash. Sprinkle the raw sugar over the top.

Place the crostata in the oven and bake until the dough is golden brown and the fruit is bubbling, about 20-30 minutes, depending on how big you’ve made the crostata.

Serve warm with a scoop of ice cream or by itself.

  PRINT VERSION