Make this delicious semi-homemade Blueberry Crostata in a half-hour. Flakey pie-crust filled with plump sweet blueberries create the ultimate crostata.
I could eat blueberries year round. When blueberries are still in season and very affordable we should embrace them just a little bit longer! Last month, I made this delicious and easy blueberry crostata (also known as a blueberry galette) to enjoy for an afternoon dessert. Don’t worry. If blueberries are not in season you can thaw frozen blueberries, to enjoy year round!
Kitchen Tools
Here are a few of the kitchen tools and ingredients you would need to make any crostata your heart desires.
- Baking sheet: You will want a small baking sheet for the second step of the cooking process.
- Parchment Paper: This makes clean-up a breeze!
- Pot holders: Once your blueberrry crostata is done baking you will need potholders to pull out the scorching hot baking sheet.
- Measuring Spoons: You’ll need this to measure out a few of the ingredients!
- Measuring Cups: You will also need measuring cups to measure out the blueberries and granulated sugar!
- Mixing Bowl: I love these mixing bowls, and I know you will too!
- Silicone Spatula: You’ll need a spatula too mix the blueberry mixture together!
- Small Silicone Basting & Pastry Brush: I highly recommend investing in this silicone basting brush. You’ll never have to worry about hairs from a traditional pastry brush falling out! Plus, it’s dishwasher safe!
- Turbinado Sugar: this sugar is thicker then traditional granulated sugar. It gives a nice crunch to the pie crust!
Directions
- I like to use store-bought pie crust. This simplifies life and the amount of time you’ll be spending in the kitchen. Roll store bought pie crust on to a piece of parchment paper. Set to the side.
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice. Mix gently until the berries are evenly coated.
- Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle.
- Using a whisk, mix the egg until scrambled. Brush the crust with egg and sprinkle with turbinado sugar. Bake until the crust is golden and the filling just begins to bubble, about 20 minutes. Let cool 20 minutes and serve warm or at room temperature.
FAQs
Essentially a crostata is an open faced fruit tart. Think of it as a not-so-fancy pie without the top! Crostata’s use pie dough as the base and the filling fills the middle. Then, you fold over about 1-inch around the edges to enclose the sugary fruit.
Crostata Recipes:
Looking for additional delicious crostata recipes? Check out these recipes from Katie’s Cucina and from around the web:
- Cranberry Apple Crostata
- Blackberry Crostata
- Mixed Berry Crostata
- Gorgonzola and Fig Jam Crostata
- Cast Iron Peach Crostata
If you make this galette /crostata recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Blueberry Crostata
Equipment
- Oven
- Sheet Pan
Ingredients
- 1 9- inch Store bought pie crust
- 3 cups Fresh blueberries
- ¼ cup Granulated sugar
- 2 tablespoon Cornstarch
- 1 teaspoon Lemon juice
- 1 Large egg beaten
- 1 teaspoon Turbinado Sugar
Instructions
- Roll a store bought pie crust on to a piece of parchment paper. Set to the side.
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice. Mix gently until the berries are evenly coated.
- Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle.
- Using a whisk, mix the egg until scrambled. Brush the crust with egg and sprinkle with turbinado sugar. Bake until the crust is golden and the filling just begins to bubble, about 20 minutes. Let cool 20 minutes and serve warm or at room temperature.
Did you make this recipe? Let me know!