Happy Friday, everyone! It’s the first official Friday of Spring and I couldn’t be more excited. Not only does it feel as if winter is finally ending, but I’m actually escaping this still-chilly transition with a trip to California next week!

This trip is super exciting for several reasons. First, I’ve never been to California, even though it’s been on my list of places to visit since like forever. I’m going to be in the Los Angeles / Hollywood / Santa Monica area for this visit. Secondly, I’m heading there for an incredibly fun event which I really can’t talk about just yet. Check out IBC’s social media on Monday for all of the details. And finally, I’m in desperate need of some spring temperatures, sand, and sunshine. I may never come home. (If you have recommendations for things to do, see, touch, etc. while I’m in the Los Angeles area, please let me know in the comments.)

Have no fear, however, this is also going to be a working trip, so I’ll still be posting regularly here on IBC. But with all of the excitement of being in California, please don’t judge me too harshly if I miss a day.

Yesterday I was busy in the kitchen making a couple pies for “A Year of Pie.” I’ll share one of the pies with you today. (I’m saving the other for next week.) Also, just a few minutes ago, I posted IBC’s Go-To Pie Crust. I know I haven’t been making pies that long, but after using this recipe for the past three pies, I’m confident in saying that I love it and that, moving forward, it will be my go-to crust. Now I can just link back to that post when I’m using a recipe involving that particular crust.

Blackberry Crostata | Inspired by Charm #ayearofpie

With that out of the way, let’s get to today’s pie! A number of you requested a rustic pie, crostata, galette, or whatever you want to call it, so I figured I would tackle that today. I actually love this style of pie. In my opinion, when it comes to baking, the more imperfect or homemade looking the better. There’s just something about a rustic pie that like feels like home. Plus, who wants to fuss over a cake for hours when all you really want to do is dive in with a fork with a big ol’ glass of milk on the side.

Blackberry Crostata | Inspired by Charm #ayearofpie

Blackberry Crostata | Inspired by Charm #ayearofpie

This recipe is for a fairly large crostata. I should also mention that the crust is pretty thick here. Which, I kind of love. (I could seriously just eat dough and ice cream.) However, if you like your pie crust a little thinner, only use 1/2 or 1/3 of the dough and save the rest for something else. Make it the way you like it.

Blackberry Crostata | Inspired by Charm #ayearofpie

Either way, you’re going to end up with a wonderfully delicious and fruity crostata.

Blackberry Crostata

Here's what you will need:

1 IBC's Go-To Pie Crust
6 cups blackberries
3/4 cup sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 tablespoons cornstarch
1 egg
1 tablespoon of water
Sanding sugar for garnish

Let's get baking!

Begin by preheating your oven to 400 degrees F. Also line a baking sheet with parchment paper so it will be ready after you've rolled out the crust.

In a large bowl combine blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch. Stir until combined; then set aside.

On a lightly floured work surface, roll out your pie dough into a large circle about 1/4" thick. Transfer the pie dough to your baking sheet.

Pour the blackberry mixture onto the center of the dough. Gently pull the side of the dough up and around the blackberries, leaving some of the fruit in the center still exposed.

In a small bowl, whisk together the egg and water. Brush on the pie crust; then sprinkle generously with the sanding sugar.

Bake the crostata at 400 degrees F for about 40 - 50 minutes or until the fruit is bubbly and the crust is golden.

For a firm filling, allow the crostata to cool completely before cutting and serving. Or serve warm if you prefer a slightly runnier filling.

Print

Blackberry Crostata | Inspired by Charm #ayearofpie

As with all fruit pies, I highly recommend this with a big scoop (or two) of vanilla ice cream. A little slice of heaven!

Blackberry Crostata | Inspired by Charm #ayearofpie

If you prepare your dough in advance, even the day before, this comes together so quickly. And, when you can serve it with fresh, in-season fruit, it is the bomb diggity.

Have an amazing weekend, everyone! I hope the sun is shining and the birds are singing for this first weekend of spring!

Inspired By Charm Paint Colors
Comments

  • Melissa Leach at

    Michael, this looks wonderful! I can feel the blackberry seeds in my teeth already, lol. Enjoy your trip.

  • Maralyn Woods at

    Will definitely be making this. For the last couple of years I have been making crostatas instead of pies. It’s all about the crust for me too. When in LA/Beverly Hills don’t miss the Norton Simon museum. I know you’d love it. Also dining at Nancy Silverton’s Mozza is not to be missed. Have a great time. The are many things I miss about living there – the traffic is not among them.

    • Dani at

      Haha Susan, I thought the same thing. Whenever someone says, “what should I do in LA”, I always think, “leave and come to San Diego”. Gotta love our city!

      Michael, I hope you enjoy your trip and our wonderful spring weather!

  • Michelle at

    This looks amazing. With snow still on the ground in Wisconsin anything that sparks hope that spring really is around the corner I am happy to see! Thanks for the great posts!

  • lisa at

    So excited for you on your trip. As a California native, I do believe you won’t want to return to the snowy environs of PA. (I never really understood why folks get so EXCITED for Spring.) Anyhoo, LA County Museum of Art (LACMA) or the Getty are great. If you are in Santa Monica, be sure to check out the Farmer’s Market…Oh and Robertson & Third has some great shopping. Too much to do in one visit, so you’ll have to come back!

  • Karen Dye at

    Wow! Looks yum! Can’t wait until berry picking time. The berries are blooming now in Texas. I keep pointing them out to my teenage son where the berries are hoping he will get us some!

  • malibou at

    That is a truly beautiful pie.

    I like pie
    from my toe
    up to my eye
    I like pie.

    Enjoy your stay in Southern California. So much to see and do here.

  • David @ The Pie Addict at

    Michael…first off…a disclaimer…blackberry ANYTHING gets first class service in my recipe book, and a dish looking like this is sure to get prioritized on my list of dessert ventures. Thank you and well done!

  • Carole at

    LOVE Crostata’s!

  • Martina at

    Omgoodness I need this now! Pinterest links and prego cravings don’t help. Now here’s the real question, and as a crostata loving Italian I can’t believe this is about to escape my mouth, but can one use frozen berries? I know I know! Gasp! But i have them for smoothies and mama wants this NOW lol. I have everything else I need. Or would this be a HORRID idea?!

    I’m thinking horrid, but oh how I need this!

    • Susanne at

      Looks like you didn’t get an answer. I have a feeling that the frozen berries would be fine….
      I’m using fresh right now (August in Switzerland) but where would you get fresh blackberries in December? (that was when you posted your question.)

  • CarlaVan at

    Can I make this ahead a couple weeks and freeze it, if so just thaw and reheat? Thanks so much!!

  • Donna Neale at

    Just made this last nite. I used the IBC go- to pie crust….. the finished product was delicious, and looks just like the photo! My husband and I both loved it. And I will be using that pie crust in the future, too….. I think it will be my favorite from now on.
    Thanks for a great,and easy recipe

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