Flaky, buttery crust with a juicy, tender blueberry filling.
This Rustic Blueberry Crostata is a delightful way to enjoy the sweet and tangy flavors of fresh blueberries wrapped in a buttery, flaky crust. It's a simple yet elegant dessert that's perfect for showcasing the season's best berries.
Why you'll want it now — A rustic dessert bursting with juicy blueberries and a crisp, buttery crust.
Why this recipe works
The free-form shape of a crostata makes it easier to prepare than a traditional pie, while still delivering a flaky, buttery crust. Using fresh blueberries ensures a juicy filling that pairs perfectly with the crisp, golden crust.
Equipment
Mixing bowl
Rolling pin
Baking sheet
Parchment paper
Pastry brush
How to make it
In a mixing bowl, combine flour, sugar, and salt.
Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing until the dough just comes together.
Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
Preheat the oven to 400°F (200°C).
In another bowl, mix blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon.
Roll out the chilled dough on a floured surface to about 12 inches (30 cm) in diameter.
Transfer the dough to a parchment-lined baking sheet.
Spoon the blueberry filling onto the center of the dough, leaving a 2-inch (5 cm) border.
Fold the edges of the dough over the filling, pleating as necessary.
Brush the crust with egg wash.
Bake for 35 minutes or until the crust is golden brown and the filling is bubbly.
Enjoy this rustic blueberry crostata warm with a scoop of vanilla ice cream for the perfect cozy dessert.
How you'll know it's ready
The crust should be golden brown and the blueberry filling should be bubbling.
Convection oven? (and if you don't have one)
For a standard oven, bake at the temperature provided. Convection oven users should reduce the temperature by 25°F (about 15°C) and check a few minutes early.
Troubleshooting
If the crust cracks, patch it with a small piece of dough and a bit of water.
If the filling seems too runny, add a bit more cornstarch.
If the crust browns too quickly, cover loosely with foil.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days.
Make ahead
The dough can be made and chilled up to 2 days in advance.
Variations
Try using a mix of berries for a different flavor.
Add a sprinkle of sliced almonds on top for extra crunch.
Use orange zest instead of lemon for a citrus twist.
Frequently asked questions
Can I use frozen blueberries?
Yes, but thaw them first and drain excess liquid to avoid a soggy crust.
Can I make the dough in advance?
Yes, you can prepare the dough and refrigerate it for up to 2 days.
What if I don't have a pastry cutter?
You can use your fingers or a fork to blend the butter into the flour.
How do I prevent the crust from getting soggy?
Ensure the filling isn't too wet and bake until the crust is golden and the filling is bubbling.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
