30 Minute Blueberry Crostata
Prep time
Cook time
Total time
I love the simplicity of mixing a few things together in a bowl, adding them to the center of a rolled out round of dough, and crimping the edges. Into the oven and done. Perfection in about 30 minutes!
Recipe type: Dessert
Serves: 6
  • 1 Pillsbury refrigerated pie crust, softened as directed on box
  • 2 cups fresh blueberries
  • 3 tablespoons turbinado sugar, divided use
  • juice and zest of lemon
  • 2 tablespoons cornstarch
  • 2 tablespoons butter, softened
  1. Heat oven to 425 degrees. Line a large baking sheet with parchment paper and unroll pie crust in pan.
  2. In a medium bowl, mix together the blueberries, 2 tablespoons sugar, lemon juice and zest, and cornstarch. Spoon into crust to with 2-inches of edge. Fold and crimp the edges. Dot blueberries with 1 tablespoon butter. Brush the crust edge with remaining 1 tablespoon butter and sprinkle crust and fruit with remaining 1 tablespoon sugar.
  3. Bake 20-22 minutes or until golden brown. Cool in pan before slicing and serving.
Granulated white sugar may be substituted in place of the turbinado sugar.
Recipe by GreenThumbWhiteApron.com at http://www.greenthumbwhiteapron.com/30-minute-blueberry-crostata/