Blueberry crustata…is it breakfast, lunch, dinner or dessert? It’s so good and so simple to make, I would eat it all day if I could. You can be sure that at the very least, I will be pairing it with my morning coffee and will also be enjoying a plate or two for dessert.
- 1 ea Pie Crust
- 16 oz. fresh blueberries
- 3 oz. fresh raspberries
- 1/2 cup water
- 1/2 cup sugar
- pinch of salt
- lemon juice from 1 lemon
- 2 tablespoons cornstarch
1. Take 1/4 (4 oz.) of the blueberries and place in with water; bring to a boil with the sugar. Hold off on the raspberries until the end of step 3.
2. Whisk together cornstarch and a tablespoon of water; put aside.
3. When the mixture boils, lower the heat and stir until the mixture begins to thicken and the sugar is dissolved. Add cornstarch, lemon and salt and continue mixing. Simmer for a minute or until the mixture becomes translucent. Remove from heat and gentle fold in the remaining blueberries (carefully, as not to smash and break). Now it is time to fold in the raspberries to the mixture.
- Preheat your oven with the Baking Steel on the top rack at 400 F
- Roll out one pie dough into a cylinder shape, doesn't have to be perfect, crustatas look best when rustic.
- Place your filling on top, leaving a couple of inches around the perimeter.
- Fold dough toward center, carefully being sure not to puncture the dough as I did above. We had a little bleeder.
- Brush the top crust with egg wash, then top with sugar.
- Launch in to oven on the Baking Steel.
- Bake for 20 minutes or to desired brownness, I gave this one about 30 seconds with the broiler on.
- Remove from oven, let cool. Slice and Serve.
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