Blueberry Crostata
Rustic Italian blueberry crostata with buttery, flaky crust and juicy fresh blueberry filling. Simple, elegant, and ready in under an hour.
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Servings: 8 Slices
Calories: 285kcal
Cost: $8–$10
Equipment
- 1 Rolling pin For flattening dough
- 1 Large mixing bowl For dough and filling
- 1 Pastry cutter or fork To blend butter into flour
- 1 Parchment paper For rolling and baking
- 1 Baking sheet To bake crostata
- 1 Pastry brush For egg wash
- 1 Sharp knife or pizza cutter For trimming edges
Ingredients
Crostata Dough
- 2 ½ cups All-purpose flour For crostata dough
- ¼ cup Granulated sugar For dough
- ½ teaspoon Salt
- 1 cup Cold unsalted butter Cut into cubes
- 4-5 tablespoon Ice water Add gradually
Blueberry Filling
- 3 cups Fresh blueberries Washed and dried
- ½ cup Granulated sugar For filling
- 1 tablespoon Lemon juice Freshly squeezed
- 1 teaspoon Lemon zest
- 1 ½ tablespoon Cornstarch Thickens filling
- ½ teaspoon Vanilla extract Optional
- 1 Egg Beaten for brushing
- 1 tablespoon Coarse sugar For crust topping
- Powdered sugar For dusting (optional)
Instructions
- Mix flour, sugar, salt, and butter until crumbly; add ice water and chill 30 minutes.
- Toss blueberries with sugar, lemon juice, zest, cornstarch, and vanilla.
- Roll dough, fill center with berries, fold edges over, and brush with egg wash.
- Bake at 375°F for 45–50 minutes until golden and bubbling.
- Let cool 20 minutes before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 125g | Calories: 285kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 110mg | Potassium: 95mg | Fiber: 2g | Sugar: 19g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1.2mg