Blackberry Citrus Crostata #LMDConnector

I can never get enough of pies.  As long as the crust is flaky and the filling is tasty I can eat just about any kind of pie. Even though this is a Blackberry Citrus Crostata, it tastes just like a pie but it’s so much easier to make.  If you need a quick but delicious dessert then this recipe is for you! Blackberry Citrus Crostata | A Sweet Baker In the past week I’ve ate a Rhubarb pie that I made and an Apple Pie that my mother-in-law made.  I could have made something other than a crostata today but I can never get sick of fresh fruit wrapped in flaky, rich pastry.  This Blackberry Citrus Crostata is quick and easy to make that you’ll have it on your plate in 30 minutes!  Perfect for when company stops by unexpectedly! Blackberry Citrus Crostata | A Sweet Baker Blackberry Citrus Crostata | A Sweet Baker I don’t mind making my own crust but when I don’t have the time or want to make a big mess I use Pillsbury’s Pie Crusts.  You get two crusts rolled up in a box so you can do whatever you want with them.  You can make hand pies, tarts, pie pops and pies that are both savoury and sweet. For this crostata I used fresh blackberries but I know I will be trying different kinds of berries once our local crop is ready.   You can also experiment with the kind of jam/marmalade that you use as well.   I used a marmalade that had a mixture of grapefruit, orange and lemon.  It added the perfect amount of sweetness to the berries and my kids loved the different flavors throughout their dessert. Blackberry Citrus Crostata

Blackberry Citrus Crostata

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 servings

A delicious blend of fresh berries and a citrus marmalade wrapped in a delicious, flaky Pillsbury crust.


  • 1 Pillsbury Pie Crust
  • 1/2 cup jam/marmalade (I used marmalade that contained grapefruit, orange and lemon)
  • 2 Tbsp. flour
  • 1/8 tsp. cinnamon
  • 2 cups blackberries
  • 1 egg yolk
  • 2 tsp. water
  • coarse sugar


Preheat oven to 425 F.
Line a baking sheet with parchment paper and roll out one Pillsbury Pie Crust.
In a medium size bowl, mix together jam/marmalade, flour and cinnamon.
Gently fold in blackberries until well coated.
Pour mixture into the center of the pie crust and spread evenly over crust to within 2 inches of edge.
Fold up crust toward the center, pleating as necessary.
In a small bowl, mix together egg yolk and water. Brush it evenly over the pie crust; sprinkle with coarse sugar.
Bake for 18-20 minutes or until golden brown.
Remove from oven and let cool for 30 minutes before serving.
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Recipe adapted from Life Made Delicious   “Disclosure: I am a part of the Life Made Delicious Blogger Program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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  1. This look absolutely beautiful! I can’t wait for blackberry season to be here! :)

  2. I’m with you on the pie thing….it’s one dessert I always want, with a big scoop of vanilla ice cream. :) I love the addition of the marmalade with the blackberries — sounds delicious!

  3. Who could ever get sick of fresh fruit wrapped in flaky pastry?! I know I can’t! And I love how much easier than actual pie this recipe is. I get so frustrated with pie but I bet I would love this crostata! :D

  4. I love crostatas for how easy they are! Love the citrus combination in this one!

  5. Elizabeth @ says:

    This is one gorgeous crostada! I love them–they’re one of the few “rustic” desserts I never try to gussy up! They’re perfect in their simplicity.

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