Rustic Blueberry Ricotta Crostata

A crostata is an Italian free form pie. This one has a lemon-and-honey-flavored ricotta cheese base, juicy berries, and a crumbly buttery topping.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 8


  • ¼ cup all-purpose flour
  • ½ cup sugar, divided
  • ¼ tsp. salt
  • ⅓ cup unsalted butter, cubed and chilled
  • 1 cup ricotta cheese
  • 2 tsp. lemon zest
  • 1 tsp. vanilla
  • 2 Tbsp. honey
  • 2 Tbsp. sugar
  • 1 egg yolk
  • ¼ tsp. salt
  • 1 pie crust (12"), unbaked and chilled
  • 1 cup fresh blueberries


  • For the butter crumble: In a medium bowl, whisk together the flour, ½ cup sugar, and salt. Using your fingers, rub in the butter until the mixture resembles coarse sand. Chill for 30 minutes before using.
  • In a large bowl, whisk together the ricotta, lemon zest, vanilla, honey, sugar, egg yolk, and salt. Cover and chill for 30 minutes.
  • Heat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the chilled pastry on the prepared baking sheet. Spread the ricotta mixture onto the pastry leaving a ½" border. Arrange the blueberries over the ricotta mixture, then fold the pastry just over the edge of the filling. Top with the butter crumble.
  • Bake for 45 to 55 minutes, or until the fruit is bubbling and both the crumble and pastry are golden brown. Cool to room temperature before serving.