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Blueberry Crostata adapted from Julie Rosendaal Ingredients 1 sheet puff pastry, thawed 1/2 cup sugar 2 tablespoons cornstarch 3 cups fresh blueberries 1 tablespoon lemon juice 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 egg, lightly beaten coarse sugar, for sprinkling
I love the work of Sara Ghedina. Here Italian sensibilities scream from her work. •WHY I LOVE THIS: It's a basic pie shot, but sooo much more. The lighting is beautiful, sure. I love the layering of the fabric under the pie. NOTE: IF IN DOUBT, LAYER. The pie is perfectly browned and there's no need to cut into it with the blueberry juice oozing from the top. Beautiful picture!