Do you need an easy, easy summer dessert? Whether it be for the Fourth of July, a backyard BBQ, a summer potluck… or simply… because. This Summer Fresh Blueberry Crostata is one of the simplest “pies” you’ll ever make.
And one I love to make when the blueberries are fresh from the vine.
While I pick and buy flats of blueberries in the summer for freezing, I’m also baking, cooking and eating fresh blueberries. Whether it be a blueberry trail mix, muffins, or as topping for granola and cereal, blueberries seem to always be in my fridge.
Similar to a galette, a crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy.
While I love to make my own crust, summer activities sometimes demand quick and easy. But if you have the time, make your own crust. If not, store bought is just fine!
Do you need an easy, easy summer dessert? Whether it be for the Fourth of July, a backyard BBQ, a summer potluck… or simply… because. This Summer Blueberry Crostata is one of the simplest “pies” you’ll ever make.
1 store bought pie crust (or homemade!)
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
1 large egg beaten with 1 tablespoon water for egg wash
Turbinado or demerera sugar, such as Sugar in the Raw to dust crust
Preheat oven to 400°F. Line baking sheet with parchment. Set aside.
Make the Filling: Stir together blueberries, cornstarch, zest, juice, sugar, and salt in a large bowl until combined.
Transfer dough to parchment-lined baking sheet. Spread the filling in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edges as you go.
Whisk egg and water together. Brush the egg wash over the edges of the dough and sprinkle with coarse sugar.
Bake in a 400°F oven for 30-35 minutes, or until golden brown. Remove from the oven and let stand for 5 minutes. Cut into wedges and serve hot, warm or at room temperature.