Rustic Summer Berry Croustade

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I wouldn’t be able to post a week of Maine dishes without posting something blueberry. While in Maine we enjoyed a variety of blueberry dishes from a traditional blueberry pie to fresh blueberry daiquiris with homemade whipped cream!

What I like about this particular blueberry dish is how un-perfect it looks (if that’s a word!) The rustic edges give it that homemade or “down to earth” look and the addition of sliced almonds gives it an unexpected crunch!
I have had a lot of fun making my way through Brooke’s book, Dishing Up Maine. You can find my previous posts from her cookbook here.
I also picked up a wonderful book titled The Way Life Should Be by Christina Baker Kline. The story takes place on Mount Desert Island and follows the main character, Angela, as she ends up in Maine chasing her fantasy of the way life should be. She not only explores a new way of life, very different from NYC, but she finds a passion for cooking that she picked up from her Italian grandmother. I entirely enjoyed her story and it is also filled with some fabulous recipes and cooking tips! 
Rustic Summer Berry Croustade
recipe by Brooke Dojny for Dishing Up Maine
serves 6 to 8

1 1/4 cups all-purpose flour
 2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
2 1/2 cups blueberries (1 1/4 pints) or fruit combination (I used blueberries and raspberries)
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 egg beaten with 2 teaspoons water (egg glaze)
1/3 cup sliced almonds
1 tablespoon cold unsalted butter, cut into 3 or 4 pieces
powdered sugar (garnish)
vanilla ice cream (optional)
To make the pastry, combine the flour, sugar, and salt in a food processor. Pulse to mix. Distribute the butter over the flour and process in short bursts until the mixture is about the size of small peas. (or you can combine the butter into the dry mix with 2 knifes or your hands if you don’t have a food processor) Sprinkle with 3 tablespoons of ice water and mix in. The dough should be come just wet enough to form a ball. If it seems to dry, add the last tablespoon of water.
Turn out a sheet of plastic wrap, gather into a ball, flatten to a 5 inch disc, and refrigerate for at least 3 minutes.
To make the pie filling, toss the berries with the sugar, cornstarch, lemon juice, and cinnamon in a large bowl. (Note: Do not make ahead. Assemble together right before your dough is ready. The berries will become too juicy and with leak everywhere)
Preheat oven to 425 degrees.
On lightly floured surface, roll out the dough, working from the center in all directions until you have a 13 inch round. Do not trim the edges, as they are supposed to be ragged. Fold the pastry in half, then transfer it into a large rimmed baking sheet, patching any tears by pressing the dough together with your fingers. Brush the pastry with some of the egg glaze and sprinkle with almonds. Spoon the fruit filling onto the dough, mounding it slightly higher in the center and leaving a 2 inch border all around the edge. Fold the border in, pleating it as necessary to make and uneven 1 1/2 inch wide edge. Scatter the butter over the fruit and brush the edges of the crust with the egg glaze. 
Bake for 15 minutes. Reduce the oven temperature to 375 degrees and continue to bake 25 to 30 minutes longer, until the pastry is golden brown, and the fruit is soft, and juices bubbly. Once completely cool, transfer to a wire rack with a large spatula to cool.

Sprinkle with powdered sugar and serve slightly warm or at room temperature, with scoops of vanilla ice cream if desired.

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