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!
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.
- 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.
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, and cornstarch. Mix gently until the berries are evenly coated.
Then add in the lemon juice and squeeze once more.
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 wash.
Sprinkle with Turbinado sugar (or granulated white sugar as pictured above).
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.
They are the same thing just different term depending on the language. A crostata is Italian and a galette is French!
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.
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.
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!
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!
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- Sheet Pan
- 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
- 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.
- 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.
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)!
This looks wonderful. You should bake more often!