Blueberry Crostata

Instructions

1. Make the pastry dough
   In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, pulsing until dough just begins to come together. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling
   In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon until evenly coated. Set aside while you roll out the dough.
3. Roll out the dough
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 14-inch circle about 1/8-inch thick. Transfer to the prepared baking sheet.
4. Assemble the crostata
   Mound the blueberry filling in the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough over the filling, pleating as you go and leaving the center open. Brush the dough with egg wash and sprinkle with additional sugar.
5. Bake the crostata
   Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.
6. Cool and serve
   Allow the crostata to cool for at least 20 minutes on the baking sheet before transferring to a serving plate. This allows the filling to set properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.