Blueberry crostata on a pizza stone
Print Recipe
5 from 1 vote

Easy Blueberry Rustic Crostata (or Galette) Recipe

This crostata or galette is made using fresh blueberries and a flaky pie crust.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 4 people
Author: Nina Hendrick

Ingredients

Crust Ingredients

  • 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

Instructions

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.