Recipe: Huckleberry (or Blueberry) Crostata (pastry dough using butter and egg yolks)

HUCKLEBERRY CROSTATA
"Huckleberries surrounded the house I grew up in on the island. We lived in the center of the island, in the woods, with many oak and beech trees and huckleberry bushes beneath them. Huckleberries have a darker, tougher skin than blueberries, with fewer (but larger) seeds. They are a bit tarter than blueberries, so they are perfect for baking. Huckleberries are not generally cultivated for commercial use, so if you have them around your house, pick them for this recipe. Otherwise blueberries will work beautifully.

A crostata is a rustic, open-face pie, cooked on a sheet pan instead of in a pie plate. Make the dough at least a day ahead."


FOR THE CROSTATA DOUGH:
2 cups flour
1 teaspoon salt
8 tablespoons (1 stick) butter
2 egg yolks, cold

FOR THE FILLING:
4 cups huckleberries (or blueberries), picked over
3/4 cup plus 2 tablespoons sugar, divided use
1/4 cup cornstarch
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 1/4 teaspoons ground cinnamon, divided use
1 egg yolk, beaten (for the egg wash)
1/2 teaspoon water (or as needed, for egg wash)
Vanilla ice cream (for serving)

TO PREPARE THE DOUGH:
In a food processor, combine the flour and salt for the dough and pulse. Add the cold butter and pulse until the mixture is a coarse meal. Add the egg yolks and 5 tablespoons cold water and pulse until the dough comes together. Remove the dough, place on a clean work surface, gently knead together into a ball shape, wrap in plastic, and refrigerate overnight.

THE NEXT DAY:
Preheat the oven to 425 degrees F.

Gently combine the berries, 3/4 cup of the sugar, cornstarch, lemon juice and zest, and 1/4 teaspoon of the cinnamon. Let sit at room temperature for 20 minutes.

Unwrap the dough and lightly flour a work surface. Roll out the dough evenly until it's about 1/4 inch thick.

Lay the prepared dough on a sheet pan lined with parchment or foil. Pour the berry mixture evenly into the center of the crust, leaving about 2 to 3 inches around the edges uncovered. Fold the edges up and pinch them together so the crostata dough contains the berries.

Prepare an egg wash by combining 1 beaten egg yolk with just a touch of water, about 1/2 teaspoon, and brush it on the edges.

Combine the remaining 1 teaspoon cinnamon and remaining 2 tablespoons sugar. Sprinkle the whole crostata with the cinnamon sugar.

Bake for about 45 minutes, until the crust is golden. Serve warm, with vanilla ice cream.

Makes 6 servings
Source: Vineyard Harvest: A Year of Good Food on Martha's Vineyard by Tina Miller with Christie Matheson