Sweet, bubbly, gooey, rich, flakey blueberry crostata

Heat oven to 425 degrees.

Unroll pie crust and place on a baking sheet. You can use a Silpat or parchment paper, or place it straight onto a baking sheet, ensuring the sheet has a rim to prevent blueberry filling from leaking.

In a medium sized bowl, toss together the blueberries, cornstarch, sugar, and lemon juice.

Spoon the fruit mixture into the middle of the crust, leaving about 2 inches around the edge.

Fold the edges over the fruit and press to seal, allowing the fruit in the middle to show.

Cut the butter up into 6-8 chunks and place them on top of the blueberries.

Whisk the egg in a small bowl. Brush this egg wash onto the crust and sprinkle with additional sugar.

Bake in the middle of the oven for 20-25 minutes until the crust is a nice golden brown. Adjust baking time based on your oven until the crust is sufficiently browned.

Once cooled, transfer the crostata onto a serving plate or board, or serve straight from the baking sheet. Serve with a dollop (or three) of vanilla ice cream.