Blueberry Crostata for Two

from ButterYum
makes 2 servings


  • single pie crust (recipe and how-to photos here)
  • 1 cup blueberries (fresh or frozen)
  • 1 tablespoon tapioca starch, finely ground
  • 2-3 tablespoons granulated sugar (depending on how sweet the berries are)
  • 1/2 teaspoon grated lemon zest
  • pinch of fine salt
  • 1 teaspoon butter, cut into small bits
  • optional: beaten egg, milk, or cream to brush over crostata¬†
  • optional: turbinado or sanding sugar to sprinkle over crostata¬†


  1. Roll enough pie crust to make a 9-inch round; place on a silpat-lined quarter sheet pan and chill until needed (wrap remaining crust well and freeze for use later).
  2. In a small mixing bowl, combine the blueberries, sugar, tapioca, and lemon zest; stir well to combine.
  3. Place the berry mixture in the center of the crust; spreading it in an even layer that measures 6 inches wide.
  4. Pull the remaining crust over the top of the blueberries, overlapping as shown in the photos; chill for 1 to 2 hours before baking.
  5. Preheat the oven to 400F.
  6. Just before baking, dot the berries with the butter, brush the crust with beaten egg, milk, or cream, and sprinkle with turbinado or sanding sugar.
  7. Bake for 40 minutes, or until crust is golden brown and filling is hot and bubbly.
  8. Remove crostata from oven and cool for at least 30 minutes before serving.