Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, easy blueberry crostada (blueberry pie). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Easy Blueberry Crostada (Blueberry Pie) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Easy Blueberry Crostada (Blueberry Pie) is something which I have loved my entire life.

Since our blueberry bushes blessed us with a bunch of fruit this However, we are not really good pie makers. There's definitely a skill to making a beautiful pie with a Use Seasonal Fresh Blueberries in a No-Fuss Rustic Crostada. Blueberry crostada is an easy way.

To begin with this recipe, we have to prepare a few components. You can cook easy blueberry crostada (blueberry pie) using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Easy Blueberry Crostada (Blueberry Pie):

1. Make ready 2 cups all-purpose flour
2. Prepare 1 1/2 unsalted butter stick (6 ounces)  cold
3. Get 1/2 tsp salt
4. Make ready 1/4 cup sugar
5. Make ready 2 tablespoons ice water in a small bowl
6. Take 2 cups blueberries washed and dried
7. Make ready 1/4 cup sugar
8. Prepare a pinch salt of
9. Get 3 teaspoons cornstarch
10. Prepare Ice water
11. Make ready 1 tablespoon sugar

Learn how to bake an easy blueberry pie recipe. A thick blueberry sauce is poured over fresh blueberries and then the pie is chilled for a sweet treat. The combination of cooked blueberries with the layer of blueberry glaze makes the fresh blueberries the star of the dessert. This easy Blueberry Pie recipe is packed with fresh (or frozen!) blueberries, wrapped in a buttery lattice crust, and is perfect for baking this summer!

Instructions to make Easy Blueberry Crostada (Blueberry Pie):

1. 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 togeth…
2. 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.
3. 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.
4. 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.
5. Preheat oven to 400 deg F.
6. 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).
7. 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.
8. 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!

Blueberries: Fresh blueberries are best for pie, but you can also use frozen. If it's not literally bursting with blueberries, it's not worth it. Get the recipe from She Wears Many Hats. Blend two summer fruits into one sweet and juicy pie. Get the recipe from Sally's Baking Addiction.

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