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!"
 
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photo by AZDang photo by AZDang
photo by AZDang
Ready In:
45mins
Ingredients:
6
Serves:
8
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ingredients

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directions

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

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