Mini Blueberry Peach Crostatas, an easy free form rustic Italian pie recipe perfect for kids! Recipe is from my new cookbook, Kid Chef Bakes, a cookbook for all ages!
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Yay, it’s almost October 31st which means my cookbook, Kid Chef Bakes, is almost here! To celebrate it coming out soon, I’m sharing another fun recipe perfect for kids or anyone who likes to bake. You can see a preview of Kid Chef Bakes on Amazon and PREORDER NOW—> Kid Chef Bakes (<—link to see all the details on Amazon!) Be sure to check out the other recipes I’ve posted from the book including Blueberry Muffin Tops & Cheesecake Drizzle, Lemon Loaf Cake, and Soft Pretzel Sticks with Honey Mustard Dip.
This recipe for Mini Blueberry Peach Crostatas is just one of many easy and fun recipes in Kid Chef Bakes. The book has over 75 recipes including both sweet and savory recipes for such things as cookies, cakes, pizza, bread, pies, pastries, and more!
The book is great for kids 8-13ish who are learning and love to bake. However, it’s really great for ALL ages! So many great recipes for all occasion that I’ll be using it regularly even though I’m way older than 8-13, ha!
Not only does the book have over 75 recipes, it also includes some of my favorite baking tips, baking tools and supplies, and many baking tutorials.
If you order now on Amazon before the launch on October 31st, you also get Amazon’s pre-order price guarantee! Christmas is coming, and Kid Chef Bakes makes a great present, just saying. :)
What is a crostata?
If you’ve never heard of a crostata, it’s an Italian rustic free-form pie or tart usually with a fruit filling. Although sometimes you will see other types as crostatas such as chocolate, savory, etc.
Since crostatas are supposed to appear “rustic” they’re a great way to practice handling pie dough especially for kids or new bakers. If you like fruit pie, I think you’ll love this fruit crostata!
This Mini Blueberry Peach Crostatas recipe makes 4 individual sized crostatas. You could also make one BIG one instead of 4 individual crostatas, or you could also make 8 even smaller ones if you want them even smaller. The recipe is quite flexible!
How to Make Crostata?
To start the Mini Blueberry Peach Crostatas, prepare the crostata dough. Mix together the dry ingredients for the dough in a bowl, then “cut in” the cold cubed butter and shortening until the dough turns into pea sized pieces. I like to use a pastry cutter but you could also use two knives, a fork, or even a food processor (just be careful to not overmix everything).
Slowly mix in a little icy cold water until a soft dough forms. You want to keep the dough as cold as possible. Place the dough on a large piece of plastic wrap, pat the dough into a large disc, then cover with the plastic wrap.
Refrigerate the pie dough for at least 30 minutes or until chilled. You can even make the crostata dough a day or two ahead of time and store in the fridge.
When the crostata dough is just about chilled, preheat your oven and line two baking sheets with parchment paper. You can lightly grease the pans, but I like to use parchment paper for these crostatas for easy removal and cleanup.
Divide the dough into 4 equal parts, then roll each piece into a circle about 6-7 inches wide on a floured surface. Place the dough rounds onto the baking sheets and place them in the refrigerator while you make the fruit filling.
Mix together all the filling ingredients including the chopped peaches, blueberries, sugar, flour, and lemon juice. Citrus juice, such as lemon juice, gives these Mini Blueberry Peach Crostatas a little extra flavor. You could substitute fresh orange juice for the lemon juice.
Brush a little beaten egg around the edges of each pie dough round. It will help the dough stick together when assembling the crostatas.
Spoon a little fruit filling in the center of each pie dough round then lift the crust just over the edge of the filling so that the fruit in the center is exposed. Brush a little more egg on the top of the pie dough and sprinkle with a little sugar.
Bake the crostatas for about 25-35 minutes or until the pie dough is golden brown around the edges.
I love having these Mini Blueberry Peach Crostatas warm with a little vanilla ice cream on top! Delicious! Or you can serve them at room temperature as well.
Hope you enjoy this recipe for these Mini Blueberry Peach Crostatas!
For 75+ other great recipes, be sure to reserve your copy of Kid Chef Bakes today!
Mini Blueberry Peach Crostatas
Mini Blueberry Peach Crostatas, an easy Italian free form pie recipe with blueberries and peaches.
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter cubed
- 1/4 cup shortening
- 3-6 tablespoons ice cold water
- 2 cups fresh ripe peaches peeled & coarsely chopped (about 3-4 peaches)
- 1 cup fresh blueberries
- 3 tablespoons granulated sugar divided
- 2 teaspoons all-purpose flour
- 1 teaspoon freshly squeezed lemon juice
- 1 large egg beaten
Make the pie dough. In a medium bowl, stir together the 1 1/3 cups flour and salt.
Add the butter and shortening to the dry ingredients. Using a pastry cutter (or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 375 degrees F. Lightly grease baking sheets or line with parchment paper.
Divide prepared chilled pie dough into 4 equal balls. Roll out each ball on a lightly floured surface to about 1/4-inch thick to form a circle 6 or 7 inches wide. Place the crusts on the baking sheets. Refrigerate the crusts while you make the filling.
In a large bowl, gently stir together the peaches, blueberries, 2 tablespoons of sugar, 2 teaspoons flour, and lemon juice until blended.
Wit a pastry brush, lightly brush a little beaten egg around the edge of each pie crust. Spoon the peach and blueberry filling into the center of each pie crust, leaving about a half-inch border around the edge. Lift and overlap the edges of the crust just over the edge of the filling so the filling in the center is not completely covered. Lightly brush the crust of the dough with a little more egg, and sprinkle the crust with the remaining tablespoon of sugar.
Bake the crostatas for 25-35 minutes at 375 degrees F, or until golden brown around the edges. Serve warm or at room temperature.
SNAPPY TIPS: These crostatas are great served a little warm with a scoop of vanilla ice cream or whipped cream. SNAPPY SUBSTITUTIONS: Instead of peaches you could substitute other fruit such as plums, nectarines, or apricots.
More sneak peeks in the book…