Blueberry Crustata: On the Baking Steel

Blueberry Crustata

Blueberry crustata…is it breakfast, lunch, dinner or dessert?  It’s so good and so simple to make, I would eat it all day if I could. You can be sure that at the very least, I will be pairing it with my morning coffee and will also be enjoying a plate or two for dessert.  

Once you've prepared your pie crust, the blueberry filling only takes about 5 minutes to make. During my 2nd trial run, I added raspberries to the mixture, I encourage you to try this. The steps are fairly easy,  roll out your pie dough, drop on the mixture and fold the corners.  Paste on your egg wash, top with demerara sugar and bake.  That’s it, it’s that simple. Blueberry crustata on the Baking Steel for the win. 

blueberry filling
the filling
the crustata

Crustata Filling

Adapted from a recipe by Rose Levy Beranbaum.

16 oz. fresh blueberries

3 oz. fresh raspberries

1/2 cup water

1/2 cup sugar

pinch of salt

lemon juice from 1 lemon

2 tablespoons cornstarch 

1. Take 1/4 (4 oz.) of the blueberries and place in with water; bring to a boil with the sugar. Hold off on the raspberries until the end of step 3.

2. Whisk together cornstarch and a tablespoon of water; put aside.

3. When the mixture boils, lower the heat and stir until the mixture begins to thicken and the sugar is dissolved. Add cornstarch, lemon and salt and continue mixing. Simmer for a minute or until the mixture becomes translucent. Remove from heat and gentle fold in the remaining blueberries (carefully, as not to smash and break). Now it is time to fold in the raspberries to the mixture.

Blueberry Crustata


1 pie dough see below

blueberry filling 

egg wash

demerara sugar for topping

1.  Preheat your oven with the Baking Steel on the top rack at 400 F

2. Roll out one pie dough into a cylinder shape, doesn't have to be perfect, crustatas look best when rustic.

3. Place your filling on top, leaving a couple of inches around the perimeter.

4. Fold dough toward center, carefully being sure not to puncture the dough as I did above.  We had a little bleeder.

5. Brush the top crust with egg wash, then top with sugar.

6. Launch in to oven on the Baking Steel.

7. Bake for 20 minutes or to desired brownness, I gave this one about 30 seconds with the broiler on.

8. Remove from oven, let cool. Slice and Serve. 


The Pie Crust

I'm all about keeping it simple in the kitchen, and sometimes I find technology to be helpful. This can be done by hand, or in this case, I'm going to use a food processor. A few pulses with this instrument and our dough is ready to chill. This pie crust recipe is adapted from Alexandra Stafford at


2 1/2 cups all purpose flour (320 Grams)

2 tablespoons sugar (28 Grams)

1/2 teaspoons fine salt (2.5 Grams)

8 oz. butter unsalted  (227 Grams)

1/2  cup ice water (114 Grams)

1 egg

Get all your ingredients measured and place in the freezer for 30 minutes. Using your food processor, combine flour, salt and sugar, then pulse for 10 seconds. Add frozen butter and continue to pulse until it is the size of peas. Next add ice water a little at a time until mixture starts to form. About 15 seconds or pulses later, mixture is ready. Pour out mixture onto a lightly floured work surface and divide in two. Shape into hockey pucks and surround it with plastic wrap. Chill for a minimum of 30 minutes.

Blueberry and Raspberry Crustata
Print Friendly and PDF