Frozen Berry Crostata

Frozen berries sometimes are given a bad wrap…but trust me….they are awesome! I use frozen berries all of the time….they are frozen shortly after they are picked and they carry the same nutritional value as fresh berries! I’ve been to the store with buying fresh berries on my mind….take a look at them (thinking to myself….these don’t look so fab) and head over to the frozen section of the store. I can always trust that the frozen berries will taste great….but here are a few pointers if using frozen berries in your crostatas! Trust me….I have learned the hard way!

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. 

It is really important to not have any tears in your dough when you are using frozen berries. 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!

I always have a frozen pie crust (I prefer Pillsbury) and frozen berries in my freezer. When hungry guests arrive at my house….this is a simple 10 minute recipe to WOW your hungry guests!

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

crostata, galette, blueberry crostata, frozen berry crostata, frozen berry galette

dessert, brunch

Yield: 8

Author: Lauren Lane

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Frozen Berry Crostata

Frozen berries make fabulous crostatas and galettes! They are quick, easy and beautiful.

Prep time: Cook time: Total time:

Ingredients:

• 1 refrigerated pie crust
• 4 crumbled cookies of your choice (I used vanilla wafers)
• 1 12 or 16 ounce bag of frozen blueberries
• 1/2 cup sugar
• 2 Tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 lemon zested
• 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 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.

Calories

608.37

Fat (grams)

16.20

Sat. Fat (grams)

4.66

Carbs (grams)

118.76

Fiber (grams)

19.58

Net carbs

99.18

Sugar (grams)

76.33

Protein (grams)

6.49

Sodium (milligrams)

238.99

Cholesterol (grams)

50.31

https://www.lauren-lane.com/blog/frozen-berry-crostata

© Lauren Lane

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