Italian Blueberry Crostata Recipe
Serves 8
20 mins prep
30 mins cook
45 mins Chilling/Cooling
95 mins total
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.
Pie Crust
Blueberry Filling
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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.
