Italian Blueberry Crostata Recipe
This Italian blueberry crostata recipe is an easy and simple dessert. Also known as a galette, this rustic pie is made with a homemade pie crust and can be made with fresh or frozen blueberries.
Ingredients
Pie Crust
- 1 ¼ cup all purpose flour
- ¼ teaspoon kosher salt
- 1 stick unsalted butter cold
- 3-5 Tablespoons ice water
Blueberry Filling
- 1 pint fresh or frozen blueberries
- ¼ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 Tablespoons cornstarch
- 1 whole egg
- 1 Tablespoon water
- turbinado sugar
- whipped cream
Instructions
Pie Crust
- In a food processor, combine the flour, salt and cold butter and pulse until the butter is combined and broken into pieces the size of small pebbles.
- Add the ice water one tablespoon at a time, pulsing after each addition until the dough just starts to clump together.
- Pour the crumbly dough mixture into a kitchen or tea towel and wrap it up, twisting it at the top to help form a disc of dough.
- Wrap the pie dough disc in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- When the pie dough is done chilling, roll it out into a large circle that is approximately one quarter inch thick and place it on a sheet pan lined with parchment paper.
Blueberry Filling
- Preheat the oven to 375˚.
- In a mixing bowl, combine the blueberries, sugar, lemon juice, lemon zest and cornstarch and mix together so everything is well combined.
- Pour the filling into the middle of the pie dough and fold up the edges around the filling to form a crust.
- Scramble the egg and water together and brush the mixture on the pie dough and then sprinkle it with the turbinado sugar.
- Bake the blueberry crostata in the preheated oven for 30 minutes or until the filling is bubbly and the crust is golden brown.
- Allow the crostata to cool for 10-15 minutes and then slice and serve topped with freshly whipped cream, if desired.
Notes
- Make sure the ingredients for the pie crust are very cold and don't overwork the dough for the flakiest, most tender crust.
- Thoroughly mix the blueberry filling for the crostata so all of the flavors are incorporated evenly.
- Allow the crostata to cool for 10-15 minutes before slicing and serving so that the juices don't all run out when you cut into it. The crostata can be served slightly warm or room temperature.
Substitutions and Variations
- Crust - Store bought pie dough may be used instead of homemade.
- Blueberries - Fresh or frozen blueberries may be used. Frozen berries do not need to be thawed prior to use.
- Fruit - Substitute the blueberries another fruit or combination of fruits, such as strawberries, peaches, raspberries, pears, cherries or blackberries.
- Toppings - Powdered sugar or ice cream would be other great toppings.
- Gluten Free - Use gluten free pie dough.
- Dairy Free - Substitute the butter for dairy free butter in the pie crust or use a dairy free pie dough and dairy free whipped cream.
- Egg Free - Use milk to brush the pie dough instead of the egg wash.
- Turbinado Sugar - Granulated sugar can be used, but will have less texture.
Make Ahead and Storage Instructions
Pie dough can be prepared up to 3 days ahead of time and stored tightly wrapped in plastic wrap in the refrigerator. Dough can also be wrapped in plastic wrap and stored in an airtight container in the freezer for up to 3 months. Frozen dough should be thawed completely in the refrigerator. Dough that has been thawed or stored in the refrigerator for a while should be taken out 30 minutes before use to make rolling out easier. Leftovers will keep in the refrigerator for 3-5 days when stored in an airtight container and can be warmed up in the oven or microwave, if desired.Nutrition
Serving: 1sliceCalories: 214kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 76mgPotassium: 72mgFiber: 2gSugar: 6gVitamin A: 385IUVitamin C: 7mgCalcium: 11mgIron: 1mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!