Summer Fresh Blueberry Crostata
A rustic blueberry crostata made with a buttery crust, fresh blueberries, and a touch of lemon. This free-form tart is simple to prepare, beautifully golden, and perfect for showcasing summer berries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 store-bought or homemade pie crust
Filling
1 lb blueberries (about 3 cups)
3 tablespoons cornstarch
Juice and zest of 1 lemon (about 1 tablespoon each)
1/2 cup sugar
Pinch of salt
Egg Wash
1 large egg, beaten with 1 tablespoon water
Turbinado or demerara sugar, for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pie crust onto the prepared sheet.
- In a bowl, mix blueberries, cornstarch, lemon juice, lemon zest, sugar, and salt until berries are coated.
- Spoon mixture into the center of crust, leaving a 2-inch border.
- Fold crust edges over filling, pleating as needed, leaving the center exposed.
- Brush crust with egg wash and sprinkle generously with turbinado sugar.
- Bake 30–35 minutes, until crust is golden brown and filling is bubbling.
- Cool slightly before slicing and serving.
Notes
Frozen blueberries can be used; do not thaw before mixing.
Add raspberries or blackberries for a mixed-berry version.
A drizzle of honey over the filling adds extra sweetness.
Add cinnamon or nutmeg for a spiced variation.
Serve with vanilla ice cream or whipped cream for indulgence.
Make mini crostatas by dividing dough into smaller rounds.
A touch of almond extract pairs well with blueberries.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://justsosavory.com/summer-fresh-blueberry-crostata/
