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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I adapted the 'Blueberry Filling for Pies' recipe to use as a crostata filling when I had an extra pie crust lying around. It tasted great topped with whipped cream, but I think ice cream would be even better. I hope you like it, too! Ingredients:
1 1/2 cups blueberries |
6 tablespoons sugar |
2 tablespoons lemon juice |
2 tablespoons cornstarch |
2 tablespoons water |
1 pillsbury refrigerated pie crust |
Directions:
1. Defrost pie crust.
2. Bring blueberries, sugar, and lemon juice to a boil over medium heat, stirring frequently.
3. Dissolve cornstarch in water. Pour into berries until thick.
4. Cool slightly.
5. Place rolled out crust on a parchment paper or silpat lined cookie sheet.
6. Place blueberry filling in the center of crust and spread to within about 2 inches of the edge.
7. Fold the edges over.
8. Bake about 30-35 minutes at 400°F.
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