The sea, just a sea of blueberries, hiding between two layers of thin dough.
|Cooking time -||Number of servings 8|
Form for units 20-23 cm in diameter.
Blueberries, if fresh, rinse with cold water if frozen - defrost in refrigerator or at room temperature, pour off the juice.
Mix the flour with sugar and salt, add parmesano on small pieces of cold butter, all chopped to the formation of large crumbs (sorry, the camera was on its last legs):
Gradual pouring cold water, knead not too steep, however, and not sticking to hands the dough:
Divided into two halves, each wrap in cling film and leave in the refrigerator for at least an hour. The dough, incidentally, is great stored in the freezer, so you can make a dose more, to share and thaw as needed.
After an hour take out one ball of dough, roll out to a thickness of 3-5 mm
and to pave them a form. Sprinkle the bottom with breadcrumbs, spread them mixed with sugar and starch blueberries: