This homemade blueberry crostata recipe comes together very quickly and is the perfect dessert for all those berry and pie crust-loving fans.
Servings: 8
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Dough:
1 ½cupsall-purpose or bread flour
1/2teaspoonsalt
4ouncescold unsalted butter cut into chunks
4 to 5tablespoonsice cold water
1egg and 1 tablespoon of milk whisked to make an egg wash
2tablespoonsturbinado sugar
For the Filling:
4cupsfresh blueberries
1cupof sugar
3tablespoonscorn starch
½teaspoonground 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
Chef Notes: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.The blueberry filling can absolutely be swapped out with your favorite berries or fruit such as apples to make an apple galette.You can serve this recipe warm or cold, it’s up to you.