Italian Crostata Recipes: Making Pies from Frozen Blueberries

Making Pies from Frozen Blueberries

If you’re a fan of rustic Italian desserts and have a stash of frozen blueberries in your freezer, you're in for a treat. Today, we're diving into the world of Italian Crostata Recipes and exploring how to make delicious pies from frozen blueberries. Whether you're a seasoned baker or a newbie in the kitchen, these tips and recipes will have you whipping up a delightful frozen blueberry pie in no time.

What is a Crostata?

A crostata is an Italian tart or pie, typically filled with jam, fruit, or ricotta cheese. It's the perfect combination of buttery, flaky crust and a luscious filling. Think of it as Italy’s answer to the classic American pie, but with a rustic, free-form charm that's incredibly inviting.

Why Use Frozen Blueberries?

You might wonder, why not use fresh blueberries? Well, frozen blueberries are often picked at the peak of ripeness and flash-frozen to lock in their flavor and nutrients. Plus, they’re available year-round and can be more affordable than fresh berries, making them an excellent choice for baking.

Pies from frozen blueberries are a go-to because they are quick, use few ingredients and I usually have everything I need on hand.

Pies from Frozen Blueberries

Let’s get down to business and make some crostatas or pies from frozen blueberries! Here’s a simple and delicious blueberry crostata recipe made from frozen blueberries that’s sure to impress.

FAQ on Making Crostata and Pies with Frozen Berries

How do I prevent a soggy bottom crust?

Sprinkling a bit of cornstarch, flour or cookie crumbles on the bottom crust before adding the filling can help absorb excess moisture. Frozen berries will give off more liquid than fresh berries so be sure you use cookie crumbles tip in my recipe. I like to use vanilla wafers, but any cookie you like will work. I always spread my cookie crumbles over the top of the pie dough to keep the liquid from running off the crostata.

What if some of the blueberry juices run?

First, that’s no big deal and is part of their rustic charm! But that said, do fix any tears in your dough when making the pie or crostata. If your dough does tear, simply patch the dough by moistening the edges of the tear with a damp finger and sprinkle a little flour over the tear while pressing the edges together. This will patch the little tear and keep the gooey goodness on the crostata where it should be!

Why is this crostata a go-to recipe?

I always have a frozen pie crust (I prefer Pillsbury) and frozen berries in my freezer. When I need a sweet snack or hungry guests arrive at my house….this is a simple Italian Crostata Recipes to WOW your hungry guests!

Any type of frozen fruit works in this crostata recipe and always feel free to a little goat cheese or cream cheese to the base!

Traditional Pie Made from Frozen Blueberries

If you’d like a traditional pie made from frozen blueberries, this one is excellent!

Frozen Berry Crostata

Italian Crostata Recipes: Making Pies from Frozen Blueberries. Frozen berries make fabulous crostatas and galettes! They are quick, easy and beautiful.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

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Ingredients

1 refrigerated pie crust

cornstarch, flour or 4 crumbled cookies of your choice, or (I used vanilla wafers)

2-3 cups of frozen blueberries

⅓ cup sugar

2 Tablespoons cornstarch

1 teaspoon cinnamon (optional)

¼ teaspoon kosher salt

1 lemon zested

1 ½ teaspoon lemon juice

1 Tablespoon butter, slice in tiny pieces

1 egg for the egg wash (1 egg lightly beaten with a Tablespoon of water)

Additional sugar for sprinkling on the crust

Instructions

1. Adjust oven rack to lower-middle position and preheat oven to 425°F.
2. Cover a baking sheet with parchment and unroll the crust, go gently to avoid tearing.
3. Sprinkle the dough with a little flour, cornstarch or crumbled cookies leaving a 1/1/2” boarder to fold over.
4. Put the blueberries in a large bowl, stir together the sugar, cornstarch, cinnamon and salt. Stir in the berries. Sprinkle on the lemon zest, and stir.
5. Transfer fruit to the crust, mounding it in the center at first, then spread it out to leave about a two-inch border. Spread the butter pieces evenly over the berries. Fold the crust border over the berries, pleating it to form an edge. Lightly brush the exposed crust with the egg wash, then sprinkle sugar over the crust.
6. Bake until golden and bubbly, about 20-30 minutes. The time will depend on the thickness of your dough and oven. You will know the crostata is ready when the crust is golden brown and the fruit filling is bubbling at the edges. Cool slightly before serving so the berries thicken

Notes

Although this is best served the day it’s baked, the crostata can be baked 2-3 days ahead of time. Store in the refrigerator, wrapped in cling wrap. To reheat, bake at 275 degrees until warm and crisp. Serve with a small scoop of your favorite ice cream.