Blueberry Lavender Crostata

Dried lavender gives this summery treat a floral, minty undertone.
Publish date:
Blueberry-Lavender Crostata

Recipe by Alexa Bernstein

Start to Finish: 30 minutes

Servings: 6


  • 2 cups fresh blueberries

  • 1/3 cup plus 1 tbsp. turbinado (raw) sugar

  • 1 tsp. cornstarch

  • 1/2 to 1 tsp. dried lavender

  • 1 store-bought piecrust (not in tin plate)

  • 1 tbsp. heavy cream


In medium bowl, mix berries, 1/3 cup sugar, cornstarch, and dried lavender. Unroll piecrust on baking sheet. Mound berries in center, leaving 3-inch border. Fold edges of crust over filling. Brush edges of crust with cream; sprinkle with remaining 1 tbsp. sugar. Bake at 375° until crust is golden brown and filling is bubbly, about 25 minutes. Let cool.