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Friday, May 8, 2020

Blueberry Crostata Recipe

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:

1. Heat oven to 425 degrees.
2. 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).
3. In a medium sized bowl, toss together the blueberries, cornstarch, sugar and lemon juice.
4. Spoon the mixture into the middle of the crust leaving about 2" around the edge.
5. Fold the edges over in a haphazard way (neatness does not count here). You want fruit in the middle to show.
6. Cut the butter up into 6-8 chunks and place on top of the blueberries.
7. Whisk up the egg and water in a small bowl. Brush this onto the crust and sprinkle with sugar.
8. Bake 20-23 minutes until the crust is a nice golden brown.
9. Once cooled, you can move it onto a serving plate or be all fancy and serve straight from the baking sheet.
10. This is especially yummy with a big scoop of vanilla ice cream on top of your slice.

This is the recipe exactly as I found it, somewhere, and cut and pasted it to a page in my computer.

Now I've made it twice, once with raspberries and once with peaches. The raspberry time convinced me the egg glaze is not necessary; cooking time is half an hour for my pie crust. A regular pie crust would be best, but puff pastry is what I have.









I certainly would use a pie pan. I probably would spray it. When I run out of puff pastry, I'll use a pie crust. I put the little pastries out to thaw, and rolled into a crust when I got back to it. Yesterday was not a fine day. I'll write about it later. Here is my revised recipe, if you would like to cut and paste it:

Fruit Crostata Recipe

Ingredients:

1 pint fresh fruit (approx. 2 cups)
1/4 cup granulated sugar 
1 1/2 teaspoons fresh lemon juice
2 tablespoons cornstarch
1 tablespoon butter, cut into pieces
1 store bought refrigerated pie crust (like Pillsbury)

Directions:

1. Heat ovento 425 degrees.
2. Unroll pie crust and place in a greased pie pan. 
3. In a medium sized bowl, mix together the cornstarch, sugar and lemon juice. Fold in the fruit.
4. Spoon the mixture into the middle of the crust leaving about 2" around the edge.
5. Fold the edges over in a haphazard way (neatness does not count here). You want fruit in the middle to show.
6. Cut the butter up into 6-8 chunks and place on top of the blueberries. Or just plop the hunk in the middle.
7. Bake 20-30 minutes, until the crust is a nice golden brown.
8. This is especially yummy with a big scoop of vanilla ice cream on top of your slice.

I don't know about the last step; I'm not an ice cream fan. Here is the first crostata I made, raspberry:















42 comments:

  1. It sounds and looks absolutely yummy.

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  2. Mmmm, I'm gonna get me some blueberries and frozen puff pastry and make this next week! My mouth is watering!

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  3. That looks delicious! Blueberries are my favorite.

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  4. Bob says it looks awesome ..I have everything but the fruit which I will get. I need milk and some other stuff anyway!!

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  5. Looks yummy. I almost always have a frozen pie shell around. There are times when DH just says he needs pie... and a custard of chocolate cream is easy to do. But your crostata looks yummy. Hmmm... I may have an apple or 2 around.

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  6. I have some Granny Smith apples that will work just fine for this... Kudos and many thanks to you!

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  7. That looks and sounds delicious! I will have to give it a try. Thank you for the recipe!

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  8. I am glad to see that someone else has a rolling pin with no handles. Don't laugh, but I can't say that I've got the hang of it yet. Replaced my old one with handles with this one recently.

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    1. My granddaughters selected this when we set up housekeeping. I like it! Don't grasp it. Roll with your palms and your hands open.

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  9. Hari OM
    oooooohhhhh... I have frozen pastry - now to find some fruit... YAM xx

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  10. Yum! And blueberry season is fast approaching.

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  11. It looks and sounds delicious. Another person who is not an icecream fan? I thought I was alone.
    And I am a bit concerned about your less than fine day. I will wait and see.

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  12. definitely will be trying this one.

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  13. That really does look good… with plums!

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  14. Looks absolutely delicious. If I lived close by I would get you to set out a slice on the stoop and I would come by and get it - all in the interests of doing a taste test, of course. I probably wouldn't arrive at a definitive conclusion the first time, so I would obviously have to swing by for a second piece!

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  15. This looks delicious! Yes! I only have apples and oranges as fruit, but i'll figure out something.

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  16. Oh, this will be great. I have been in a "bake treats for grandkids", so these are in the queue.

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  17. Mmmm...fresh, warm, raspberry pie...um....crostata. Wonderful.

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  18. I like this more than a pie with a lid. For some reason it's more appetizing. I like the irregular shape of the crust.

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    Replies
    1. Yes, it looks as if it just showed up to join the company.

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  19. The crostata looks delicious and I like the fact your can use many different fillings. I purchased some puff pastry for the first time a few months ago. Now I cannot even remember what I made with it but I remember thinking it was pretty good. I've yet to try the store bought pie crust but I'll try that one day too. Enjoy your weekend. Happy Mother's Day to you. xx

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  20. Bought blueberries and made the crostata !! Definitely a keeper recipe!!

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  21. That looks pretty darn yummy. I am pretty sure me and my kiddos need to make that for our special lady on Mother's Day. Speaking of that, happy early Mother's Day to you.

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    Replies
    1. Thank you, and I know you can. How nice. My heart said pitty pat, like I was a mom again.

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  22. You can't beat home baked food.

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  23. I think I'd prefer a pie crust over a puff pastry too. And probably a dollop of thick cream rather than ice cream.

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    Replies
    1. Perfect. Thick cream is not a product in this country. I wish it were.

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    2. How about whipping cream whipped just enough to make it thick??

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    3. I need to try it. I found it on the internet.

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    4. We have something here called "Dollop Cream", just dig in the spoon and dollop it onto whatever. I'll take a photo next time I buy some.

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  24. I like pie crust and puff pastry. Either would be perfect and delicious!

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  25. Creamy rhubarb makes a nice filling. There's loads in the garden at the moment (rhubarb that is - not cows).

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  26. I am going to try this. Thanks, Joanne!

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  27. This looks very good so - copied and printed. Thanks.

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  28. I dreamed about this last night. Next time I go to the store, I will get the ingredients for it.

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  29. Yum. I like the idea of using puff pastry for this but all I have is pie crusts so I'll have to see what happens:-)

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  30. Bettina of Glass Dragon Bears just wrote about using your recipe to make this awesome looking dish! Wow! It's looks so delicious.

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