berry crostata in cast iron skillet

Triple Berry Crostata

You could put anything inside a pie crust and it would be amazing, but this combo of blueberries, raspberries and blackberries is simply divine.

Triple Berry Crostata is not too sweet, and has just the right amount of tartness. It’s possibly the easiest dessert you’ll ever make, and comes together pretty fast too.

I could make this complicated, or I could make it really simple. I’m kinda leaning towards the simple plan ’cause I’m wanting to eat this RIGHT NOW. So, if you’re okay with it, I’m gonna take two refrigerated pie crusts and roll them together to make a big one. I could make my own pie crust, and so could you, but why do that today? Today, we want it to be easy as pie!

For the filling, let’s use something that will hold all of this fruit together…like blueberry jam. Yum. Or, you could pick any other jam your heart desires. The darker, the better. Add a little cornstarch, three different kinds of berries, and we’re ready to roll!

berry crostata in cast iron skillet

Triple Berry Crostata

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


The most scrumptious dessert in the whole wide world is a Triple Berry Crostata.



  • 1/2 cup of seedless blueberry or blackberry jam
  • 1 tsp. corn starch
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup raspberries
  • 2 refrigerated pie crusts, combined to make one


  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix jam with corn starch until smooth.  
  3. Gently add all of the berries and fold into the jam mixture.  Try not to stir too much, or the berries will break down.  Set berries aside.
  4. Roll two refrigerated pie crusts into a larger crust that will fit in a 12″ cast iron skillet, with at least 2 inches of overlap on all sides.
  5. Spray 12″ cast iron skillet with baking spray.
  6. Place rolled pie crust into skillet, leaving the ends over the edges of the skillet.
  7. Pour berry mixture into middle of pie crust.
  8. Roll edges of crust inward, leaving a large area open in the middle.  Crimp crust around outside of berries.
  9. Brush edges of crust with butter and sprinkle with sugar.
  10. Bake at 450 degrees for 30 minutes, or until crust is golden brown.


Some of the filling may seep out into the bottom of the skillet.  No worries!  This is part of the rustic look of this dish.

Let crostata cool for at least 10 minutes after baking, then serve with a scoop of vanilla bean ice cream if desired.

  • Category: Dessert
  • Method: Cast Iron Skillet
  • Cuisine: Southern

Keywords: berry crostata, berry pie, desserts

See this post on Meal Plan Monday!


  1. Wow! I can almost smell it! It looks so good!

  2. Sharon Fleet

    I made this last night, I did not have the exact ingredients, so I improvised. I used fresh cherries, blueberries & orange marmalade. It was so delicious! I would have never thought of using a jam and cornstarch as the binder to hold it together. It is ingenious, thanks Debi… you have amazing recipes!

    • Wow, your version sounds delicious, Sharon! I love orange marmalade! Gonna take a tip from you and try using it next time. Thanks for the great review!

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