Blueberry Crostata Recipe (Galette)
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This tasty homemade blueberry crostata recipe comes together in just one hour from start to finish and makes the perfect dessert for anyone who loves berries and pie crust.
There is nothing like a delicious dessert to finish off a great meal. If you’re looking to expand your current repertoire of sweets, then you absolutely have to check out how to make my banana pudding or cannoli recipe.
Crostata
A crostata is a free-formed open-face tart that will often have a decorative dough lattice on top. It is essentially a rolled-out homemade pie crust where the fruit is placed in the center and the outside edges are folded in.
Crostata’s have become more popularized in the last 10-15 years and are lauded for its few basic household ingredients and ability to make a tasty pie-like dessert without having to worry about the perfection of pie. It is a very forgiving dessert while the filling can be customized to your liking.
Difference Between a Crostata and Galette
The only difference between a crostata and a galette is the name. Plainly put, crostata is Italian while a galette is French. The ingredients in both are exactly the same and are interchangeable.
How to Make a Blueberry Crostata from Scratch
Follow these easy to prepare step-by-step instructions for making a homemade blueberry crostata from scratch:
Process the dough: I add the flour, butter, salt, and cold water to a food processor. Then, I pulse it until the mixture comes together into a coarse meal.
Roll: I transfer the dough to a floured surface and roll it out evenly until it is about 1/8 inch thick.
Chill: I place the rolled-out dough onto a parchment-lined sheet tray and let it rest in the refrigerator until I am ready to use it.
Make the filling: I add the fresh blueberries, sugar, cinnamon, cornstarch, lemon juice, and lemon zest to a bowl. Then, I mix everything together with a rubber spatula until the berries are well coated.
Add the filling: I spoon the blueberry mixture into the center of the rolled-out dough, keeping the edges clear for folding.
Fold the dough: I lift the outside edges of the dough and fold them up toward the center, overlapping as I go until the filling is completely enclosed with an open center.
Finish and bake: I brush the top of the dough with egg wash, sprinkle turbinado sugar over it, and bake at 375°F for 40 to 45 minutes until the crust is golden brown.
Serve the crostata: I serve it either warm or cooled, sometimes adding a dollop of whipped cream on top as an optional finishing touch.
Chef tip + notes
For making my Blueberry Crostata recipe I recommend to always chill the dough once it has been rolled out. Giving the dough this little rest in the refrigerator IS KEY, don’t skip it! It firms up so the edges fold without tearing, and when you take it back out it is smooth and easy to shape.
- Keep the butter cold: I always use cold butter when making the dough because it helps create a flaky crust.
- Thicken the filling: I make sure to mix the blueberries well with cornstarch so the juices thicken as they bake and do not spill out.
- Use fresh lemon: Fresh lemon juice and zest brighten the flavor of the blueberries, so I never skip this step.
- Check the crust: I bake until the crust is golden brown, not just until the timer goes off, because every oven runs a little differently.
- Fruit variations: The blueberry filling can easily be swapped with your favorite berries or even fruit like apples to make a simple apple galette.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving.
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Homemade Blueberry Crostata Recipe (Galette)
Ingredients
For the Dough:
- 1 ½ cups all-purpose or bread flour
- 1/2 teaspoon salt
- 4 ounces cold unsalted butter cut into chunks
- 4 to 5 tablespoons ice cold water
- 1 egg and 1 tablespoon of milk whisked to make an egg wash
- 2 tablespoons turbinado sugar
For the Filling:
- 4 cups fresh blueberries
- 1 cup of sugar
- 3 tablespoons corn starch
- ½ teaspoon ground cinnamon
- juice and zest of 1/2 lemon
Instructions
- Preheat the oven to 375°
- In a food processor add in the flour and salt and pulse to mix.
- Next add in the butter and pulse until the butter is the size of a small grain.
- Slowly drizzle in the water while pulsing until it is combined.
- Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper and chill in the refrigerator until ready to use.
- In a large bowl mix together the berries, sugar, corn starch, cinnamon, lemon juice, and lemon juice using a rubber spatula.
- Pour the mixed berries into the center of the dough and fold up the dough on all sides to the center.
- Brush the outside of the dough with the egg wash and sprinkle the turbinado sugar on top.
- Bake at 375° for 40 to 45 minutes or until golden brown.
- Serve warm or completely cooled with optional whipped cream.
Can you use frozen blueberries?
Yes. I’d thaw and discard juice.
Make this so many times it’s delicious and very easy
Thank you!
Puts together in less 30 min. So yummy! Sweet red cherries, thin sliced apricots, thin sliced peeled peaches also good in this. Grandkids like it with vanilla ice cream.
Nice! Glad it was a hit!
Can I substitute with my frozen blueberries? I freeze 40 pounds a year, just for me!
I’d thaw and discard juice.
Such a great recipe! Wonderful with fresh picked berries, will definitely be making again!
Excellent!
Looks delicious. Gonna try now!
Excellent!
I made this for the third time…..even better! My grandsons squealed when they saw I had made another one – we ate it after the sloppy joes! SO DELISH! I will make it again and again. I ended up buying a food processor to make it even easier. Mine wasn’t as pretty but it was still great!