bakekrazy

I love blueberries especially when they are in season. The problem is when they are not in season. A few days ago I picked up a couple of containers while I was doing a little shopping. Unfortunately after I opened them up they where a little soft and on the edge of their life expectancy. Not something I would sit down and eat right out of the container. I decided to make a Blueberry Crostata…….. You are asking what is a Crostata? This is an Italian baked, rustic free form tart which can be either sweet or savory. Unlike a pie dough which is flaky these are made with a short dough. I would say it’s a cross between a pie and a cookie.

Ingredients: (Dough) 9″ pie dish
1 3/4 cup all purpose flour
1/2 cup sugar
1 egg
1 egg yolk
3/4 cup unsalted butter (soften)
1 teaspoon baking powder

In a stand mixer fitted with a paddle add the flour, sugar and baking powder and mix together. Add in the egg, egg yolk, butter and mix at a low speed to incorporate. Pull the dough and place on a lightly floured surface and knead to form a ball. Wrap in plastic wrap and place in the refrigerator for at least one hour.

While the dough is chilling lets make the jam filling;
3 cups of blueberries
3/4 cup sugar
3/4 tablespoon lemon juice
pinch of cinnamon
In a small saucepan mix the blueberries, sugar, lemon juice and cinnamon over a medium heat until thickened. This will take approximately 30 – 40 minutes. Allow to cool.

Grease and flour a 9″ shallow pie dish and preheat your oven to 350 degrees. Take about 3/4 of the dough and roll out onto a floured surface to about 1/8″ thick and place it into the prepared dish. Place the blueberry jam filling onto the crust and spread evenly. Roll out the remaining dough onto a floured surface and cut into 1/2″ wide strips the length of the pie. Create a lattice finish with the strips, egg wash and sprinkle with a little sugar. Bake for 25 to 30 minutes. Let cool.

Enjoy
Chef Brian Klauss