{"id":34678,"date":"2020-06-10T06:01:28","date_gmt":"2020-06-10T10:01:28","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=34678"},"modified":"2020-06-10T06:03:46","modified_gmt":"2020-06-10T10:03:46","slug":"blueberry-crostata","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2020\/06\/10\/blueberry-crostata\/","title":{"rendered":"Blueberry Crostata"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"34680\" data-permalink=\"https:\/\/willceau.com\/news\/2020\/06\/10\/blueberry-crostata\/blueberrycrostata\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"BlueberryCrostata\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-34680\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>The pint containers of fat blueberries in the market were just too good to pass up. I bought three &#8211; one to eat after lunch, and two to make a crostata. Crostata is sort of a lazy man&#8217;s pie &#8211; dough rolled out, then folded around a fruit filling, and baked. All the deliciousness of a pie without the work &#8211; I can get behind that! <!--more--><\/p>\n<p><strong>For the crust:<\/strong><\/p>\n<ul>\n<li>1 1\/3 cups flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>8 tablespoons cold butter<\/li>\n<li>1\/4 cup ice water<\/li>\n<\/ul>\n<p><strong>For the filling:<\/strong><\/p>\n<ul>\n<li>3 cups blueberries<\/li>\n<li>1\/2 cup granulated sugar<\/li>\n<li>1 tablespoon cornstarch<\/li>\n<li>3\/4 teaspoon cinnamon<\/li>\n<li>1 lemon, zested and juiced<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1 large egg, beaten<\/li>\n<li>2 teaspoons turbinado sugar<\/li>\n<\/ul>\n<ol>\n<li>In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for an hour.<\/li>\n<li>In a large bowl, toss blueberries, sugar, cornstarch, cinnamon, lemon zest and juice together.<\/li>\n<li>Preheat oven to 375\u00ba, line a large baking sheet with parchment paper, set aside.<\/li>\n<li>Roll out dough on a lightly floured surface to a 13\u2033 round. Transfer dough to the prepared baking pan, fill with fruit, and fold over the ends.<\/li>\n<li>Dot with butter, brush crust with egg wash, and sprinkle with turbinado sugar (you can use granulated in a pinch). Bake for 45 to 55 minutes, until crust is golden brown.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The pint containers of fat blueberries in the market were just too good to pass up. I bought three &#8211; one to eat after lunch, and two to make a crostata. Crostata is sort of a lazy man&#8217;s pie &#8211; &hellip; <a href=\"https:\/\/willceau.com\/news\/2020\/06\/10\/blueberry-crostata\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[97,1791,4930,2729],"class_list":["post-34678","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-blueberries","tag-crostata","tag-what-to-make-for-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-91k","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":45217,"url":"https:\/\/willceau.com\/news\/2025\/06\/09\/blueberry-crumb-pie\/","url_meta":{"origin":34678,"position":0},"title":"Blueberry Crumb Pie","author":"Tina Garceau","date":"June 9, 2025","format":false,"excerpt":"I've been itching to make a blueberry pie and this one did not disappoint! It's a bit of a cross between a pie and a cobbler. Blueberries baked in a sweet sour cream filling, with a delicious crumb topping. Crust: 1 1\/3 cups of all purpose flour 1 stick of\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":47829,"url":"https:\/\/willceau.com\/news\/2026\/06\/15\/crazy-crust-blueberry-pie\/","url_meta":{"origin":34678,"position":1},"title":"Crazy Crust Blueberry Pie","author":"Tina Garceau","date":"June 15, 2026","format":false,"excerpt":"This is a pie, minus the typical roll out crust. You basically make something similar to a pancake batter, pour it into a pan, and spoon the cooked blueberries in the center. Perfect for when you're craving a fruit dessert without the hassle. For the filling: 2 tablespoons cornstarch 1\/2\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/CrazyBluPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/CrazyBluPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/CrazyBluPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23866,"url":"https:\/\/willceau.com\/news\/2018\/06\/25\/brown-sugar-peach-blueberry-pie\/","url_meta":{"origin":34678,"position":2},"title":"Brown Sugar Peach Blueberry Pie","author":"Tina Garceau","date":"June 25, 2018","format":false,"excerpt":"One of the best things about summer are the fruits to make pies with. I love peach pie, and the addition of blueberries, makes it even better!\u00a0 2 2\/3 cups of all purpose flour 2 sticks of very cold butter, cut up into small pieces 1 teaspoon salt 1\/2 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PeachBluePie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PeachBluePie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PeachBluePie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38573,"url":"https:\/\/willceau.com\/news\/2022\/08\/22\/peach-blueberry-crumb-pie\/","url_meta":{"origin":34678,"position":3},"title":"Peach Blueberry Crumb Pie","author":"Tina Garceau","date":"August 22, 2022","format":false,"excerpt":"There's nothing better than a warm peach blueberry crumb pie. Easy to make, since you only have to roll out a bottom crust, the perfect lazy, summer pie! The crust: 1 1\/3 cups of all purpose flour 1 stick of very cold butter, cut up into small pieces 1\/2 teaspoon\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":47523,"url":"https:\/\/willceau.com\/news\/2026\/04\/20\/mixed-berry-galette\/","url_meta":{"origin":34678,"position":4},"title":"Mixed Berry Galette","author":"Tina Garceau","date":"April 20, 2026","format":false,"excerpt":"The berries were gorgeous at the market this weekend - bright red strawberries, blueberries the size of marbles, and the raspberries were a bargain at a dollar for a half pint! Because of time constraints, I thought a galette was in order since it's a laid back relative of pie\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/04\/Galette.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":20761,"url":"https:\/\/willceau.com\/news\/2016\/06\/13\/cherry-blueberry-galette\/","url_meta":{"origin":34678,"position":5},"title":"Cherry Blueberry Galette","author":"Tina Garceau","date":"June 13, 2016","format":false,"excerpt":"\u00a0 Galettes \u2013 when there\u2019s laundry to do and not a whole lot of time to make a pie. Make a single crust, pit the cherries with a chopstick over an empty water bottle, fill, fold, and bake!\u00a0 For the crust: 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/CherryBlue-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/CherryBlue-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/CherryBlue-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/34678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=34678"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/34678\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=34678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=34678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=34678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}