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
Sprinkled on the crust of a pie, Sugar in the Raw glistens and adds a texture to a pie crust that looks really beautiful after it bakes.
Homemade pie crust is great, but when you can’t find the time or need to cheat, I recommend Ready-to-Bake Pie Crust from Immaculate Baking Company. (No one will ever know it isn’t homemade!)
The Recipe
This recipe for blueberry crostata is "easy as pie" to make! Serve with vanilla bean ice cream and you won't be disappointed!
- 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)
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Bring pie crust to room temperature according to package instructions. Then heat oven to 425 degrees.
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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.)
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In a medium sized bowl, mix together the blueberries, cornstarch, sugar and lemon juice.
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Spoon mixture into the middle of the crust leaving about 2" around the edge.
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Fold the edges over, crimping slightly as you work your way around the pie.
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Dice the chilled butter and dot on top of the blueberries.
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Whisk the egg and water. Brush egg mixture onto the crust and sprinkle with sugar.
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Bake 20 minutes until the crust is golden brown and the blueberries have begun to bubble.
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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.
