As most of you already know, aside from anything containing chocolate, I absolutely love fresh blueberries - especially when they are in a freshly baked treat! I had just picked up some fresh blueberries and wanted to use them in a dessert, but I was also really craving a crostata. A crostata is a baked Italian treat that is in between a tart and a pie. There are many different fillings that can be used, but I had only ever had them with raspberry jam and apples. However, since my beautiful blueberries were staring me in the face, I decided to go for a blueberry crostata. I was hesitant at first because I did not want it to turn out too tart, but oh my god... the end result was amazing! I've already had requests from my family to make them a blueberry crostata! If I received approval from my Italian grandmother, then I know that I must have done something right!
Crust (Makes 2):
-2 cups all-purpose flour
-1/4 cup sugar
-1/2 teaspoon salt
-1 cup (2 sticks) butter, unsalted
-6 tablespoons ice water
-1 egg, lightly beaten with a splash of water for egg wash
Filling (enough for one crust - double if making two):
-1 pint fresh blueberries
-2 tablespoons sugar, plus extra for sprinkling
-1 tablespoon cornstarch
-1 orange zested and juiced or 1 lemon zested and juiced (I use/prefer orange)
Directions:Preheat the oven to 450 degrees F.
In a bowl, mix the flour, sugar, and salt together. Slowly add in the butter until the mixture begins to crumble together. Add the ice water one tablespoon at a time until the dough comes together.
Turn the dough out onto a floured surface and cut into two equal sized pieces. Wrap in saran wrap and refrigerate for 1 hour. I made two crostata's so I left both mounds of my dough in the fridge, but if you are only making one, then you can keep the extra dough in the freezer until ready to use.
Meanwhile, mix the blueberries in a bowl with the lemon and orange zests and juices, sugar, and cornstarch.
When the dough is ready, roll it out on a prepared pan into a circle and pour the blueberry filling in the middle. Leave two inches from the edge of the dough so that you have enough room to fold the dough over at the edges. Fold and pleat the dough all the way around so that everything is sealed. Brush the dough with the egg wash and sprinkle some sugar over the top.
Place the crostata into the oven and bake for 20-25 minutes, or until the crust is a nice golden brown and the blueberries are bubbling. Serve warm and enjoy!