Blueberry Crostata

Submitted by AZDang

"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: 45mins
• Ingredients: 6
• 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.