Deliciously fresh – a tribute to ripe summer fruits
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.
The blueberries are tossed with lemon zest and a dash of tequila, which lends a marvelous flavor boost. The all-fruit filling is then hugged by a light crust that has a delightful “short” bite.
One simple trick to a perfect hand-shaped pie crust!
But the best part is that you can really look forward to baking this lovely pie without stressing – parchment paper is used to roll out the dough, which makes shaping the crostata a breeze. (Watch the video to see how it’s done.)
So, here’s to the rustic, delectable dessert… and to summer fruits!
Blueberry crostata with tequila
makes 1 medium crostata or serves 6
active time: 40 min
For the dough
- 1 1/4 cups unbleached all-purpose flour
- 2 tablespoons organic sugar
- pinch sea salt
- 8 tablespoons cold unsalted butter – cut in 1″ chunks
- 3 tablespoons cold milk
- 1 teaspoon pure vanilla extract
For the filling
- 1 1/4 lbs (565 g) fresh blueberries (4 cups)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons finely grated lemon zest (use a microplane grater)
- 2 tablespoons silver tequila
- 1 1/2 tablespoons cornstarch
- 1/3 cup organic sugar
- parchment paper
- extra flour for rolling the dough
- powdered sugar as garnish
- 1 large jelly roll pan
- Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and pulse until the mixture looks crumbly. In a small bowl, mix the milk and vanilla extract. Drizzle evenly on the flour mixture and pulse until the dough comes together into a ball. Place the dough on a work surface. Form a single ball and flatten with the palm of your hand to make a 1 1/2″-thick circle. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes, until cold but still pliable.
- Preheat oven to 425°F (220°C).
- Step 2: Place the blueberries, lemon juice, zest, tequila, cornstarch and sugar in a large bowl. Stir until well blended and set aside. Cut a piece of parchment paper as wide as the jelly roll pan. Place a damp kitchen towel on your work surface and place the parchment paper on top. Sprinkle with a little flour. Unwrap the dough and set it in the center of the parchment paper. Sprinkle dough with a little flour and roll it out to a 13″ circle. Place the parchment paper with the rolled-out dough on the jelly roll pan. Place the blueberry mixture in the center, 2” from the edges. Fold the edges of the dough up by lifting the parchment paper and letting the dough drape over the fruits. Gently press the dough around the edges to secure the sides, and pinch the soft pleats so that there are no cracks in the dough. Bake for 30 to 35 minutes until the crust is golden-brown and the fruits are bubbly. Remove from oven and let cool to room temperature. Sprinkle the crostata with powdered sugar before serving.
- Cook’s note: The crostata is best eaten the day it is made.
This was absolutely fabulous. Fun to make, beautiful to serve, and so delicious! For as long as blueberries are in season, I’ll be making it…..and then on to the apple crostata!
How would you change the dough, if at all, to make a savory crostata ?
And how long can the dough keep in the refrigerator before it needs to be frozen? (and the parmesan tart crust dough for the tomato tart, too.)
Thanks, Viviane. We miss you back here in NY!
I am delighted to hear this, Judy as it’s one of my favorite summer desserts!
To make a savory crostata, use this recipe: https://allweathermedia.com/parmesan-tart-or-quiche-crust/
As for your questions, I’m not quite sure I understand what you mean. You should refrigerate the dough only long enough so it is cold when you roll it. You shouldn’t keep it in the refrigerator too long. And I definitely do not recommend freezing the dough. Let me know if I can help further or answer another question. We miss you too… Big hugs to you and David!
I love the ease of making a crostata—they always look beautiful! And filled with your spiked blueberries sounds like a marvelous way to celebrate the last days of summer!
Thank you, Liz! I’m so sorry to see summer go!!!
So a)blueberries my fave especially the in season ones from Lac St-Jean, b) yummy tequila and c) the crostata is the bomb, one of my faves to make and taste.
Hi Vivianne,
Now that it is Fall, how can I make this with apples?
Thanks much.
Hi Alice! My apologies for this late reply… I’ve been on the road! Here are the instructions for making this crostata with apples.
For the filling:
8 medium Macintosh apples – peeled, quartered and cut in 1/4” slices
1 tablespoon lemon juice
2 tablespoons Calvados (or Brandy)
1/2 cup organic sugar
Place the apple slices, lemon juice, Calvados and sugar in a large bowl. Toss well. Then follow the directions in Step 2 as if you were using blueberries.
Enjoy and let me know if you have any questions!
Love the tequila kicker in the blueberries! FAbulous looking crostata Viviane!
Hi Viviane,
What would you suggest using to replace the tequila? This crostata looks wonderful.
Hi Gisela, My apologies for this late reply, I’ve been away. You can omit the tequila; or use grappa, kirsh or any other liqueur made with berries. Just make sure not to use overly sweet liqueurs. Happy baking!
I love BERRY tarts! Your crostata looks marvelous, Viviane.
Thank you so much, Angie!
I love a good crostada. This looks absolutely scrumptious. Love the video too.
Thank you so much, El!
This looks awesome!!