Get the recipe for this Blueberry Crostata (or galette) made from fresh blueberries. This tart is like making a pie, but way easier!
Blueberry Crostata is one of our absolute family favorites to make during the summer when the blueberries are fresh, or really during any time of the year using frozen blueberries. Crostata is such a quick dessert. If you love blueberries, I also have a recipe for Lemon Blueberry Cupcakes!
Easy Blueberry Crostata
One of my very favorite parts of living in New England is picking the fresh produce and visiting farm stands. For me, you can divide New England summers into “Strawberry, Blueberry, Apple”.
Strawberries ripen just as we are getting settled in at our family’s Camp after school lets out. They are full of promise as the air grows warmer. Blueberries are the intermediate and each year they inspire me to bake. As the air turns cool and crisp, ripe apples weigh down the branches in the orchards. It signals the bittersweet end of another season.
We are lucky enough to have a whole shoreline of blueberry bushes in the part of my husband Mack’s family’s property known as “The Creek”. Almost every year, we take the old Boston Whaler down The Creek and pick blueberries on the shoreline from the boat in the water.
Rustic Crostata with Maine Blueberries
For this recipe, I opted for some organic blueberries that were locally grown in Maine. When it came to what to bake with my fresh blueberries, I knew right away. My go-to for summer has been the crostata (or galette, which is the same thing).
What is Crostata (or galette)?
Crostata and galette are the same thing: a pie crust folded around a fruit filling. They are a type of tart. We also refer to it as lazy pie, since it’s essentially pie without having to make it look perfect. I love the rustic appearance of the tart. Most of all, I love the fact that the egg wash gives the crust a crunchy texture. Yum!
Do you have to use fresh blueberries?
Nope! You can make blueberry crostata with frozen blueberries. However, I don’t recommend using canned blueberries for this recipe. There’s just too much juice, and it makes for a soggy crostata.
How to Make Blueberry Crostata
How to Make Pie Crust
I’ve been known to use store-bought refrigerated pie crusts for crostatas (Trader Joes has excellent ones!). There’s certainly no shame in it, but if you have a few extra minutes, a homemade pie crust can make this recipe even better!
My favorite way to make the pie crust is in the food processor. However, you can also use a pastry cutter with perfectly good results as well.
First, I pulse together the dry ingredients- flour, sugar, and salt- to blend. Next, I add the slices of cold butter and pulse until the butter and dry ingredients crumble. I then add the ice water intermittently and pulse until the pie crust dough forms into a ball. It’s important to note that if you’ve added too much ice water, the dough will be too sticky. You can use some of the reserved flour to try to get it back to the correct consistency.
After you’ve achieved the correct consistency and the dough has formed a ball, flatten the ball into a disc, wrap in plastic and tuck it in the fridge to chill for an hour.
How to Make the Blueberry Crostata Filling
The blueberry filling is definitely the easiest part! You simply combine blueberries, lemon juice, lemon zest, flour, and cinnamon in a bowl.
Assembling the Crostata
Once the pie crust dough is chilled, use your remaining flour to dust your cutting board or another surface. Roll out your dough until it’s approximately 1/8″ thick.
Add the Blueberry Crostata Filling to the center, leaving 2″ around the perimeter for folding. Fold the dough over the filling, leaving an opening in the center.
Brush the outside of the dough with the egg wash and sprinkle with coarse sugar. I use a generous amount of egg wash!
Bake your crostata on a pizza stone or pie sheet for 20 minutes at 400 degrees, or until golden brown.
How is Blueberry Crostata Served?
We enjoy it sliced pizza-style, so everyone gets their fair share of crust. We serve it a la mode and/or with a dollop of whipped cream!
It definitely disappears quickly in this household. If you try it out, let me know in the comments!
Easy Blueberry Rustic Crostata (or Galette) Recipe
- 2 cups all-purpose flour plus more for dusting
- 1 tsp salt
- ½ tbsp sugar
- ¾ cup cold butter sliced
- 6-7 tbsp ice water
Blueberry Filling Ingredients
- 3 cups fresh or frozen blueberries
- ½ cup granulated sugar
- juice of 1 medium lemon
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 1 egg whisked
- 1 tsp coarse sugar for garnish
Pie Crust Instructions
- In a food processor, pulse together flour, salt, and sugar to blend.
- Add slices of butter and pulse until crumbles form.
- Intermittently add teaspoons of ice water and pulse until a dough ball has formed.
- Flatten the dough ball into a disc, wrap in plastic, and refrigerate for an hour or longer.
Blueberry Crostata Instructions
- Preheat oven to 400 degrees. Prepare cookie sheet with wax paper and flour, or flour pizza stone.
- Roll out pie crust onto flour until it's approximately 1/8" thick.
- In a separate bowl combine blueberries, lemon juice, lemon zest, flour, and cinnamon.
- Spoon blueberry filling to center of pie crust, leaving 2" around the perimeter.
- Fold over perimeter, pressing to seal at corners.
- Brush perimeter generously with egg wash.
- Garnish egg wash with coarse sugar.
- Bake for 20 minutes, or until crust is crispy and golden.
- Slice pizza-style and serve a la mode and/or with a dollop of whipped cream.