BLUEBERRY CROSTATA

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Blueberry Crostata image

I adapted the 'Blueberry Filling for Pies' recipe to use as a crostata filling when I had an extra pie crust lying around. It tasted great topped with whipped cream, but I think ice cream would be even better. I hope you like it, too!

Provided by AZDang

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups blueberries
6 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
2 tablespoons water
1 pillsbury refrigerated pie crust

Steps:

  • Defrost pie crust.
  • Bring blueberries, sugar, and lemon juice to a boil over medium heat, stirring frequently.
  • Dissolve cornstarch in water. Pour into berries until thick.
  • Cool slightly.
  • Place rolled out crust on a parchment paper or silpat lined cookie sheet.
  • Place blueberry filling in the center of crust and spread to within about 2 inches of the edge.
  • Fold the edges over.
  • Bake about 30-35 minutes at 400°F.

Nutrition Facts : Calories 141.6, Fat 5.3, SaturatedFat 1.7, Sodium 102.5, Carbohydrate 23.4, Fiber 0.8, Sugar 12.9, Protein 0.9

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