Easy Blueberry Crostada (Blueberry Pie)

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July is the season for colorful berries – I love to go picking berries with my two children and in our enthusiasm we usually end up with more berries than our freezer can handle!  Anyways this past weekend we got really great fresh blueberries and I decided to bake a blueberry pie.  I searched the internet for recipes and of course I got several of them but somehow I was not satisfied reading the reader reviews and then I came across a ‘blueberry crostada’ recipe in a book I had borrowed from our local library(sorry I didn’t note the name of the book as I copied the recipe 🙁 ).  But this was just perfect since the pastry once rolled just needed to be folded over and one could just bake the whole thing in a tray on parchment paper. Voila! I loved that since I have always found it challenging  to move the uncooked pastry sheet onto the pie dish. So this was it and the results…simply unbelievable and super super yummy and gooey!:) Here’s the recipe -I did modify the original recipe slightly adding a little more sugar to the filling. Do try it – its super easy and so yummy!

Easy Blueberry Crostada (Blueberry Pie)

  • Servings: About 6-8
  • Time: 2 hours including refrigeration and baking time
  • Difficulty: Moderate
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For the crust (makes crust for 2 medium size crostadas) :

  • 2 cups all-purpose flour
  • 1 1/2 stick (6 ounces)  cold unsalted butter
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 tablespoons ice water in a small bowl

For the filling:

  • 2 cups blueberries washed and dried
  • 1/4 cup sugar
  • a pinch of salt
  • 3 teaspoons cornstarch

For brushing the crust:

  • Ice water
  • 1 tablespoon sugar

Method: 

To make the crust combine the flour,salt and sugar in a large bowl.  Take the butter (which should be ice cold) and cut it into small 1 inch cubes and mix it into the bowl with your hands. use both your hands and mix the butter pieces into the flour mix. Do this for about 1 minute. You should have a bowl of pea size pieces of flour and butter.  Now add 1 teaspoon of iced water  into the flour mix and again mix slowly with your hands.  Now grab a clump of dough in your fist – if it hold together then that means the dough is ready. If not, then add another teaspoon of water and repeat.  (I used only 1 teaspoon of water although the recipe stated 2 tablespoon so I recommend you add the water very slowly only 1 teaspoon at a time)

Once you have the dough ready, take a sheet of parchment paper and lay it on your kitchen counter.  Put the dough on it and start kneading the dough softly with your hands so as to form one big mound of dough. Then divide the dough into two and wrap in plastic wrap and keep one in the freezer(for later use) and refrigerate the other one for 1 hour.

While the dough is refrigerating, wash and dry the blueberries(I washed them in a big strainer and transferred to a big tray and used a paper towel to wipe off moisture).  Then transfer the berries to a medium size bowl, add the sugar, corn starch and the salt and mix slowly and gently with a rubber spatula(if you have one) just so you don’t squeeze the berries too hard. Make sure all the corn starch and sugar is mixed uniformly with the berries.  There your filling is ready.

Next after the dough has been in the fridge for an hour, get it back on the parchment paper on your counter.  Whack it gently using your rolling pin to loosen it up. Then put some flour on the parchment paper and also on your rolling pin and roll the dough slowly into a circle about 12 inches long.  every now and then make sure its not sticking to the parchment by adding more dusting flour.

Preheat oven to 400 deg F.

Next, slide the parchment paper with the pastry dough  circle onto a large baking sheet/tray. Now place the filling slowly and carefully in the middle of the pastry dough and slowly use the parchment paper to fold the outside edges of the pastry dough around the outside of the filling leaving only the inside filling exposed.(see picture).

Lastly, brush the outside edges of the pastry with ice water and sprinkle sugar all over the tops and edges.  Bake at 400 degrees F for about 45-50 minutes. I would recommend checking after 35 minutes to see if the filling is boiling. It should boil for about 5 minutes so that the corn starch dissolves completely.

Take the crostada out of the oven when the crust is nice and golden and the filling has been bubbling for about 5 minutes. Enjoy!

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