Italian Blueberry Crostata
User Reviews
5
Italian Blueberry Crostata
Description
This Italian Blueberry Crostata starts with a soft dough made from all-purpose flour, sugar, baking powder, salt, eggs, and butter. The dough is gently kneaded, chilled, then rolled out and fitted into a pie pan. The filling blends fresh blueberries with sugar, flour, cinnamon, salt, and lemon juice, cooked briefly to thicken before filling the crust. A portion of fresh berries is folded in at the end for texture. The crostata is a rustic tart characterized by the understated baking powder leavening and balanced fruit sweetness. The dough provides a soft but sturdy crust that contrasts nicely with the luscious blueberry filling. Cooling and optional toppings such as blueberry jam can vary the finishing texture and flavor. The crostata stores well in the refrigerator and freezes for several months. It can be thawed or gently reheated before serving.
Ingredients
CROSTATA DOUGH
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 teaspoon baking powder
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 1/2 cup butter room temperature
*Add 1-2 tablespoons extra if needed.
** Add ¼ teaspoon of salt if using unsalted butter.
BLUEBERRY FILLING
- 2 ½ cups blueberries fresh
- 3½-4½ tablespoons sugar
- 1 tablespoon flour
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 pinch salt
Instructions
CROSTATA DOUGH
- In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add the egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), move the dough to a flat surface and knead gently until the dough comes together and is soft, wrap in plastic and refrigerate for 30 minutes.
FOR THE FILLING
- In a small to medium pot combine 2 cups of blueberries, sugar, flour, salt and cinnamon, bring to a boil over medium heat, cook stirring for approximately 2 minutes until thickened, remove from heat and stir in lemon juice and remaining 1/2 cup of blueberries, let cool.
- Remove the dough from the fridge, divide it in half, one piece wrap again in plastic and refrigerate, the other piece roll to approximately 1/8 inch thickness place the dough in a lightly greased and floured 8-9 inch (20-22cm) pie pan, trim the dough to fit the pan.
- Prick bottom of crust with a fork, top with the cooled blueberry filling. Remove the remaining dough from the fridge, roll on floured surface in 1/8 inch thick and cut into strips.
- Place the strips on top in a criss cross fashion. While the oven is pre-heating, cover the pie with plastic and chill for approximately 15-20 minutes. Chilling the pie will help with solidifying the fat, which helps prevent shrinkage.
- Pre-heat oven to 350F (180C).
- Brush top lightly with milk and bake in pre heated oven for approximately 25-30 minutes or until golden. Let cool completely before serving.
Notes
- If the dough is sticky, press it directly into the pie plate using your fingers for an even fit.
- For a thinner classic crostata, reduce berries and sugar and spread blueberry jam on the dough bottom before adding filling.
- If the crostata browns too quickly, cover with foil and continue baking to prevent over-browning.
- Store fully cooled crostata covered in the refrigerator for 4-5 days.
- Wrap cooled crostata well and freeze up to 4 months; thaw at room temperature or warm gently in a low oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 90mg | 4% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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