Blueberry Crostata

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

This blueberry crostata recipe is an easy summer dessert to make when its blueberry season! Made with fresh blueberries, lemon, and a buttery pie crust. This dessert mixes up and is ready to bake in minutes!

whole blueberry galette topped with vanilla ice cream


 

Every summer I love baking up a blueberry pie, like my blueberry crumble pie recipe. Or these mini blueberry pies made in a muffin tin. This summer I decided to make a blueberry crostata, or a blueberry galette. Essentially an open faced blueberry pie. 

I love a good crostata, like my apple crostata or fresh cherry galette, because there’s no pie dish involved and can the pie crust can easily be folded up around the filling. This rustic blueberry galette can be baked on a rimmed baking sheet for ease and makes a great dessert for entertaining. So much easier than a traditional pie!

All this dessert is needs is a scoop of ice cream on top and it’s ready to be served!

Craving a classic British dessert? Try my Treacle Tart! Made with a buttery shortbread crust and a sweet filling of golden syrup, breadcrumbs, and lemon zest, itโ€™s surprisingly easy and delicious.

Why This Recipe Works

  • So much easier than traditional pies! 
  • Filling is mixed up in minutes and assembled into the center of the dough
  • Can use a homemade pie crust or a store-bought pie crust to make it faster
  • Great summer dessert served with vanilla ice-cream!

Get My Thanksgiving Treats Book!

Get all my favorite pie recipes and desserts to serve this Thanksgiving in this digital e-book, Thanksgiving Pies and Treats book! From classics like apple, pumpkin and pecan to out of the box favorites like cherry crumb and Chocolate Irish cream pie. Plus get my go to Thanksgiving desserts and breads! Like my apple crumb cake, my favorite cinnamon rolls, pumpkin bundt cake and more.

My recipe book also includes everything you need to know when making traditional or classic pies for any occasion for beginners, like the right way to blind bake a pie crust. Become a pie making pro in no time!

slice of blueberry crostata

Ingredients Needed

  • 1 pie crust – You can use a store-bought or homemade pie crust. For an easy homemade pie recipe, check out my food processor pie crust. Or my easy 3 ingredient pie crust. You can also use a gluten free pie crust to make this a gluten free dessert.
  • Blueberries – You can use fresh or frozen blueberries. If you’re using frozen blueberries be sure to thaw first so it doesn’t add extra moisture.
  • Granulated white sugar
  • Lemon – You will use both lemon juice and lemon zest. Read more on how to zest a lemon.
  • Cornstarch 
  • Salt
  • Egg wash: 1 beaten egg + 1 tablespoon of water – Read more here on what is an egg wash?
  • Coarse sugar, for sprinkling – I like to sprinkle on turbinado sugar before baking the blueberry crostata.
blueberry crostata ingredients

How to Make Blueberry Crostata

Preheat the oven. Preheat the oven to 400oF and position a rack in the center of your oven. Line a rimmed baking sheet with parchment paper.

Make the galette filling. In a large bowl, stir together the blueberries, sugar, lemon zest, lemon juice, corn starch and salt. Set aside while you roll out the pie dough.

blueberry crostata filling

Roll out the chilled pie dough: On a floured work surface, with a rolling pin, roll out the disc of pie dough. Turn the dough a quarter turn after every few rolls until you have a circle 12-inches in diameter. 

pie dough rolled out with rolling pin

Form the galette. Place the dough onto a parchment-lined baking sheet. Add the blueberry mixture to the center of the dough, leaving a 2โ€ border. Fold the edges of the dough over the filling, leaving the middle of the dough, overlapping where necessary. Chill in the fridge for 15-30 minutes to help with chilling pie crust and preventing leaks. 

blueberry crostata assembled

 Make an egg wash. In a small bowl, whisk together the  egg and 1 tablespoon of water. Brush the crust edges with the egg wash, and sprinkle with coarse sugar. You wonโ€™t use the whole egg wash.

egg wash brushed on and sprinkled onto pie crust

Bake the crostata. Bake the galette, for about 40- 45 minutes until golden brown and the filling is bubbling. Transfer the galette to a wire cooling rack to cool at least 20 minutes. Serve warm or room temperature.

blueberry crostata baked and unbaked

Serving Suggestions

I love serving this blueberry galette with vanilla ice cream. Or serve with a different flavor, like lemon ice cream or sorbet instead!

You could also serve with a dollop of homemade whipped cream as well! 

slice of blueberry crostata on a plate topped with ice cream

Recipe Tips

  • Keep pie dough ingredients cold. If making a homemade pie crust, be sure to use COLD ingredients. For best results, check out my top pie crust tips
  • Use a rimmed baking sheet.  The filling can leak when baking and you don’t want all those juices leaking all over your oven! Make sure your baking sheet is rimmed to catch any drips. 
  • Line with parchment paper. Again this is if the filling leaks it won’t make a huge mess on your baking sheet and make for an easier clean up.
  • Chill before baking. This helps to firm up the pie dough making for a flaky pie crust and will help with the filling from leaking as much.

Storage And Make Ahead Instructions

You can make the both the pie crust and filling up to 3 days ahead of time. Simply keep separate and then assemble and bake as directed.

To store leftovers, I like to wrap in aluminum foil and then place in a freezer bag and store at room temperature for up to 2 days or in the fridge for up to 4 days. The pie crust will soften over time.

You can freeze this baked or unbaked for up to 3 months. Just place this dessert on a cookie sheet on parchment paper, then freeze until solid. You can then wrap in plastic wrap and  place in a zip-loc bag! 

You can then let the baked dessert thaw overnight, and re-heat in the oven until warm again! If baking from frozen, no need to thaw. Just bake frozen and add a few extra minutes of baking time!

slice of blueberry crostata on a plate

Recipe FAQs

How do you keep the bottom of the galette from getting soggy?

You could always try brushing the bottom of the dough with an egg white first before adding the fruit filling. You could also try baking the galette in the bottom third of your oven to heat up the crust more.

What’s the difference between a crostata and a galette?

Basically a crostata is the Italian term, and galette is the French term. You can use either interchangeably.ย 

Is galette dough the same as pie dough?

Yes you are going to use a flaky crust for this crostata, or galette, just like you would for a pie. You will only need a single pie crust for this recipe.

blueberry crostata topped with vanilla ice cream

More Desserts To Try!

If it’s summer time and you’re looking for more easy dessert recipes to serve, then be sure to try my peanut butter rice krispie treats – an easy no bake treat. Or my mint chocolate chip ice cream, a no churn recipe that’s better than store-bought!

And I love making my strawberry pound cake when strawberries are in season in the summer. Since it’s made in a bundt pan, there’s no fussy decorating needed! Just a simple glaze is poured over the top.

Grab My Pie Book Now!

Imagine making a homemade pie from scratch that everyone raves about! This e-book, Thanksgiving Pies And Treats, has the best Thanksgiving Pies and desserts perfect for the holiday season!

Plus learn how to make the best pie crust from scratch and get all my best pie making tips. Get the e-book now!

whole blueberry galette topped with vanilla ice cream

Blueberry Crostata

Thisย blueberry crostataย recipe is an easy summer dessert to make when its blueberry season! Made with fresh blueberries, lemon, and a buttery pie crust. This dessert mixes up and is ready to bake in minutes!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 180kcal

Ingredients

  • 1 pie crust store-bought or homemade
  • 4 cups blueberries fresh or frozen (thawed)
  • โ…“ cup (67 g) granulated white sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • Pinch salt
  • Egg wash: 1 beaten egg + 1 tablespoon of water
  • Coarse sugar for sprinkling

Instructions

  • Preheat the oven. Preheat the oven to 400ยฐF and position a rack in the center of your oven. Line a rimmed baking sheet with parchment paper.
  • Make the blueberry filling. In a large bowl, stir together the blueberries, sugar, lemon zest, lemon juice, corn starch and salt. Set aside while you roll out the pie dough. 4 cups blueberries โ…“ cup (67 g) granulated white sugar 1 teaspoon lemon zest 1 tablespoon lemon juice 2 tablespoons cornstarch Pinch salt
  • Roll out the chilled pie dough: On a floured work surface,with a rolling pin, roll out the disc of pie dough. Turn the dough a quarter turn after every few rolls until you have a circle 12-inches in diameter. 1 pie crust
  • Form the crostata. Place the dough onto a parchment paper rimmed lined baking sheet. Add the fruit mixture to the center of the dough, leaving a 2โ€ border. Fold the border over the filling, leaving the center exposed, overlapping where necessary. Chill in the fridge for 15-30 minutes to help with chilling pie crust and preventing leaks.
  • Make an egg wash. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the crust edges with the egg wash, and sprinkle with coarse sugar. You wonโ€™t use the whole egg wash. Egg wash: 1 beaten egg + 1 tablespoon of water Coarse sugar
  • Bake the crostata. Bake the crostata for about 40- 45 minutes until golden brown and the filling is bubbling. Transfer the galette to a wire cooling rack to cool at least 20 minutes. Serve warm or room temperature.

Notes

  • Make ahead: You can make the both the pie crust and filling up to 3 days ahead of time. Simply keep separate and then assemble and bake as directed.
  • ย 
    Storage: To store leftovers, I like to wrap in aluminum foil and then place in a freezer bag and store at room temperature for up to 2 days or in the fridge for up to 4 days. The pie crust will soften over time.
  • ย 
    Freezing: You can freeze this baked or unbaked for up to 3 months. Just place this dessert on a cookie sheet on parchment paper, then freeze until solid. You can then wrap in plastic wrap and ย place in a zip-loc bag!ย You can then let the baked dessert thaw overnight, and re-heat in the oven until warm again! If baking from frozen, no need to thaw. Just bake frozen and add a few extra minutes of baking time!
  • Be sure to use a rimmed baking sheet in case any juices spill over and they donโ€™t get spill off the sheet into the bottom of the oven!

Nutrition

Calories: 180kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 88mg | Potassium: 80mg | Fiber: 2g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

6 Comments

  1. 5 stars
    THE perfect summer recipe and it couldn’t be easier. This is my go-to recipe for using up our blueberry haul from the U-Pick farm!

    1. A great way to use up your blueberry bounty, thank you!

  2. 5 stars
    Amazing! I had frozen blueberries in the freezer so thought Iโ€™d give this a go and it was delicious. Thank you!

    1. Wonderful, thank you so much!

  3. 5 stars
    This was everything a gourmet dessert should be, and then some! Was quick, easy and decadent; definitely, a new favorite recipe!

    1. Thank you so much for a great review, I am so happy that you enjoyed the Crostata!

5 from 3 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More You'll Love!