Blackberry Crostata Recipe
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Crostata is the lazy man’s pie. However, this Blackberry Crostata recipe is anything but lazy. With a flaky crust and rich berry flavor, this crostata recipe may become your new favorite summer dessert!
Happy Friday, everyone! It’s the first official Friday of Spring and I couldn’t be more excited. 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: this Blackberry Crostata Recipe! (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.
With that out of the way, let’s get to today’s pie!
What is a Crostata?
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.
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.
Either way, you’re going to end up with a wonderfully delicious and fruity crostata.
How to Make Blackberry Crostata?
- 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. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- 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.
Like this recipe? I have a hunch you’ll like these too:
- Strawberry Rhubarb Crumble Pie
- Mini Blueberry Skillet Pies
- Cinnamon Sugar Pie Crust Cookies
- Strawberry Hand Pies
- Cinnamon Roll Apple Pie
As with all fruit pies, I highly recommend this with a big scoop (or two) of vanilla ice cream. A little slice of heaven!
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.
Now you’re armed and ready to try this Blackberry Crostata recipe!
Have an amazing weekend, everyone! I hope the sun is shining and the birds are singing for this first weekend of spring!
Blackberry Crostata
Ingredients
- 1 Homemade Pie Crust recipe linked in the notes below
- 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
Instructions
- 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.
Made this 1/2 & 1/2 with blackberries & blueberries as a pie with store-bought pie dough and it was great! Wasn’t sure about using the lemon or almond extract but it DID enhance the taste in some mysterious way that surprised me. Will definitely use this again.
Can’t wait for my berries to ripen.
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
Can I make this ahead a couple weeks and freeze it, if so just thaw and reheat? Thanks so much!!
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!
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.)
LOVE Crostata’s!
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!
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.
Oh my, my mouth is watering literally – this looks so utterly delicious!
Elizabeth x | http://www.candyflosscurlscupcakesandcouture.com
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!
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!
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!
We’re in San Diego-you should take the Amtrak down here!
Our temps are better, as are our beaches, LOL.
Actually L.A. is great, and there is no shortage of things to do/see/etc.
This could be helpful:
http://www.smartdestinations.com/getting-to-los-angeles/template.ep?template=sample-dir-articles&dest=Lax&prod=Lax_Prod_Go&c=1&dataFile=articles/la-3-day.txt
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!
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.
Michael, this looks wonderful! I can feel the blackberry seeds in my teeth already, lol. Enjoy your trip.