Honorable Mention Recipe from the 2014 “Our Place Blueberry Recipe Contest!
Blueberry and Peach Crostata
Cinnamon Flaky Crust (makes a 12-inch crust)
- 8 ounces vegan buttery baking sticks (very cold or frozen)
- 1 1/2 cup all-purpose flour
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 cup water (ice cold)
Blueberry Filling
- 10 ounces fresh blu
- 3 med peaches (peeled and sliced)
- 2 lemons (zested)
- 1/2 lemon (juiced)
- 3 tbsp honey
- 2 tsp fresh mint (chiffonade)
- Prepare peaches. First trim a tiny bit off the bottom of each peach. Then bring to boil a pot of water. Turn off heat and place peaches in hot water for about 2 minutes. Remove peaches into a bowl. When cool enough to handle, using a paring knife, start peeling the skin off the peaches. Then slice peaches into thin slices.
- Make your own crust using the recipe above or use ready-made pie dough. If making your own crust, mix dry ingredients – flour, salt and cinnamon in a mixing bowl. Then add “butter” and using your hands, quickly but gently rub the “butter” into the flour, lightly mashing them into smaller pea-sized chunks, making sure that each piece is coated with flour.
- Then add ice cold water and work quickly to incorporate into the flour to form a dough. Do not over knead. Knead enough to form a shapeable disc and wrap
- When dough is ready to use, place disc on a working board and roll dough out into a 12-inch circle (~1/4 inch thick). Chill dough for another 30 minutes before assembling pie.
- While dough is chilling, mix blueberries with lemon zest and set aside. Mix lemon juice and 2 teaspoons of honey and set aside.
- Preheat oven to 450F.
- To assemble pie, work swiftly and place peach slices all around the bottom of the pie leaving about 1½ inch border all around. Then top with blueberries in the center and fold edges of the pie to form an open faced pie. Then drizzle with lemon and honey mixture, leaving about 1/3 of the juice mixture for later.
- Bake pie in oven for about 20-25 minutes until crust is golden brown.
- Remove pie from oven and brush with remaining lemon and honey glaze.
- Top with mint chiffonade and serve warm or at room temperature or cold.
Added by editor
A “chiffonade” is easy to make all you need is a sharp knife and your mind!
1. Stack eight to ten mint leaves into a neat pile.
2. Tightly roll the pile of leaves lengthwise into a tube.
3. Using a very sharp knife, finely slice the tube of mint leaves.
4. Fluff the slicied mint to separate the shreds.
5. Use promptly before leaves darken
