Summer Goodness: Make a Rustic Blueberry Crostata

Make this delicious buttery tart with your freshly-picked blueberries.

We love pie, especially blueberry. Since our blueberry bushes blessed us with a bunch of fruit this year, a pie or two is in order. However, we are not really good pie makers. There’s definitely a skill to making a beautiful pie with a melt-in-your-mouth flaky crust. For those of you who lack the pie making talent, try a crostata.

Blueberry Crostada on Yellow Napkin with Hydrangea

Use Seasonal Fresh Blueberries in a No-Fuss Rustic Crostada

Blueberry crostada is an easy way to enjoy the flavor of a pie without all the work.

Photo by: Debbie Wolfe

Debbie Wolfe

A crostata means pie or tart in Italian. It has similar ingredients to what is used in a pie crust, but no pie pan is needed. Instead, it’s a free form pie that uses every bit of crust. There’s no guilt in trimming away the extra buttery goodness for it to fit in a pan. The best part is, its rustic free-form style makes it look sophisticated. Your guests will swear you got it from a bakery!

For the Dough

Pie Crust Ingredients on a Table

Ingredients for Rustic Blueberry Crostada

The ingredients for a crostada crust in similar to a pie crust.

Photo by: Debbie Wolfe

Debbie Wolfe

  • 1¾ cups all purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon of salt
  • 1½ sticks unsalted butter, cut into chunks
  • ¼ cup ice cold water

For the Filling

Bowls of Ingredients on Table

Ingredients for Rustic Blueberry Crostada Filling

Flavorful and seasonal ingredients are used to make a tasty rustic blueberry crostada.

Photo by: Debbie Wolfe

Debbie Wolfe

  • 3 cups fresh blueberries, washed (you can use frozen too)
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • zest and juice of 1 lemon
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, cut into small pieces
  • 1 egg yolk beaten with 1 tablespoon of water
  • 2 teaspoons sugar

Make the Dough

Flour in a Food Processor

Use a Food Processor to Make an Easy Pie Crust

A food processor makes quick work of incorporating the chilled butter evenly into the flour.

Photo by: Debbie Wolfe

Debbie Wolfe

Place the flour and sugar in a food processor and blend for a few seconds. Add butter and process until the butter is all broken up. It should resemble wet sand.

Dough in Food Processor

Add Water to the Flour and Butter to Make Crust

Add enough water to the flour and butter mixture until the dough comes together.

Photo by: Debbie Wolfe

Debbie Wolfe

Add about half the ice water and pulse.  Keep pulsing until the dough gathers together into a ball. If it doesn't, add a little bit more of the water and pulse.You may not use all the water.

Pie Crust Wrapped in Plastic Wrap

Form Crostada Crust Into a Flat Disc

Dump the crostada dough onto a piece of plastic wrap and form into a flat disc.

Photo by: Debbie Wolfe

Debbie Wolfe

Place the dough on a floured piece of plastic wrap and flatten into a disc.  Dust the top with some more flour and wrap it up. Place it the fridge for 30 minutes.  You can make this dough a day ahead and keep it in the fridge.

Make the Filling

Spoon in Bowl of Blueberries and Sugar

Add Lemon Juice to the Blueberries

Add the lemon and cornstarch mixture to the blueberries.

Photo by: Debbie Wolfe

Debbie Wolfe

Place the blueberries in a bowl. Add the cinnamon, sugar and lemon zest to the blueberries and mix. In a smaller bowl, mix together the lemon juice and cornstarch. Mix until it forms a smooth paste. Pour the cornstarch mixture over the blueberries and toss to coat thoroughly.  Place the filling in the refrigerator until the dough has chilled.

Make the Crostata

Blueberries on a Cookie Sheet with Cubes of Butter

Add the Blueberries and Pats of Butter to the Rolled Out Pie Crust

Add the blueberry mixture to the rolled out piecrust. Place the pats of butter all the blueberries.

Photo by: Debbie Wolfe

Debbie Wolfe

Preheat the oven to 350 degrees F.  Place a piece of parchment paper or silicone baking mat on a baking sheet. Take the dough out of the fridge, unwrap it and let it sit for a few minutes on the plastic wrap. Flour your work surface and roll the dough out into a 12-13 inch disk. It’s fine if it’s not a perfect circle. Wrap the rolled out dough over the rolling pin and transfer it to the baking lined sheet.  Place the filling on top of the dough, leaving a 2-inch border. Dot the filling with the small pieces of butter.

Uncooked Blueberry Crostada

Fold Crust Over Blueberry Filling to Form Crostada

Fold the crust over the blueberry filling to form the crostada.

Photo by: Debbie Wolfe

Debbie Wolfe

Fold the dough over the filling, leaving the center open.

Blue Pastry Brush Applying Egg Wash on Crostada

Brush Egg Wash onto Crostada Crust

Lightly brush the egg wash all over the edge of the crostada crust.

Photo by: Debbie Wolfe

Debbie Wolfe

Brush the dough with the egg wash and sprinkle with the sugar.  Bake for about 45-55 minutes, until the dough is golden brown. Remove from the oven and allow to sit and cool completely before serving it.  

Slice of Blueberry Crostada on a Plate with Cup of Tea and Hyrdrangea

Enjoy Blueberry Crostada with Whipped Cream and a Cup of Tea

Enjoy blueberry crostada with a dollop of whipped cream and a cup of tea for breakfast, dessert or just as a snack.

Photo by: Debbie Wolfe

Debbie Wolfe

Serve with whipped cream and a cup of tea.

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