For pie shell
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cut into small pieces
- 1 teaspoon salt
- 3 cups frozen blueberries
- 1/3 cup pie filling enhancer
In the bowl of a food processor, pulse together the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse cornmeal. slowly add 1/2 cup ice cold water while pulsing until the dough just comes together. Transfer the dough to a large piece of plastic wrap and press into a rough round. Cover and refrigerate for 20 minutes.
Break up the frozen berries in a large bowl. Sprinkle the pie filling enhancer over the berries, stirring all the while, to make sure all the berries are evenly coated
Roll the dough into a rough circle, between 1/4" to 1/8 thick. Place on a parchment lined sheet pan. Dock the bottom of the dough. Mound the blueberries in the middle of the dough leaving about 1-2" free on the edges. Fold the naked edges over to form a rough crostata edge. Bake at 350ºF until the crust is golden brown and the blueberries start to bubble, about 35 minutes.