Rustic Blueberry Crostata

Name: Rustic Blueberry Crostata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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))

By Christina Collins

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 that it tastes great, the blueberry crostata simple looks beautiful! The blueberries do all the work by becoming the focal point and the star of the dish. You can’t help but dig right in. It’s a rustic dish, but impressive enough to serve to guests or to round out a stay at home dinner date.

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. Sugar in the raw on the crust glistens after baking and adds that finishing touch that makes is crostata irresistible.

Recommended (but not necessary) ingredients

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

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

resting time 5 mins

Total Time 30 mins

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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Christina Collins

Hi Y'all! Welcome to my small spot on the internet! I am a home chef with a passion for great recipes, kitchen tips and cooking gadgets. Let's cook together!