It turns out, this is the summer where I start to follow my dreams. First with the book binding and then with my newest endeavor: freelancing. I just turned in my first ever paid blog post and over the weekend I covered a local event in Heber-providing the social media for it along with some other online duties (newsletter, photographing, Instagramming). That whole thing came about on a whim-another moment when I didn't think-just pitched-and was hired immediately. Perhaps I'm getting the hang of this confidence thing.
Or maybe not.
This summer blueberry crostata was a confidence tester. I'm still working on that life goal of making the perfect pie crust. It definitely needs more work...but the practicing is oh so sweet.
For the crust:
2 cups flour
1/4 cup granulated sugar
1/2 tps. kosher salt
1 cup cold butter, cut into small cubes (2 sticks)
6 tbsp ice cold water
For the berries:
2 pints fresh blueberries
5 tbsp sugar
2 tbsp flour
zest & juice of one lemon
To make the crust, combine the flour, sugar, salt in the bowl of a food processor. Pulse to combine. Drop in the butter and toss to coat (watch your fingers!). Pulse the flour/butter mixture until the butter is the size of peas. With the machine on, add ice water. Pulse until combined but don't let the dough form a ball. Dump out onto a floured surface and form into a ball. Divide the dough in two and flatten into disks. Wrap in plastic and chill for at least an hour.
Preheat oven to 400.
When ready to assemble, roll out one disk of dough to an 11-inch circle. Transfer to a parchment lined baking sheet. Place berries in a medium sized bowl. Add sugar, flour, zest and juice. Stir to combine. Dump the berry mixture on the center of your rolled out dough. Fold the edge of the dough up over the berries, pleating. Bake at 400 for 20-25 minutes until crust is golden. Remove from oven and allow to cool 10 minutes on the pan. Transfer to a cooling rack. May serve warm or at room temp.
Top with freshly whipped cream and a smile. Summer is sweet, y'all.