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5
from 1 vote
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!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
resting time
5
minutes
mins
Total Time
30
minutes
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.