Go Back
Print Recipe
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 Time10 minutes
Cook Time20 minutes
resting time5 minutes
Total Time30 minutes
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.