Peach and Blueberry Mini Crostatas

Traci Coleman


These taste so good!! The peaches are so pleasant and sweet, and the blueberries add a perfect amount of tartness.

I had some peaches that needed to be used, so I tried a new recipe. This recipe includes pastry instructions, but you could buy and use store-bought refrigerated pie crust.

If you have a crostata that leaks out juices during the baking process, do not fear! They'll still come out tasting great and looking beautiful. The leaking crostata and it's immediate neighbors will just have a little gooey goodness on the bottoms. (I had one that leaked out and gooeyed up 4 others - but they still came off the foil fine and taste very good!

The recipe itself is a combination of several different recipes. The pastry is a slight modification from one on; the filling is a mix and match of about 3 different sites/recipes.


★★★★★ 2 votes

Makes 8 mini crostatas
2 Hr
25 Min



  • 2 c
    flour plus more for dusting
  • 3 Tbsp
  • 1/4 tsp
  • 3/4 c
    very cold butter, unsalted, cut into teaspoon size pieces
  • 1
    egg yolk
  • 2-4 Tbsp
    ice water

  • 3-4 c
    fresh peaches, peeled and sliced (i used 4 peaches)
  • 1 1/2 c
    fresh blueberries
  • 1 Tbsp
  • 1/2 Tbsp
    orange zest (i used the zest from 3/4 of an orange)
  • 2 Tbsp
    juice from orange
  • 1
    egg for egg wash
  • 3 Tbsp

How to Make Peach and Blueberry Mini Crostatas


  1. Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes.
  2. Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
  3. When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
  4. Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.

Printable Recipe Card

About Peach and Blueberry Mini Crostatas

Course/Dish: Pies

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