Blueberry Crostata

• Vegetarian

• Produce

  • 1 pint Blueberries, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/4 cup Granulated sugar

• Bread & Baked Goods

  • 1 Pie crust, store bought refrigerated

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 tbsp Water

Found on houseofhawthornes.com

Description

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

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.