Gluten-Free Blueberry Crostata

🧂 Ingredients

• 336 grams pie crust

  (or vegan pie crust) [https://chefalina.com/ultimate-vegan-pie-crust/]
• 760 grams fresh blueberries (4 cups)

  (or frozen, not thawed)
• 75 grams sugar

  (more or less, depending on the sweetness and ripeness of the fruit)
• 1 tablespoon fresh lime or orange juice
• 1 teaspoon cornstarch, mixed with 2 teaspoon cold water
• 1 lime, zested

  (or zest of ½ orange)
• pinch kosher salt

Instructions

• 1 Combine the berries, sugar and juice in a saucepan, and bring to a boil over
  medium-high heat.
• 2 Add the cornstarch/water slurry, bring to a boil and cook about a minute until
  the mixture thickens.
• 3 Remove from the heat, and stir in the citrus zest and salt.
• 4 Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• 5 On a lightly floured surface, roll the dough into a 12-inch round, about ¼-inch
  thick. Transfer the dough to the prepared baking sheet.
• 6 Mound the fruit filling in the center of the crust, leaving a 2-inch border.
• 7 Gently fold the border over the fruit, leaving the center exposed, and pleat the
  border to make a circle. Sprinkle some sugar evenly over the dough.
• 8 Bake about 30 minutes until the crust is golden brown, and the fruit is
  bubbling. Let cool for 10 minutes before slicing. Serve warm or at room
  temperature.

Nutrition Info