Triple Berry Crostata is a blend of three delicious berries with blueberry jam in buttery pie crust. It's the easiest and most scrumptious dessert you'll ever make!
What is a Crostata?
A crostata is the Italian version of a baked pie which is usually in a free form shape. Crostatas are open in the middle, and folded around the edges in a rustic fashion. They're easier to make than most pies because they're very forgiving.
Why You'll Love This Recipe
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.
If you don't have three different kinds of berries, you could just use one and double the amount. But, I love the flavor burst that explodes when three berries are blended together.
Start With The Crust
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.
Making a homemade crostata crust is really simple and the results are truly amazing.
Just mix flour, sugar and salt together in a food processor or blender and add cold butter with a little ice water.
Make a nice mound of dough and refrigerate it for 10 minutes. Then roll it out into a thin crust that will fit in a cast iron skillet.
Add the Filling
For the filling, let's use something that will hold all of this fruit together...like blueberry jam. You might think it would be too sweet for this mixed berry crostata, but it compliments the tartness of the berries perfectly.
Add a little cornstarch, three different kinds of berries, and you're ready to roll!
The fun part starts when you crimp the edges of the crust and roll it inward, leaving a large area open in the middle.
I can just see my spoon dipping into this crostata as soon as it comes out of the oven! Bake it at 450 degrees for 30 minutes, or until crust is golden brown and berries are bubbly.
The best way to serve a mixed berry crostata is straight from the skillet. Don't forget to add a big scoop of vanilla ice cream just before serving.
If your friends are lucky enough to taste this dish, they'll be begging you to make it for every occasion.
More Berry Desserts to Love
Love desserts with berries? It's your lucky day!
- Mini Strawberry Shortcakes
- Blackberry Cheese Danish
- Chocolate Strawberry Tart
- Blueberry Peach Cobbler
- 3 Ingredient Peach Pie
Triple Berry Crostata
*See notes in blog post for detailed tips, photos and instructions.
- ½ cup seedless blueberry or blackberry jam
- 1 teaspoon corn starch
- 1 cup blueberries
- 1 cup blackberries
- 1 cup raspberries
- 2 cups all purpose flour
- ¼ cup white sugar
- ½ teaspoon salt
- 2 sticks cold butter (unsalted)
- 5 to 6 Tablespoons ice water
- 2 refrigerated pie crusts (combined to make one)
- Preheat oven to 450 degrees.
- In a large bowl, mix jam with corn starch until smooth.
- 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.
- Mix flour, sugar and salt together in a food processor or blender and pulse.
- Add slices of cold butter a little at a time and pulse about 10 times until the dough is crumbly.
- While the food processor is running, add the ice water through the opening all at the same time.
- Pulse until dough makes an irregular ball, then remove and roll out to fit a 12 inch cast iron skillet.
Putting It Together
- Spray 12" cast iron skillet with baking spray.
- Place rolled pie crust into skillet, leaving 2 inches over the edges of the skillet.
- Pour berry mixture into middle of pie crust.
- Roll edges of crust inward, leaving a large area open in the middle. Crimp crust around outside of berries.
- Brush edges of crust with butter and sprinkle with sugar.
- Bake crostata at 450 degrees for 30 minutes, or until crust is golden brown.
- Take out of oven and cool until crostata is room temperature before slicing.
- If desired, use two refrigerated pie crusts and roll them into a larger crust that will fit in a 12" cast iron skillet, with at least 2 inches of overlap on all sides.
- 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 to room temperature after baking, then serve with a scoop of vanilla bean ice cream if desired.
Nutrition info is an auto generated estimate.