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Top View of cooked blueberries in circular golden brown pastry crust.

Blueberry Crostata

Make this delicious semi-homemade Blueberry Crostata in a half-hour. Flakey pie-crust filled with plump sweet blueberries create the ultimate crostata.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 1216kcal
Author Katie


  • Oven
  • Sheet Pan


  • 1 9- inch Store bought pie crust
  • 3 cups Fresh blueberries
  • ¼ cup Granulated sugar
  • 2 tablespoon Cornstarch
  • 1 teaspoon Lemon juice
  • 1 Large 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 blueberries, 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 20 minutes. Let cool 20 minutes and serve warm or at room temperature.



Serving: 1g | Calories: 1216kcal | Carbohydrates: 138g | Protein: 17g | Fat: 66g | Saturated Fat: 21g | Cholesterol: 20mg | Sodium: 1031mg | Potassium: 293mg | Fiber: 8g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 7mg