Rub the butter and the sugar with your fingertips just until combined and there are no large lumps of butter remaining.

Mix in the beaten eggs and then rub in the two flours, previously sifted with salt and lemon zest.

Try to work quickly so that it does not become greasy, press the dough together, wrap it in cling film and let sit in the fridge for several hours or even overnight.

When it’s time to finally bake your blueberry crostata, preheat oven to 180°C.

Remove the short pastry from the fridge, knead until softened and roll it out on a floured surface with a rolling pin in a 5 mm thick sheet.

Line a 26 cm round loose bottom baking pan with the short pastry and remove the excess dough.

Fill the crostata with blueberries and sprinkle with sugar.

Roll out the remaining dough and cut long strips to decorate the surface.

Bake the crostata for about 30 – 35 minutes, until golden and bubbling.

Let it cool down for a few hours before slicing it.