Blueberry Crostata

I adapted the 'Blueberry Filling for Pies' recipe to use as a crostata filling when I had an extra pie crust lying around. It tasted great topped with whipped cream, but I think ice cream would be even better. I hope you like it, too!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups blueberries
• 6  tablespoons sugar
• 2  tablespoons lemon juice
• 2  tablespoons cornstarch
• 2  tablespoons water
• 1  pillsbury  refrigerated pie crust

Directions

1. Defrost pie crust.
2. Bring blueberries, sugar, and lemon juice to a boil over medium heat, stirring frequently.
3. Dissolve cornstarch in water. Pour into berries until thick.
4. Cool slightly.
5. Place rolled out crust on a parchment paper or silpat lined cookie sheet.
6. Place blueberry filling in the center of crust and spread to within about 2 inches of the edge.
7. Fold the edges over.
8. Bake about 30-35 minutes at 400°F.