Rustic Blueberry Crostata

Better than blueberry pie

Homemade Blueberry Pie. Does it get any better? Sure does! This open face version of a blueberry pie is so incredibly easy to make that you literally have NO excuse not to make one of America’s greatest summer dessert traditions, at any time.

Besides tasting great, it also looks beautiful! It’s a rustic dish, but impressive enough to serve to guests or to round out a simple night at home for dessert.

Don’t forget the vanilla ice cream for an à la Mode treat!

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.

The Recipe

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

Cook Time 20

resting time 5

Total Time 30

Course Dessert

Cuisine American

Servings 6

Ingredients

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)

Instructions

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.

Notes

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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