Spring is here, and what better way to celebrate it than with local Florida blueberries! Treat your family and friends to a semi-homemade blueberry crostata in just a half-hour’s time. Flaky, store-bought pie crust filled with plump, sweet blueberries create the ultimate breakfast, brunch, or even dessert recipe. I figured it was fitting to share one of my favorite easy spring recipes since we have Easter, Mother’s Day, bridal and baby showers upon us.
In case you’re not familiar with a crostata, it’s an open-faced fruit pie or tart. Think of it as a not-so-fancy pie without the top! Crostatas use pie dough as the base, and the filling (typically fruit) fills the middle. I call this semi-homemade since I like to reduce my prep time by using a store-bought pie crust. I then make the fresh fruit filling. Depending on the season, I’ll make a cranberry apple crostata for fall or a mixed berry crostata during the winter months. Since blueberries are in season, this is my go-to flavor combo. I keep it simple by mixing blueberries with granulated sugar, a splash of lemon juice, and some cornstarch to thicken up the blueberry mixture. That mixture goes in the center of the pie crust (making sure you leave at least 2-3 inches of space from the edges). Then, you’ll fold in the edges of the pie crust all along the circle.
The beauty about this recipe is that you do not need to be a pastry chef to make a delicious pastry! I like to brush a little scrambled egg yolk on top of the crust and sprinkle with coarse turbinado sugar. This sugar is the really thick, crunchy sugar and gives a nice texture to the pie crust. A little goes a long way. You can find this in the sugar aisle of the grocery store.
Pro tip: Whenever you bake a crostata, they tend to leak out some of the fruit juices. After all, they contain some moisture, and the cornstarch will not suck it all up. This just naturally happens. It’s okay if it does. My tip to you to help alleviate the mess it might cause is that I like to line a baking sheet with some parchment paper. It helps for an easy and quick clean-up once baking is done.
If you are hosting or asked to bring an item for a potluck, I hope that my blueberry crostata recipe will be the first recipe that comes to mind. Make sure you head to one of our local farmer’s markets, either the Saturday Farmer’s Market at Valencia or the Monday evening farmer’s market at the YMCA, to pick up fresh Florida blueberries!
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
- 1 9-inch store-bought pie crust
- 3 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 large egg beaten
- 1 teaspoon turbinado sugar
- Roll a store-bought pie crust onto a piece of parchment paper. Set to the side.
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Mix gently until the berries are evenly coated.
- Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle.
- Using a whisk, mix the egg until scrambled. Brush the crust with egg and sprinkle with turbinado sugar. Bake until the crust is golden and the filling just begins to bubble, about 20 minutes. Let cool for 20 minutes. Serve warm or at room temperature.
Note: Store any leftovers in a sealed container in the refrigerator for up to 3 days.