Black & Blue Crostata

A quick trip to my local farmers market found me with multiple pints of plump blueberries, blackberries and cherries. I loved the idea of combining the three flavors to create a simple and sweet dessert. Rather than opting for a traditional berry pie or crisp, I decided the rustic charm of a crostata would frame the filling well. If you are scared of the “complexity” of making a pie, than a crostata should be your new best friend. No need for any special pie pans. Just buy a single sheet of pie dough, pour the filling in the center, fold the edges and bake. I like to serve crostata’s on a cutting board to create a rustic looking dessert.

Black & Blue Crostata
1 sheet prepared pie dough
1 pint fresh blueberries
1 pint fresh black cherries, pitted
1 pint fresh blackberries
2 tsp. lemon juice
1/3 cup flour
½ cup sugar
1 egg
2 tsp. water

3 Tbl. flour
3 Tbl. sugar
3 Tbl. chilled butter, diced

Preheat the oven to 425 degrees. Press the three topping ingredients with a fork until it forms pea sized crumbles. Set aside. Toss together the blueberries, black cherries, blackberries, lemon juice, flour and sugar in a large mixing bowl until completely combined.

Line a sheet pan with parchment paper to prevent the crostata from sticking. Lightly roll the prepared pie dough, on a floured board, about 1 inch larger in diameter. Place the dough in the center of the sheet pan. Pour the berries in the center of the dough, while leaving a 1 inch border. Fold the edges of the dough around the berries to create a “bowl” to encase the berry juices during baking. Beat the egg and water. Brush the edges with the egg wash mixture. Sprinkle the center of the berries with the topping.

Bake at 425 degrees for 15 minutes. Reduce the heat to 375 degrees. Bake for an additional 8 – 10 minutes, or until the edges are golden brown and berries are cooked. Remove from the oven and allow to rest for 5 minutes before serving. This allows the juices to gel.

Authors Note: This recipe freezes just as beautifully as pies. Prepare the crostata up to the baking part. Place the entire pan in the freezer for overnight. Then gently wrap the parchment paper around the edges and slide the frozen disk into a gallon-sized zip lock bag. When you are ready to bake, unwrap the crostada and spread out the parchment paper on the baking sheet. You may need to add an additional 10 minutes to the 375 degrees section.

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  • I feel so in the dark, I have never heard of a crostata! it’s absolutely stunning!

    Hey not sure if you heard yet, but I started a discussion list for food bloggers! It’s gaining momentum and I’d love it if you joined us (if you haven’t already!)! All food bloggers are welcome, so if you know anyone else who would like ot join please pass it along!

  • I cant tell you how much I adore the rustic charm to crostatas and galettes! This is perfect!!! I couldnt agree with you more, having the farmers markets this time of year for such abundance of fresh produce gives reason enough to make such things! BEAUTIFUL!!