Grandmother's fried pies inspired these individual tarts, filled with fresh, in-season summer berries. This riff on our classic Rustic Berry Crostata uses store-bought pie crust to save time, but guests will never know the difference.

Recipe by MyRecipes May 2016


Read the full recipe after the video.

Recipe Summary

20 mins
45 mins
1 hr 5 mins
Makes 8 individual crostatas


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.

  • Remove pie crusts from refrigerator. Dive each crust into 4 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.

  • Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar.

  • Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.