whip up this simple blueberry crostata for dessert!
Servings: 4-6 servings
3 1/2cupsblueberrieswashed and drained throughly (I use a salad spinner)
1 1/2tablespoonsall-purpose flour
zest and juice from one large lemon
1ready-made pie crust rolled out into a circleI used Pillsbury
Preheat your oven to 450 degrees.
In a large bowl, combine the blueberries, flour, sugar, lemon zest and juice thoroughly. Set aside.
Line a baking sheet with parchment paper and roll out the dough.
In a small bowl, combine the flour, sugar and butter together for the topping using a pastry blender or fork until large clumps form.
Pour the blueberry mixture into the center of the dough making a mound and leaving a one inch border around the edge of the crust. Crumble the topping mixture over the blueberries evenly. Fold the crust up over the edge of the blueberries pinching to create pleats. Repeat the process until all the edges have been folded up over the blueberries.
Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely.