Snowberry Crostata

— Instructions —

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whisk the egg together with the water in a small bowl to make an egg wash.
3. Using a rolling pin, flatten the crostata dough into a big circle and place in a prepared baking dish.
4. Pour the blueberry filling in the center, leaving a 2-inch border.
5. Fold the uncovered border of dough up over the filling.
6. Apply the egg wash to the dough.
7. Bake until golden brown (about 30 minutes).
8. Warm the raspberry sauce in the microwave if necessary before drizzling over the crostata.

— Instructions —

1. Cream butter and sugar.
2. In a separate bowl, mix flour and salt.
3. Gradually add this mixture to the butter and sugar.
4. Add water until the entire mixture becomes doughy. Do not overhandle.
5. Refrigerate for 1 hour.

— Instructions —

1. Combine cornstarch and water in a medium bowl.
2. Mix until uniform and set aside.
3. Next, in a large saucepan, mix raspberries, sugar, and orange juice.
4. Add the cornstarch mixture and heat to a boil.
5. While stirring, simmer until thickened (about 5 minutes).
6. Strain mixture through a sieve or use a blender to create a smooth raspberry sauce (optional).
7. Store in the refrigerator until needed.

— Instructions —

1. In a large bowl, mix cornstarch and juices until smooth.
2. Mix in blueberries and sugar.

— See Also —