This crostata is one of the many ways to enjoy blueberry season! It features fresh blueberries encased in a simple crust that has just the right sweetness. Its rustic presentation couldn’t be simpler. The crust is rolled, filled, and the edges flipped over the fruit. Serve wedges of this crostata with a scoop of ice cream or dollop of whipped cream.
Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water
Blueberry Filling
5 cups fresh, blueberries
3 tablespoons sugar
1 tablespoon cornstarch
Crust Topping:
1 egg for egg wash
1 tablespoon white sugar for crust topping
Directions:
1. PLACE the flour, sugar, and salt in the bowl of the food processor. PULSE to evenly distribute the sugar and salt.
2. CUT the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking togeth- er.CHILL the cut butter cubes for 15 minutes.
3. PREPARE the ice water by filling a small bowl with ice cubes and adding water. STIR until the water is well-chilled.
4. PLACE the butter cubes in the food processor with the flour mixture. PULSE 4-5 times to cut the butter into the flour.The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
5. ADD 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. PULSE 2-3 times. CONTINUE adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6. REMOVE the dough from the work bowl gathering it into a rough ball. FLATTEN the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Forming the Crostata: CHILL the wrapped dough disk for an hour or overnight.
8. REMOVE the dough from the refrigerator when ready to bake the crostata and let set for 10 minutes on the countertop while mixing the filling.
9. STIR the cornstarch and sugar together, then sprinkle over the fresh blueberries. Gently toss the fruit to distribute the cornstarch/sugar mixture. Set aside while finishing crust preparation.
10. ROLL the dough on a lightly floured surface into a 16-inch rough circle with about a 1/8- to 3/16-inch thickness.
11. TRANSFER the rolled dough to a baking sheet lined with parchment paper. The sides of the dough may temporarily drape over the edges.
12. PLACE the prepared blueberry filling in the center of the crust circle and spread into an even layer leaving a 2 to2-1/2 inch perimeter of crust free. FOLD the edges of the crust over the filling.
13. BEAT an egg with 1 teaspoon of water in a small bowl. BRUSH the egg wash on the crust’s surfaces.
14. SPRINKLE with coarse sugar. CHILL the crostata in the refrigerator for about 15 minutes while the oven preheats.
15. BAKE the crostata in a 400° oven for 20-25 minutes, checking after 15 minutes. The crust will develop a lovely golden brown color and the filling will be bubbling and slightly thickened. The filling continues to thicken as is cools.
16. SERVE warm or cooled to room temperature with a side of vanilla bean ice cream, or sweetened whipped cream.
