Mini Blueberry Crostata

Serafina Fox

Crust:
4 1/4 cups flour
2 cups cold butter
3/4 cup cold water
1 teaspoon salt

1. Mix flour and salt together in a bowl.

2. Add cold butter to bowl. Cut butter into flour until it form small pea size pieces.

3. Gradually add cold water to the flour mixture. Gently mix until all the water is absorbed.

4. Wrap dough in plastic wrap and refrigerate for 1-2 hours before using.

Filling:
(Make just before you are ready to roll out the dough)
5 cups of blueberries
2/3 cup sugar
2 1/2 tablespoons of cornstarch
2 1/2 teaspoons of lemon juice

1. Combine blueberries, sugar, cornstarch and lemon juice in a bowl.

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Remove cold dough from refrigerator. Divide in half to make rolling easier.

3. Roll each half into 13x16 inch squares. Cut dough into 4x4 inch squares.

4. Place squares on parchment paper-lined baking sheet.

5. In the center of each square place a heaping spoonful of blueberries. Make sure to leave at least 1/2 inch border to fold.

6. Fold each point of the square into the center and pinch together, then pinch corners.

7. Beat one egg in a small bowl. Brush the crust with the egg and sprinkle crust with sugar.

8. Bake in oven 15 minutes or until crust is golden brown.

Makes about 28.