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Katie's Cucina » Recipes » Dessert

Berry Crostata

Published: Jul 15, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Two photos: Top of baked berry crostata, bottom of the process of making it.
Two photos; top of baked berry crostata, bottom of berries in glass bowl with text on image.
Top view of a baked berry open faced pie with text on image for Pinterest.
Three photo split with text for pinterest: finished berry crostata, ingredients, and folding crust.
Top of baked berry crostata, bottom of ingredients in a bowl with text for Pinterest.
Top view of baked open pie with berries with text on image for Pinterest.
Top view of baked berry crostata with text for Pinterest.

Make the delicious semi-homemade Berry Crostata recipe as an easy brunch pastry or weeknight dessert. Seven ingredients is all that it takes and 30 minutes time you’ll be dining on an open-faced pie!

Top view of sliced open faced pie with berries and a slice cut out of it.

I first started making crostatas ten years ago when I started my food blog. In fact, this Berry Crostata recipe was one of my first I had made. Back then, I even attempted to make my own pie crust. Which was delicious, but took so much more time. With that being said over the years I have found that it’s much easier to keep store bought pie crust on hand at all times. Making it easy to whip up a crostata or as the French like to call them, a galette.

In this post you will learn the following information.

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Berry Recipes

Ingredients

Pie crust dough, strawberries, blueberries, raspberries, lemon, egg, sugar and cornstarch.
  • Pie Crust – News flash I don’t make this from scratch! I use a store-bought pie crust to make this a semi-homade recipe in minutes.
  • Mixed Berries – I like to use a mix of strawberries, blueberries, raspberries, and blackberries if I have them on hand. If I have fresh berries I’ll use them. If not, I’ll thaw out frozen. Make sure you drain extremely well if this is what you end up using.
  • Granulated Sugar – White granulated sugar is what you will use to mix the berries with.
  • Cornstarch – This will help thicken the berries. I like cornstarch over flour for this recipe as a little goes a long way.
  • Lemon Juice – I used a concentrate from a squeeze bottle that way I always have lemon juice on hand. This will help cut the “flour” like taste from the cornstarch.
  • Egg – To give the crust that gorgeous golden sheen you will need to whisk an egg together and brush it onto the exposed crust.
  • Turbinado Sugar – Is a thick coarse sugar. This is a specialty item and can be found in the baking aisle. If you cannot find it regular granulated sugar will work, it just will not give you an added crunch to the crust.

Directions

Pie dough rolled out on parchment paper with berries in bowl next to it.

Roll a store bought pie crust on to a piece of parchment paper. Set to the side.

Preheat the oven to 400 degrees Fahrenheit.

Top view of bowl with berries, cornstarch, and sugar on marble countertop.

In a large bowl, combine the mixed berries, granulated sugar, and cornstarch. Mix gently until the berries are evenly coated.

Hand squeezing lemon juice into a glass bowl of berries with orange spatula in bowl.

Then add in the lemon juice and squeeze once more.

Top view of berries in the center of a pie crust on brown parchment paper.

Pour the filling into the center of the dough, leaving a 2- to 3-inch border.

Hand folding pie crust around a pile of berries on brown parchment paper.

Gently fold in the edges of the crust all along the circle.

Glass bowl on a marble countertop with a whisk and scrambled egg in it.

Using a whisk, mix the egg until scrambled.

Hand holding silicone brush, brushing egg wash on the edge of pie crust.

Brush the crust with egg wash.

Hand sprinkling granulated sugar on an egg washed pie crust with berries in the center.

Sprinkle with Turbinado sugar (or granulated white sugar as pictured above).

Top view of folded pie crust with berries on brown parchment paper.

Bake until the crust is golden and the filling just begins to bubble, about 25 minutes. Let cool 20 minutes and serve warm or at room temperature.

Cooked open faced pie with slice cut of strawberries, blueberries, and raspberries.

FAQs

What is the difference between crostata vs galette?

They are the same thing just different term depending on the language. A crostata is Italian and a galette is French!

Can you freeze a crostata?

Yes, whether it is baked or unbaked you can freeze the crostata. If it has yet to be baked you can bake it frozen and just add 5-10 minutes on to the baking time until the crust is cooked and the middle is hot to touch. If it is already cooked and you have a few slices left you can freeze the leftovers. Reheating instructions are below as followed (and you may need to add a few extra minutes on to the reheat time.

How do you reheat Crostata?

I prefer to eat a crostata when it is fresh. However, if you have leftovers you can reheat in the oven for 5-10 minutes at 350 degrees Fahrenheit until warm and golden in color.

Side view of baked crostata with strawberries, raspberries, and blueberries.

Tips & Tricks

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

  • ALWAYS drain out the excess juice from the berries before placing in the pie crust. This will help prevent it from getting soggy.
  • Lemon juice – can be fresh from a lemon or from a concentrate bottle.
  • Sugar – As pictured above I used only granulated white sugar. At the time I was making and photographing this recipe I could not find the Turbinado sugar in my messy pantry. I definitely prefer Turbinado as it is thicker and adds a nice crunch to it!
Top view of baked open pie crust with blueberries, strawberries, and raspberries.

Fruit Recipes

Looking for more fruit recipes? Here are a few more of my favorites.

  • Blueberry Crostata
  • Lemon-Lime Mini Muffins
  • Skillet Cinnamon Apples
  • Cranberry Bread
  • Cherry Crisp
  • Blueberry Buckle Coffee Cake
  • Luscious Blueberry Cream Swirls
  • Strawberry Chocolate Cream Cheese Tart

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Berry Crostata

Make the delicious semi-homemade Berry Crostata recipe as an easy brunch pastry or weeknight dessert. Seven ingredients is all that it takes and 30 minutes time you'll be dining on an open-faced pie!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 20 minutes
Total Time: 55 minutes
Servings: 8
Calories: 1214kcal
Author: Katie

Equipment

  • Oven
  • Sheet Pan

Ingredients

  • 1 9- inch Store bought pie crust
  • 3 cups Mixed Berries
  • ¼ cup Granulated Sugar
  • 2 tablespoon Cornstarch
  • 1 teaspoon Lemon Juice
  • 1 Egg beaten
  • 1 teaspoon Turbinado Sugar

Instructions

  • Roll a store bought pie crust on to a piece of parchment paper. Set to the side.
  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, combine the mixed berries, granulated sugar, cornstarch, 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 25 minutes. Let cool 20 minutes and serve warm or at room temperature.

Notes

  • Mixed Berries = strawberries, blueberries, blackberries, and raspberries.
  • You can use frozen berries. Defrost to room temperature either setting in the refrigerator the night before or defrost setting on microwave. Drain berries very well before mixing with sugar and cornstarch.

Nutrition

Serving: 0.5c | Calories: 1214kcal | Carbohydrates: 137g | Protein: 16g | Fat: 66g | Saturated Fat: 21g | Cholesterol: 20mg | Sodium: 1031mg | Potassium: 281mg | Fiber: 8g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Katie

    May 18, 2010 at 3:05 pm

    Kelsey–I'm trying too…. incorporating one new baked good a week… you'll see more baking from this blog! It's a new goal of mine (although my waste line isn't liking it much)!

    Reply
  2. Kelsey

    May 17, 2010 at 8:50 pm

    This looks wonderful. You should bake more often!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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