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Blackberry Crostata on a plate

Blackberry Crostata

While very grown-up, this dessert is still simple, slightly fancy (anything with crostata in the name sounds fancy, you know), and is probably healthier than most of the desserts I make, thanks to the aforementioned plant-y things in the filling. The honey and cinnamon are perfect and a little unexpected with the tart blackberries. I think you'll love this crostata, grown up or not.
Course Dessert
Cuisine American
Keyword brunch recipes, easy dessert recipes, kid-friendly recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 352kcal


For the crust:

  • 1-1/2 cup shortening butter works, but not as well
  • 3 cups flour
  • 1 teaspoon salt
  • Pinch of white sugar
  • 1 large egg beaten
  • 5 tablespoons cold water
  • 1 tablespoon vinegar

For the filling:

  • 12 ounces blackberries
  • 1/4 cup honey
  • 2 tablespoons corn starch
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon


  • Dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs.
  • Pour in the egg, water, and vinegar and stir until just combined.
  • Separate into 2 balls of dough and place in freezer bags.
  • Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
  • Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
  • Transfer dough to a parchment lined baking sheet.
  • To make the filling, in a large bowl, combine the honey, lemon juice, cornstarch, and cinnamon and stir to combine.
  • Add the blackberries and toss to coat them in the honey mixture.
  • Place the blackberries in the center of the dough in a mound.
  • Work your way around the dough and fold the edges over onto the blackberries, every inch or so.
  • Bake at 375 degrees for 25 - 30 minutes or until the berries are bubbling and the crust is turning golden.
  • Let cool before slicing and serving.


This dough will make enough for 2 crusts. Freeze the extra to use at another time. This is the best pie crust I've ever had (and I constantly get compliments on it), so having an extra batch in your freezer is not a bad thing!


Calories: 352kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 302mg | Potassium: 133mg | Fiber: 3g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 9.2mg | Calcium: 25mg | Iron: 2.6mg