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: