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: 15 minutesTotal: 1 hour 35 minutesDifficulty: Medium

Serves: 8


  • 1⁄4 cup all-purpose flour
  • 1⁄2 cup sugar, divided
  • 1⁄4 tsp. salt
  • 1⁄3 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
  • 1⁄4 tsp. salt
  • 1⁄2 package unroll and bake pie crust (7.5 oz.)
  • 1 cup fresh blueberries


  • In a medium bowl, whisk together flour, 1⁄2 cup sugar, and 1⁄4 teaspoon salt. Using your fingers, rub in butter until the mixture resembles coarse sand. Refrigerate for 30 minutes before using.
  • In a large bowl, whisk together ricotta, lemon zest, vanilla, honey, sugar, egg yolk, and remaining 1⁄4 teaspoon salt. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Unroll pie dough on the prepared baking sheet. Spread ricotta mixture onto the pastry leaving a 1⁄2-inch border. Arrange blueberries over ricotta mixture, then fold dough just over the edge of the filling. Top with butter mixture.
  • Bake for 45 to 55 minutes, or until fruit is bubbling and both topping and pastry are golden brown. Cool to room temperature before serving.