Blueberry and Stone Fruit Rustica

Give Italians a pie crust and they will fill it with whatever is in season.  This awesome dessert (actually my husband eats it for breakfast) is perfect with homemade whipped cream or greek yogurt drizzled with raw honey.  It is so quick to put together and definitely needs to be tried before the fruit season runs out.  I tested my frozen blueberries that I put up last week and they are just as wonderful frozen as fresh.  Get out and pick some berries!  Wash them, lay on toels to dry then put them in a single layer on a cookie sheet and freeze them.  Once frozen, bag them and lay them flat in your freezer.  You will enjoy all winter, I promise.  They are also a great frozen berry treat if you want something cold.  Just pop a few in your mouth!

My friend, Luciana, from Sorrento, is always making fruit dishes.  This recipe is modified from hers.

FOR THE CRUST – Rustica means rustic, so the dough is just quickly rolled (easier than pie crust) with not a lot of care to it’s edges, creating what I call character.   

2-3/4 cups tipo “00” flour from Napoli

2T sugar

1t salt

4T sour cream – full fat

1T white vinegar

15T salted butter – semi cold (warm butter will make crust greasy)

Mix ingredients will it forms a ball.  Put out on counter and knead a couple of minutes incorporating any leftover butter.  Wrap in cello and put in frig for about 30 minutes.

Preheat oven to 425 degrees. 


4 cups fresh or frozen blueberries

2 large ripe peaches, cut off the stone and cut into 1″ pieces

6 italian plums (if you can’t find them where you are use regular plums, but reduce to 3), cut off the stone and cut into 1″ pieces

1/3 cup sugar

2T Tapioca Starch

1T lemon juice

pinch of salt

1/8 cup of tipo “00” flour from Napoli

Mix all dry ingredients together first.  Add lemon to fruit in a bowl.  Add the dry and mix through.  Keep mixing every few minutes about 5 times.  You are looking for the fruit be be coated with the binding flours.


Cut dough in half. Make a round disk on parchment paper, and roll out about 1/8 inch thick.  Put sheet of parchment on to a rimmed baking sheet.  Add half the fruit mixture to center then fold up sides, leaving a hole in center with no dough.  Try and make sure there are no breaks on the outside of the prepared disk. The filling will all seep out, but it’s okay for a little to come out.  Don’t worry about it looking pretty.  Work quickly so dough doesn’t melt from the heat of your hands. Brush with beaten egg wash.  Repeat with second disk.

Bake in the 425 oven for about 30 minutes – switching the racks half way through.  Then reduce oven to 350 and cook for about 25 minutes more – again switching racks half way through. What you are looking for is the center to look gooey almost like a jam, but fruit still intact.

Let them cool and cut in to quarters.  Be brave, try this will your favorite fruits.  Pears and figs? Apples and raisins?






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