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
- Roman Ricotta Crostata
- Classic Italian Crostata
- Italian Pistachio Ricotta Crostata
- Homemade Apple Crostata
Italian Blueberry Crostata
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
Nutrition
Updated from August 21, 2016.
Bonnie says
Hi Rosemary,
I know this is going to be delicious! I plan to make this or your raspberry crostata on Wednesday for a dinner party. I noticed that you used a tart pan with a removable bottom in both recipes. After baking and removing the pan bottom from the sides of your tart pan, do you slide your crostata off the bottom and on to a serving plate? If so, are there any tips for doing this so the crostata does not brake apart? Thank You!
Rosemary says
Hi Bonnie, thanks I hope you and your guests enjoy it. I actually leave it on the bottom most of the time, but if you grease and flour it it should slide off with the help of a spatula without breaking. Let me know how it goes. Take care!
Bonnie Johnson says
Thank you! I will let you know.
Bonnie Johnson says
I opted to make the raspberry version of this recipe and it was, as expected, delicious!
I did have a bit of trouble with the dough, but as you suggested I just patched it up by pressing with my fingers. My lattice across the top is not as pretty as yours . I will work on that in the future. It was a hit with my dinner guests!
Rosemary says
Hi Bonnie, thanks so much, so glad you liked it. It won’t take long to get the lattice work down. Take care!
Sandy says
Corrected Comment
I’m confused. In paragraph #2 you instruct to put bottom crust in pie pan and trim crust (then refrigerate). But, in paragraph #5 you instruct to lightly grease a pie pan etc. Am I to understand that two different pie pans are required?
Rosemary says
Hi Sandy, sorry about that, I updated the post and I should have moved that sentence to the correct paragraph. Thanks for letting me know. I hope you like it. Take care!
For the Love of Italian Cooking says
I like the addition of blueberries! My mom used to make crostata all the time, but mostly with strawberry or raspberry jam. Thanks for sharing this recipe. 🙂
Rosemary says
Thanks so much, hope you enjoy it!