Name: Italian Blueberry Crostata
Prep time: 30 min
Cook time: 30 min
Total time: 110 min
Ingredients: 1 3/4 cups all purpose flour; 1/2 cup granulated sugar; 1 pinch salt**; 1 teaspoon baking powder; 1 large egg (room temperature); 1 large egg yolk (room temperature); 1/2 cup butter (room temperature)*; 2 ½ cups fresh blueberries; 3½-4½ tablespoons sugar; 1 tablespoon flour; ¼ teaspoon cinnamon; 1 teaspoon lemon juice; 1 pinch salt

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This Italian Blueberry Crostata, is made with a traditional Italian pastry dough which makes a buttery crust, then filled with a fresh blueberry filling. It makes the perfect dessert, snack or even breakfast treat.

Ever since my arrival in Italy I have to say I have probably eaten more Crostate (Italian Pie) than any other Dessert, close second without a doubt is the much-loved and popular Tiramisu. So with blueberries in season I thought they would make the perfect filling for a crostata. And I was right!

Recipe Ingredients

For the pastry

Flour
Sugar
Salt
Baking powder
Eggs
Butter

For the Filling

Blueberries
Sugar
Flour
Cinnamon
Lemon juice
salt

The Difference between a Crostata and a Pie

What is the difference between an Italian Crostata and a North American Pie? To start the crust for a Crostata is made with flour, butter and eggs and of course a North American crust has no eggs and is usually made with just shortening or a combination of butter and shortening.

Most Italians when making a Crostata will use either a thin layer of Homemade Jam or a good quality Store bought. Most popular flavours are Strawberry or some type of Berry or of course the ever popular Nutella.

North American Pie fillings are usually made with fresh fruit and lots of it. And who can resist a nice big spoonful of Vanilla Ice Cream on top?

How to make a Blueberry Crostata

To bake the dough

In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add the egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), move the dough to a flat surface and knead gently until the dough comes together and is soft, wrap in plastic and refrigerate for 30 minutes.

For the filling

In a small to medium pot combine 2 cups of blueberries, sugar, flour, salt and cinnamon, bring to a boil over medium heat, cook stirring for approximately 2 minutes until thickened, remove from heat and stir in lemon juice and remaining 1/2 cup of blueberries, let cool.

Putting it together

Remove the dough from the fridge, divide it in half, one piece wrap again in plastic and refrigerate, the other piece roll to approximately 1/8 inch thickness place the dough in the prepared pie plate, trim the dough to fit the pan.

Prick bottom of crust with a fork, top with the cooled blueberry filling. Remove the remaining dough from the fridge, roll on floured surface in 1/8 inch thick and cut into strips.

Place the strips on top in a criss cross fashion. While the oven is pre-heating, cover the pie with plastic and chill for approximately 15-20 minutes. Chilling the pie will help with solidifying the fat, which helps prevent shrinkage.

Brush top lightly with milk and bake in pre heated oven for approximately 25-30 minutes or until golden. Let cool completely before serving.

When to serve a Crostata

This delicious Pie is usually served as either a dessert or in the afternoon with an espresso. Although a slice at breakfast is also the norm.

Another way to make it

I have enjoyed this another way also, you could cut back to 1 1/2 cups of berries and 2 tablespoons of sugar. But before adding the filling, spread the bottom of the dough with blueberry jam. It’s more of a classic thinner crostata. Delicious this way too!

How to store it

The completely cooled crostata should be covered and stored in the fridge. It will keep for up to 4-5 days in the fridge.

How to freeze the Blueberry Crostata

Let the pie cool completely, then wrap well in foil and place in a freezer bag. Label it and freeze for up to 4 months. To serve it, thaw at room temperature. It can also be heated in a low oven until warmed through.

If you have never enjoyed this type of Italian recipe before I hope you give this Blueberry Crostata a try and let me know what you think. Enjoy!

More Crostata Recipes

Italian Blueberry Crostata

Rosemary Molloy

An Easy Italian Dessert Recipe, Blueberry Crostata made with a tasty fresh blueberry filling in a buttery flaky crust. Delicious.

5 from 5 votes

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Prep Time 30

Cook Time 30

Chilling Time 50

Total Time 1 50

Course Dessert

Cuisine Italian

Servings slices

Calories 253 kcal

Ingredients

CROSTATA DOUGH

1 3/4 cups all purpose flour
1/2 cup granulated sugar
1 pinch salt**
1 teaspoon baking powder
1 large egg (room temperature)
1 large egg yolk (room temperature)
1/2 cup butter (room temperature)*

*Add 1-2 tablespoons extra if needed.

** Add ¼ teaspoon of salt if using unsalted butter.

BLUEBERRY FILLING

2 ½ cups fresh blueberries
3½-4½ tablespoons sugar
1 tablespoon flour
¼ teaspoon cinnamon
1 teaspoon lemon juice
1 pinch salt

Instructions

CROSTATA DOUGH

In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add the egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), move the dough to a flat surface and knead gently until the dough comes together and is soft, wrap in plastic and refrigerate for 30 minutes.

FOR THE FILLING

In a small to medium pot combine 2 cups of blueberries, sugar, flour, salt and cinnamon, bring to a boil over medium heat, cook stirring for approximately 2 minutes until thickened, remove from heat and stir in lemon juice and remaining 1/2 cup of blueberries, let cool.
Remove the dough from the fridge, divide it in half, one piece wrap again in plastic and refrigerate, the other piece roll to approximately 1/8 inch thickness place the dough in a lightly greased and floured 8-9 inch (20-22cm) pie pan, trim the dough to fit the pan.
Prick bottom of crust with a fork, top with the cooled blueberry filling. Remove the remaining dough from the fridge, roll on floured surface in 1/8 inch thick and cut into strips.
Place the strips on top in a criss cross fashion. While the oven is pre-heating, cover the pie with plastic and chill for approximately 15-20 minutes. Chilling the pie will help with solidifying the fat, which helps prevent shrinkage.
Pre-heat oven to 350F (180C).
Brush top lightly with milk and bake in pre heated oven for approximately 25-30 minutes or until golden. Let cool completely before serving.

Notes

If you have a with the dough sticking to the board, then just add the pieces to the pie plate and fit them in using your fingers, just try to get it as even as possible. It happens to me all the time, because our house is very warm in the summer.

If you find the pie browning too much before it is baked, then cover with foil and continue baking.

The completely cooled crostata should be covered and stored in the fridge. It will keep for up to 4-5 days in the fridge.

Nutrition

Calories: 253kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 90mgPotassium: 106mgFiber: 2gSugar: 18gVitamin A: 355IUVitamin C: 4mgCalcium: 31mgIron: 1mg

Keyword blueberry crostata, crostata, Italian blueberry crostata, Italian Crostata Recipe

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Updated from August 21, 2016.

Italian Blueberry Crostata