Blueberry Crostata
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!
Servings: 8 servings
Calories: 180kcal
Ingredients
- 1 pie crust store-bought or homemade
- 4 cups blueberries fresh or frozen (thawed)
- ⅓ 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 400°F 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 ⅓ 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 2” 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 won’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.
Video
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.
- 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.
- 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 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!
- Be sure to use a rimmed baking sheet in case any juices spill over and they don’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