Wild Blueberry Crostata

For the crust:
Using an electric mixer combine the flour, sugar, and salt. Add in the butter and mix just until the butter is in flakes. Add the egg and water and mix briefly to combine. Form the dough into a disk (doesn’t matter what size) and wrap in plastic wrap. Refrigerate for an hour, or until the dough is chilled.

For the filling:
Place the blueberries in a small saucepan over medium heat and stir the berries until their juices are released, about 5 minutes. Stir in the sugar and cornstarch and cook the mixture for a few more minutes, or until it becomes thick, like a jam. Place the filling in the freezer for a few minutes to chill.

Preheat the oven to 350 F.

Roll the crust out into a circle about a foot in diameter and place it on a parchment paper lined baking sheet. Put the filling in the center of the dough, leaving a two- to three-inch rim around the edge. Fold the edge of the crust over the filling in rough pleats.

Brush the exposed dough with milk and sprinkle with turbinado sugar. I sprinkle some turbinado sugar over the blueberries as well.

Bake for 50 minutes, or until the crust is a dark golden brown. Enjoy!