Rustic Blueberry Crostata

Blueberry Crostata

Indulge your senses in the rustic charm of a delightful blueberry crostata, a simple yet elegant pastry that captures the essence of homemade goodness. This blueberry crostata boasts a golden-brown, flaky crust that cradles a luscious filling of plump, juicy blueberries. The deep blue-purple hues of the berries peek through the folds of the handcrafted dough, creating a picturesque mosaic that beckons with the promise of sweet, summer flavors.

Blueberry Crostata
With only a few ingredients, this rustic tart is easy, delicious and impressive enough for any occasion!

There are two ingredients that take this crostata to the next level- the pie crust and the sugar. All good pie must have good pie crust. So you’ll need to make your own or use a really good pre-made crust. (I recommend Pre-made Pie crust from Immaculate Baking Co, which I buy at Whole Foods.) Sugar in the raw on the crust glistens after baking and adds that finishing touch that makes this crostata irresistible.

However, star of this culinary delight is undoubtedly the blueberry filling. Bursting with freshness and natural sweetness, the blueberries release their tantalizing juices during baking, creating a sumptuous, jam-like consistency. A hint of lemon adds a zesty brightness, complementing the sweetness and enhancing the overall flavor profile.

Serving Suggestions for Blueberry Crostata

Served warm or at room temperature, this rustic blueberry crostata is a sensory delight – the first bite revealing the flaky layers of the crust and the explosion of flavors from the bursting blueberries. A dollop of whipped cream or scoop of vanilla bean ice cream can elevate the experience even more, adding a touch of decadence to this humble, yet irresistible dessert. Whether enjoyed on a lazy Sunday afternoon or presented as the finale to a special meal, this rustic blueberry crostata embodies the heartwarming simplicity of homemade treats, inviting you to savor the beauty of uncomplicated, delicious indulgence.

Apple Crostata
Ina Garten’s Apple Crostata is a delightful and approachable dessert that captures the essence of fall in every bite. With its flaky crust and perfectly spiced apple filling, this recipe is sure to become a favorite for autumn gatherings or a cozy night in.

Rustic Blueberry Crostata

This recipe for blueberry crostata is “easy as pie” to make! Serve with vanilla bean ice cream and you won’t be disappointed! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
resting time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6


  • 1 pint fresh blueberries approx. 2 cups
  • 1/4 cup granulated sugar
  • 1 tbs sugar in the raw (okay to use granulated sugar if you don’t have raw sugar)
  • 1- 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon chilled butter cut into pieces
  • 1 egg
  • 1 tablespoon water
  • 1 home made or store bought refrigerated, rolled, 9 inch pie crust (recommended Immaculate Baking Pie Crust)


  • Bring pie crust to room temperature according to package instructions. Then heat oven to 425 degrees.
  • Line a sheet pan with parchment paper. Unroll pie crust and place on the baking sheet. (roll out crust slightly if needed to smooth out or shape.)
  • In a medium sized bowl, mix together the blueberries, cornstarch, sugar and lemon juice.
  • Spoon mixture into the middle of the crust leaving about 2″ around the edge.
  • Fold the edges over, crimping slightly as you work your way around the pie. 
  • Dice the chilled butter and dot on top of the blueberries.
  • Whisk the egg and water.  Brush egg mixture onto the crust and sprinkle with sugar.
  • Bake 20 minutes until the crust is golden brown and the blueberries have begun to bubble.
  • Cool and serve warm or at room temperature. 


This recipe can be made one day in advance. It reheats well, but be careful just to warm up and not recook.

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