Lazy Gal's Blueberry Crostata

My cooking and posts have taken on a summer tone. The easier the better. We still need to eat around our house, but I really haven't been in the mood to plan and shop for our meals. Pre-summer, I would plan out at least 5 meals and a couple desserts and a shopping list for my trip to the grocery store on a weekly basis. As summer has descended on our household, I have been making less frequent visits to the store and improvising with what is available in the freezer.


I ALWAYS have a homemade baked good on the counter. On a recent trip to Wal Mart, I stocked up on Oreos and Pepperidge Farm cookies to make up for the absence of treats at our house. No Thank You Boy has been begging me to make a "real blueberry pie" - aka a lattice topped blueberry pie - for about a week. I kind of gave in to his request making a Lazy Gal's Blueberry Crostata. A sheet of puff pastry from the freezer, a couple pints of blueberries from the fridge, and a sprinkle of raw sugar and voila! 20 minutes later a blueberry treat.

Thrill and amaze your family and friends with this crostata. Just don't tell them that you made it with one arm tied behind your back and one eye closed.


Lazy Gal's Blueberry Crostata

1 sheet of puff pastry, thawed
1 pint of blueberries
1/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
milk
raw or sprinkling sugar
vanilla ice cream

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Unfold the pastry and roll out to about a 12 inch x 12 inch square. Place on parchment lined baking sheet. In a large bowl, combine blueberries with sugar, flour and cinnamon. Mound berry mixture in center of the pastry. Fold edges over of pastry over berries, pleating to make a circle. Brush with milk and sprinkle with sugar.

Bake for about 20 minutes, or until crust is golden and the berries begin to release their juice. Let cool for 5 - 10 minutes. Serve with vanilla ice cream.