Simple Blueberry Crostata

• 3-1/2 cups Fresh Blueberries
• 1-1/2 Tablespoon All-purpose Flour
• 1 Tablespoon Granulated Sugar
• 1 whole Lemon, Zest And Juice
• 1 whole Refrigerated Pie Crust
• FOR THE CRUMB TOPPING:
• 1/4 cups All-purpose Flour
• 1/4 cups Granulated Sugar
• 4 Tablespoons Salted Butter, Chilled And It Into Cubes

1. In a large bowl, combine the blueberries, flour, sugar, lemon zest and juice thoroughly. Set aside.
2. Preheat oven to 450u0b0F. Line a baking sheet with parchment paper and roll out the dough.
3. For the crumb topping, in a small bowl, combine the flour, sugar and butter together using a pastry blender or fork until large clumps form.
4. Pour the blueberry mixture into the center of the dough, making a mound and leaving a 1-inch border around the edge of the crust. Crumble the topping mixture over the blueberries evenly.
5. Fold the crust up over the edge of the blueberries pinching to create pleats. Repeat the process until all the edges have been folded up over the blueberries.
6. Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely.
7. Can be served warm or at room temperature.

fresh blueberries, allpurpose, sugar, lemon, pie crust, crumb topping, ubc, ubc, butter

Taken from tastykitchen.com/recipes/desserts/simple-blueberry-crostata/ (may not work)