Description
A simple and delicious rustic pastry filled with fresh blueberries and a hint of lemon.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup ice water
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions
- In a bowl, whisk together flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough just comes together.
- Form dough into a disc, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- In a bowl, combine blueberries, sugar, lemon juice, and cornstarch.
- On a floured surface, roll out the dough into a 12-inch circle.
- Transfer dough to a baking sheet.
- Spread blueberry mixture in the center, leaving a 1-inch border.
- Fold the edges of the dough over the filling.
- Brush with egg wash and sprinkle with turbinado sugar.
- Bake for 35-40 minutes, or until golden brown.
- Let cool before serving.
Notes
- For best results, use cold ingredients.
- You can substitute other berries for blueberries.
- Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American