A simple golden, flaky pie crust is wrapped around sweet, fresh blueberries and baked with a sweet sugar glaze on top. This rustic blueberry tart is great for breakfast or with a cup of coffee with a friend, this is a recipe easy enough for everyday and delicious enough for special moments!
Using fresh blueberries for this recipe is easy enough to do. A simple mixture of sugar, flour, and spices will give you the perfect blueberry filling.
To shortcut this recipe and use only 4 ingredients:
Swap out your favorite blueberry pie filling for the fresh blueberry filling. Fill your pie crust, glaze the top, and bake.
Truly, it doesn’t get much easier than that!
This recipe could be called a tart or a crostata. Both are applicable. And often used for the same dessert. Honestly, I’m not sure why. But who cares as long as it tastes good…right?
What is a Crostata?
An open-faced fruit tart.
What is an open-faced fruit tart?
Whenever possible I like to make my Grandma’s BEST Pie Crust Recipe. Truly, that pie crust is amazing!
Let’s face it, though, if you are anything like me you don’t have time for homemade crust on a regular basis. You need to get this DONE!
Go ahead and pull out the pre-made pie crust from the dairy section. Get the brand name one, though. It really is better! I’ve tried them all and the brand name is light years ahead of the others in buttery taste and flakiness.
ESPECIALLY IF YOU ARE USING A PRE-MADE CRUST, take the time to do a quick egg wash and sugar sprinkle on that crust. It makes all the difference and takes all of a couple minutes.
I pinky swear it’ll be worth it.
Bake up that pretty pie that you slaved over. While it’s baking make some coffee, grab the ice cream, and wait for the family to run to the table.
The smell of pie baking brings them to the kitchen every time.
And truly, that’s what it is all about, isn’t it? Family and friends talking, laughing, and eating.
Every summer I try to patiently wait for blueberry season to arrive. Blueberries in Minnesota is something special. We have the sweetest, most beautiful wild blueberries this side of the Mississippi. <—- what does that phrase even mean? 🤣🤣
Anyhoo…blueberries come around and I’m baking all the things. By the way, please tell me you’ve tried my Lemon Blueberry Cake?
Because OH. MY. GOSH. blueberries were invented simply so the world could have that cake. SO good.
P.S…get a Tips and Tricks for the Perfect Pie Crust Printable inside the Free Library
P.P.S…join the NellieBellie Pie Challenge this fall! (the Facebook group for the challenges runs all year long and is so much fun!)
Rustic Blueberry Tart
- 1 pint Blueberries washed and stems removed
- ¼ cup granulated sugar + 1 tbsp for topping
- ½ tsp cinnamon
- 1 ½ tsp fresh lemon juice
- 2 tbsp cornstarch
- 1 egg
- 1 frozen pie crust
- Preheat your oven to 350 degrees and prepare a baking sheet with parchment paper
- In a large mixing bowl combine blueberries, sugar, cinnamon, lemon juice, and cornstarch and mix until the blueberries are well coated.
- Take your thawed pie crust and lay it out on the baking sheet. Place the blueberries in the center of the crust leaving about 2-3 inches around the sides.
- Fold the crust over the berries all the way around. (see photos)
- Whisk one egg in a small bowl and using a pastry brush, brush the top of the pie crust, sprinkle the crust with about 1 tbsp of sugar.
- Bake at 350 for about 20 minutes or until the curst is golden brown. (check it after 15 minutes)
- Serve warm.