Blueberry Crostata

The pint containers of fat blueberries in the market were just too good to pass up. I bought three – one to eat after lunch, and two to make a crostata. Crostata is sort of a lazy man’s pie – dough rolled out, then folded around a fruit filling, and baked. All the deliciousness of a pie without the work – I can get behind that!

For the crust:

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 8 tablespoons cold butter
• 1/4 cup ice water

For the filling:

• 3 cups blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 3/4 teaspoon cinnamon
• 1 lemon, zested and juiced
• 2 tablespoons butter
• 1 large egg, beaten
• 2 teaspoons turbinado sugar

1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for an hour.
2. In a large bowl, toss blueberries, sugar, cornstarch, cinnamon, lemon zest and juice together.
3. Preheat oven to 375º, line a large baking sheet with parchment paper, set aside.
4. Roll out dough on a lightly floured surface to a 13″ round. Transfer dough to the prepared baking pan, fill with fruit, and fold over the ends.
5. Dot with butter, brush crust with egg wash, and sprinkle with turbinado sugar (you can use granulated in a pinch). Bake for 45 to 55 minutes, until crust is golden brown.