• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Uncategorized

    July 27, 2011 Uncategorized

    Amazing Blueberry Crostata Recipe

    This amazing blueberry crostata recipe is perfect for summer! The blueberry filling is made with fresh or frozen berries and the flaky pastry crust comes together quickly and easily. This crostata can be served for brunch, dessert, or a light summer meal!

    blueberry3
    I wish I could tell you I made this crostata with blueberries we just finished picking. I wish I could say they were from a local farmer’s market. The truth is, I found them at Costco the other day. And they were REALLY good.

    Not as good as the blueberries my mother-in-law’s neighbor brought us while we were in Italy one day last month. But close. Really close.

    So we have gorgeous cousins visiting from Italy for a month. One cousin’s father has about a dozen pastry shops in Italy. I’m trying to impress them. I think it’s working.

    They dig my blueberry crostata. They said they were looking forward to eating it for breakfast the next day more than they were looking forward to a shopping trip at the mall.

    My crostata trumped Abercrombie & Fitch. For at least five minutes. 
    blueberrycrostata
    Today I jogged/ran/walked/sweat for about 30 minutes. Then we went to the mall. Yes, the mall. I had to train for a mall expedition with an 18 year old, 19 year old, and my two kids. It’s a good thing I trained. We were there for hours and it seemed more like days.

    It’s not easy baking with a pasta frolla in this intense heat. Yes, I have working air conditioning. You have to move really fast with the dough.
    blueberrycrostata3
    Blueberry Crostata
    serves approx 6-8

    Pasta Frolla recipe:

    300 grams (10.54 ounces)pastry flour
    200 grams (7.025 ounces) unsalted butter
    100 grams (3.512 ounces) sugar
    1 whole egg and 1 yolk ( 60 grams eggs)

    dough directions:

    In the bowl of a food processor, add the flour and sugar and process a
    few times to mix together. Next add the butter and pulse a few times
    until the
    mixture looks like wet sand. Add the egg and yolk and process a few
    seconds more until the dough forms (this should be about 5-7 more
    pulses). Be sure to not overprocess the dough.

    Dump the dough from the food processor bowl onto a lightly floured
    counter. Form the dough into a disk and chill in the refrigerator for
    about an hour.

    filling directions:

    Bring all the filling ingredients to a boil in a heavy medium pot. Heat
    to boiling over medium heat, stirring occasionally. Continue boiling
    about 5 minutes longer, stirring occasionally, until cranberries begin
    to pop. Simmer for about 20 minutes. Don't worry if every single
    cranberry does not completely pop. Set the sauce aside to cool.

    baking the crostata:

    Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

    When dough is nicely chilled, remove from the refrigerator. Roll out the
    dough between 2 sheets of plastic wrap into a 13-inch round about 1/8
    thick.

    Spray an 11-inch fluted tart pan with removable bottom with baking
    spray. Gently wrap the dough over the rolling pin and place it over the
    tart pan; release the rolling pin and let the dough fall into the tart
    pan. Press the dough softly into the bottom of the tart pan. If some of
    the dough breaks while you press it into the tart pan, that's not a
    problem. Simply piece the dough together. Press the sides of the dough
    about 1/2 inch up the side of the tart pan. The rim of the tart should
    be lined with a slightly thicker layer of pastry than the bottom  (about
    1/4-inch thick). Cut off the extra dough from the sides and keep these
    excess pieces to make the lattice topping. Place this tart pan in the
    refrigerator for about 30 minutes (or even longer if necessary) to
    chill.

    When the dough is chilled and ready to fill, remove the tart pan from
    the refrigerator and prick the pastry bottom with a fork a few times.

     

    DSCN1644
    For the blueberry filling:
    1 pound blueberries, picked over, washed, dried
    1/2 cup granulated sugar
    2 tablespoons water
    2 tablespoons cornstarch
    1 tablespoon fresh lemon juice

    In a small bowl, whisk a tablespoon of water with the cornstarch and set it aside. In a medium saucepan, combine 1/2 lb. blueberries, sugar and 1 tablespoon water.  Bring to a boil.

    When blueberries reach a boil, reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes.

     
    Add cornstarch mixture and lemon juice to thickened blueberries, stirring constantly.  Simmer 30 seconds, stirring constantly.  Fold in remaining blueberries.   Let sit at room temperature until set, at least 1 hour.  I refrigerated mine and used them the next day to fill my crostata.When the dough is chilled and ready to fill, remove the tart pan from
    the refrigerator and prick the pastry bottom with a fork a few times.After taking the blueberries out of the refrigerator, I let the blueberries come to room temperature on the kitchen counter and then filled the crostata leaving about a 1/2 inch space to the top of the tart shell.
    Bake for about 40-50 minutes at 375 F, or until the crust is golden brown.
    blueberries4

    DSCN1646
    We decided to take the drive down to Miami Beach last Sunday. Lord, was it HOT! You could see the steam coming off of the sidewalks. You could see the full moon. Wait! It was the middle of the day! Well, let’s just say there were a lot of women scantily clad. When did dental-floss thin g-strings become in fashion again? That’s all I want to know.

    We’re not taking the kids to Miami Beach for maybe a few more years. There’s Gabriella with her Italian cousins.
    miami
    We finally stopped by a pizzeria we’ve heard about and have been wanting to visit. We agreed that we didn’t even have pizza like this last month in Italy. It was incredible. Even the cousins said it was incredible.

    If you are going to Miami, stop by this place. The pizza was light and airy. It wasn’t crispy. If you like a crispy pizza, you may not say, “This is the best pizza.” Every time I closed my eyes and took a bite of the pizza, I was in Napoli.
    pizza
    Thank you for stopping by. Hope you’re having a fabulous week! I’m sorry I’ve not been too active visiting blogs these last few weeks. I’ll have more time in a few weeks when our cousins go back to Italy and the kids go back to school.

    « Upside-Down Buttermilk Peach Cake and Italy
    Toasted Coconut Mango-Banana Bread »

    Reader Interactions

    Comments

    1. Alan Cooke says

      July 27, 2011 at 2:49 pm

      That blueberry crostata looks awesome! I could eat the whole thing. After I ate the whole pizza, of course! Nice to have fun fun with family. Oh, could I get directions to that beach....lol

      Reply
    2. Pretend Chef says

      July 27, 2011 at 3:04 pm

      This crostata looks so delicious. I would love a slice of this or that pizza for breakfast. Yummy! Looks like the kids are having a great summer vacation. Enjoy!

      Reply
    3. Kate@Diethood says

      July 27, 2011 at 3:09 pm

      Love that crostata, Lora...it's gorgeous!!

      Reply
    4. Roxana GreenGirl says

      July 27, 2011 at 3:10 pm

      I don't know what I'd like first : a slice of that pizza or a slice of the delicious blueberry crostata. I love berry desserts!
      Enjoy your time with your family!

      Reply
    5. notyet100 says

      July 27, 2011 at 3:12 pm

      Will try this sometime

      Reply
    6. Maris (In Good Taste) says

      July 27, 2011 at 3:21 pm

      That is one gorgeous crostata!

      Reply
    7. Gria Loka says

      July 27, 2011 at 5:07 pm

      Hey I went to that pizza place =) Pie looks good...reminds me of thanksgiving 🙂

      Reply
    8. Marnely Rodriguez says

      July 27, 2011 at 6:21 pm

      Love this crostata! SO wishing we had nice blueberries here! Have a slice for me! (or 5 slices...) Yum!

      Reply
    9. Cassie @ Bake Your Day says

      July 27, 2011 at 7:01 pm

      This is beautiful and I love how simple the ingredients are. I have some blueberries in the fridge and an afternoon by myself with nothing on my calendar. Hmmm, what to do?!?!

      Reply
    10. briarrose says

      July 27, 2011 at 8:44 pm

      Gorgeous job as always. 🙂

      Reply
    11. Lauren at Keep It Sweet says

      July 28, 2011 at 1:32 am

      Lora- this looks amazing! I just want to eat that blueberry filling by the spoon.

      Reply
    12. Reeni says

      July 28, 2011 at 1:47 am

      Your crostata is a vision of blueberry loveliness! I would love a slice for my breakfast. The perfect way to wake up. Enjoy your visit! xoxo

      Reply
    13. Mari says

      July 28, 2011 at 10:30 am

      I love your crostata, with blueberries, I am sure it is a delicacy. The pizza looks great too! Enjoy your family staying over. Hugs 🙂

      Reply
    14. Lilla says

      July 28, 2011 at 9:03 pm

      Your crostata looks delicious...and beautiful pizza in Miami 🙂

      Reply
    15. marifra79 says

      July 29, 2011 at 10:11 am

      Adoro le frolle e le crostate... davvero splendida la tua! Un abbraccio e buonissima giornata

      Reply
    16. Curt says

      July 29, 2011 at 4:06 pm

      That looks nice and sweet. Not to mention very tasty!

      Reply
    17. Lizzy says

      July 29, 2011 at 8:40 pm

      SO gorgeous! There's something that's so appealing about a lattice crust, and you've mastered it! Hubby LOVES blueberries, so I will have to attempt this before the summer is over. Have a wonderful weekend 🙂

      Reply
    18. Maureen says

      July 30, 2011 at 12:52 pm

      This crostata looks so good I wouldn't care where the berries were from. 🙂

      Reply
    19. CopyKat Recipes says

      August 24, 2011 at 2:14 am

      This looks beautiful, I need all the help I can get when I roll out a pie crust!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • peperonata in a white bowl
      Traditional Peperonata Recipe (Sauteed Peppers and Onions)
    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe

    Pasta

    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)
    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy