Lemon and Blueberry Crostata Recipe

Make this incredibly easy and delicious Lemon and Blueberry Crostata Recipe that is the perfect alternative to a homemade pie.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 504kcal
Author Chef Billy Parisi


For the Dough:

  • 1 ½ cups of Bob’s Red Mill® Organic All Purpose flour + more for dusting
  • 1 teaspoon of salt
  • 6 ounces of cold unsalted butter cut into chunks
  • 4 to 5 tablespoons of ice cold water
  • 1 egg and 1 tablespoon of milk mixed together to make an egg wash
  • 2 tablespoons of sugar in the raw

For the Filling:

  • 3 cups of fresh blueberries
  • 1 cup of sugar
  • juice and zest of 1/2 lemon


  • Preheat the oven to 400°
  • In a large bowl mix together the berries, sugar and lemon juice and set aside.
  • In a food processor add in the flour and salt and pulse to mix.
  • Next add in the butter and pulse until the butter is the size of a small grain.
  • Slowly drizzle in the water while pulsing until it is combined.
  • Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper.
  • Pour the mixed berries into the center of the dough and fold up the dough on all sides.
  • Brush the outside of the dough with the egg wash and sprinkle the sugar on top.
  • Bake at 400° for 40 to 45 minutes or until golden brown.
  • Let cool before serving and sprinkle on the lemon zest


Calories: 504kcal | Carbohydrates: 72g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 393mg | Potassium: 97mg | Fiber: 3g | Sugar: 45g | Vitamin A: 750IU | Vitamin C: 7.2mg | Calcium: 16mg | Iron: 1.7mg