Secrets of the Best Chefs

worry if you don’t roll the dough in a perfect circle. And even if

the filling leaks while it cooks, you can just cut those leaky parts

away later. What you end up with is a crostada so gorgeous and so

delicious, no one will believe you made it yourself!

FOR THE CRUST(S)

10 ounces* all-purpose flour, sifted (about 2 cups)

1 teaspoon kosher salt

¼ cup sugar

6 ounces very cold unsalted butter, cut into ½-inch cubes

(about 12 tablespoons, or 1½ sticks)

¼ cup ice water (or more)

FOR THE FILLING

4 cups blueberries*, washed and dried

¼ cup plus 1 tablespoon sugar

A pinch of kosher salt

5 teaspoons cornstarch

Ice water

Vanilla ice cream (optional)

To make the crust, combine the flour, salt, and sugar in a food

processor. Pulse one time. Add the cold butter and pulse 15 times

(each pulse should last 1 second). You should end up with a

bowlful of pea-size pieces. Through the hole at the top of the food