Homemade Blueberry Crostata Recipe (Galette)
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.
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.
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: 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.
Nutrition
Calories: 366kcalCarbohydrates: 42gProtein: 1gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 150mgPotassium: 66mgFiber: 2gSugar: 35gVitamin A: 749IUVitamin C: 7mgCalcium: 13mgIron: 1mg