Thanks for showing. These types of pies are all the rage right now, but did you know I invented this type of pie? When I close my eyes and take a bite of the Italian blueberry Crystal, I get swept away to the land of La Vida. Repeat the process until all the edges have been folded up over the blueberries. I've promised Josie that she and I would make a blueberry pie today but the idea of heating up my oven and having it be nearly 90 degrees outside, is making me rethink my plan. (Unfortunately, this is true even during the summer.) Brush the outside of the dough with the egg wash and sprinkle with coarse sugar. Oh my goodness Pam! GREAT recipe. YUMMY! And such gorgeous photos too:-), Yum, I love these, so easy to make. You can read my full disclosure policy here. 7. My mouth is salivating at the sight of that plump berry goodness!!! BLUEBERRY PEACH CROSTATA "I am skeptical about frozen food, but frozen peaches taste better than most of the fresh ones available. 8. While I love to make my own crust, summer activities sometimes demand quick and easy. Oh my goodness--your photography is so good and I love blueberries--I am just wishing I could just jump into the computer and eat the whole thing! Pam, Thank you for sharing . Pastry: Chill mixer bowl & paddle in freezer for 10 minutes. Thank you for the feedback! Freeze until ready to bake. So, without further adieu, here is a step by step guide for the Classic Thanks for the recipe. It’s a … The only change I made was to add the lemon peel shredded on a micro plane! Blueberry Peach Crostata Sweet fresh peaches and plump juicy blueberries are the perfect fillings for this little crostata. DELICIOUS!!!!! Cut butter into small pea sized cubes then put into freezer to keep cold. This rustic peach and berry crostata recipe is a free-form baked pie with a layer of ground almond creme mixture called frangipane. Egg wash and top with a sprinkling of sugar. It can be filled with almost any kind of fruit filling. Cool slightly. That looks just too good. When I first came to Italy I was offered some wonderful Italian food to try, from my mother-in-law’s Baked Cannelloni to my sister-in-law’s amazing Tiramisu. Your jam sound yummy! Okay...this is getting closer to something I can make . © 2020 Discovery or its subsidiaries and affiliates. 1 cup unbleached all-purpose flour, plus more for dusting. I literally made this Lemon and Blueberry Crostata from start to finish in 1 hour, and that includes prep! To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. I brushed crust with cream instead of egg and sprinkled the top with cinnamon sugar before popping it in the oven. This looks so yummy and easy. (This post contains some affiliate links for your convenience. Moist And Delicious Banana Bread Recipe Pour over the blueberries and toss to coat thoroughly. A rustic Italian pie with flaky golden crust wrapped around our sweet, made-from-scratch blueberry filling. Place blueberry filling in the center of crust and spread to within about 2 inches of the edge. And actually I normally do make my own, but it's summer and if the name of the game is to make a FAST and EASY pie that you can make and devour QUICKLY, then just go for the store bought stuff. 3/4 cup salted butter, chilled and cut into small cubes. Spoon mixture into the middle of the crust leaving about 2" around the edge. (Unfortunately, this is true even during the summer.) The heart cutouts sounds like a cute addition! And really, I totally understand the struggle, I eventually had to go cold turkey on all refined sugars and junk food, but I can't recommend Against All Grain enough, for recipes that frankly (and I can't believe I'm saying this) better than the "real" thing, if you're looking for some healthier options to satisfy your sweet tooth (and I have a very intense sweet tooth, more like nothing but a whole mouth full of sweet teeth, ha). Do not over mix trying to make the batter smooth, this prevents cracking when baking. Place the blueberries in a medium bowl. With the internet, you just can't lie about your age like you used to. It is particularly good with figs or berries or combination thereof. Finish crostata with cross hatched lattice strips. Leftovers, if there are any, are great for breakfast." You can’t help but dig right in. It's so easy to make, isn't it! I added free form heart cutouts on top using the second crust in the box. Combine the flour, salt and powdered sugar in the bowl of a food processor. Mix all dry ingredients: flour, sugar, baking powder and lemon. ; Parchment Paper: This makes clean-up a breeze! Make the jam: In a medium saucepan, stir together blackberries, blueberries, sugar and lemon verbena, if using. In a medium sized bowl, toss together the blueberries, cornstarch, sugar and lemon juice. Then you just pull the edges of the pastry up around it to form a very casual —rustic is probably the right buzzword to use— free form tart. It’s short crust pastry (otherwise known as pie dough) rolled out like you would for a pie, with filling dumped into the middle. I made this and he practically wiped it out himself! Add the butter and pulse until it is in small pieces and distributed throughout the flour. In a small bowl, place the sugar, cornstarch, and cinnamon and blend well with a fork or whisk. Classic Italian Crostata, a delicious Italian Pie makes the perfect dessert or snack recipe, the delicate flaky crust is filled with your favourite choice of Jam. The crust is a basic sweet dough (pasta frolla) easily made in a food processor and the filling is good-quality jam.I used wild blueberry in this one. 8. I've never tried the monk sweetener before, but sounds like a great alternative! I was going to try to make myself sound younger than I am and say 1980-something, but figured someone would call me out for that! Next add in the butter and pulse until the butter is the size of a small grain. In a large bowl mix together the berries, sugar and lemon juice and set aside. When it’s time to finally bake your blueberry crostata, preheat oven to 200°C. Imagine my surprise, when years (many, many years) later I realized that I had been making crostatas all along. 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