Published July 9, 2021.This post may contain affiliate links. Please read my disclosure policy.
This tasty homemade blueberry crostata recipe comes together very quickly and is the perfect dessert for all those berry and pie crust-loving fans.
There is nothing like a delicious dessert to finish off a great meal. If you’re looking to expand your current repertoire of sweets, then you absolutely have to check out how to make my banana pudding or cannoli recipe.
Crostata
A crostata is a free-formed open-face tart that will often have a decorative dough lattice on top. It is essentially a rolled-out homemade pie crust where the fruit is placed in the center and the outside edges are folded in.
Crostata’s have become more popularized in the last 10-15 years and are lauded for its few basic household ingredients and ability to make a tasty pie-like dessert without having to worry about the perfection of pie. It is a very forgiving dessert while the filling can be customized to your liking.
What’s the Difference Between a Crostata and Galette?
The only difference between a crostata and a galette is the name. Plainly put, crostata is Italian while a galette is French. The ingredients in both are exactly the same and are interchangeable.
How to Make a Blueberry Crostata from Scratch
Follow these easy to prepare step-by-step instructions for making a homemade blueberry crostata from scratch:
In a food processor, process the flour, butter, salt, and cold water until it forms a meal.
Transfer the dough to a floured surface and roll it out until It’s about and 1/8” thick.
Place the rolled-out dough onto a sheet tray lined with parchment paper and let it rest in the refrigerator.
In a bowl mix together the fresh blueberries, sugar, cinnamon, corn starch, lemon juice, and lemon zest using a rubber spatula until combined.
Transfer the blueberry filling to the center of the rolled-out dough.
Fold up the outside edges of the dough to the center overlapping until it has been completely rolled up.
Brush the top of the dough with an egg wash and sprinkle on turbinado sugar, and then bake at 375° for 40-45 minutes.
Serve the crostata cooled or warm with optional whipped cream.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving.
Chef notes + tips
- The blueberry filling can absolutely be swapped out with your favorite berries or fruit such as apples to make an apple galette.
- You can serve this recipe warm or cold, it’s up to you.
More Dessert Recipes
- Pound Cake
- Funnel Cake
- Angel Food Cake
- Rice Pudding
- Clafoutis
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Homemade Blueberry Crostata Recipe (Galette)
5 from 18 votes
This homemade blueberry crostata recipe comes together very quickly and is the perfect dessert for all those berry and pie crust-loving fans.
Servings: 8
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Ingredients
For the Dough:
- 1 ½ cups all-purpose or bread flour
- 1/2 teaspoon salt
- 4 ounces cold unsalted butter cut into chunks
- 4 to 5 tablespoons ice cold water
- 1 egg and 1 tablespoon of milk whisked to make an egg wash
- 2 tablespoons turbinado sugar
For the Filling:
- 4 cups fresh blueberries
- 1 cup of sugar
- 3 tablespoons corn starch
- ½ teaspoon ground cinnamon
- juice and zest of 1/2 lemon
Instructions
Preheat the oven to 375°
In a food processor add in the flour and salt and pulse to mix.
Next add in the butter and pulse until the butter is the size of a small grain.
Slowly drizzle in the water while pulsing until it is combined.
Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper and chill in the refrigerator until ready to use.
In a large bowl mix together the berries, sugar, corn starch, cinnamon, lemon juice, and lemon juice using a rubber spatula.
Pour the mixed berries into the center of the dough and fold up the dough on all sides to the center.
Brush the outside of the dough with the egg wash and sprinkle the turbinado sugar on top.
Bake at 375° for 40 to 45 minutes or until golden brown.
Serve warm or completely cooled with optional whipped cream.
Notes
Chef Notes:
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving.
The blueberry filling can absolutely be swapped out with your favorite berries or fruit such as apples to make an apple galette.
You can serve this recipe warm or cold, it’s up to you.
Nutrition
Calories: 366kcalCarbohydrates: 42gProtein: 1gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 150mgPotassium: 66mgFiber: 2gSugar: 35gVitamin A: 749IUVitamin C: 7mgCalcium: 13mgIron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Chef Billy Parisi
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53 comments
- Jeanne
I made this for the third time…..even better! My grandsons squealed when they saw I had made another one – we ate it after the sloppy joes! SO DELISH! I will make it again and again. I ended up buying a food processor to make it even easier. Mine wasn’t as pretty but it was still great!
- Reply
- Shirley
Going to make this tomorrow for a gals lunch. Can I use frozen blueberries? If I do do I use then from frozen or thaw overnight and discard the juice?
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I’d thaw and discard juice
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- Ms. Mary
Have made several times! The best!!
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- Ali
I made this for friends and it was a hit.
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excellent!
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- Debra
I made this for my Dad’s Birthday. He loved it. It turns my youngest grandson loves it, as well. He loved loved it so much, he ate half of it. I made a second one to see what all the raves were all about. ( I didn’t get to try the first one) It was not the chef/me that made this, (how do you say it?) “The Bomb”, it really is the recipe. It came together so easily. It isn’t overly sweet and it is not tart, whatsoever. One would think, adding the lemon rind and juice would be over powering. It isn’t. It is perfect. Guess what? My grandson came over the next night and finished this one off, as well. My Dad wants me to make the Peach next. I am afraid he will not get any of it, unless I make three of them. We shall see. Thank you Chef.
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hah. thanks for giving it a shot!!
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- Jeanne
I thought this might be a little hard since I don’t have a food processor but it was NOT. I brought it to my daughters home with three little boys and I wish you could have heard the raves. One said the best dessert ever! I must say, it was more delectable than I/you could imagine. So easy and just a crowd pleaser!
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fantastic!
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- Carol
I have made this crostata twice & it is so easy & delicious. Will be making it again today by my husband’s request. So much easier than making a pie & a lot less time consuming.
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thanks for giving it a shot!!
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- Carol
Truly delicious. I didn’t have a lemon so I used an orange. If you are afraid to make pies this is your way around that. Very easy to make. My husband has already asked for another!
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thanks for giving it a shot!!
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- Kathy Pinchick
So easy to make! Putting it into the freezer to serve to company on Sunday.
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excellent!
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- Elizabeth Ann Mello
Chef I made this crostada for my Independence Day dessert. Wow, it was the BEST ever. I have made blueberry pies many times but this by far exceeds them all. The blueberry consistence was great and the flavor was unbelievable. Definitely my new favorite dessert recipe. Thank you.
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Thanks for trying it!
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- Darlene
Great
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many thanks
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- MARSHA UNDERHILL
Great Video !! Love the Crostata and the fact I can swap out other fruits. Plus its fast and delicious. Thanks
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- Linda Ignace
First time to use food processor and voila-successful dough. Easy to follow recipe. The ingredients are already in the house. Thanks – a perfect first time dip your dough success!
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- Valerie Radcliffe
This is my go to summer dessert. Simple and delicious!! Just add a dollop of vanilla ice cream. Yummm!!
- Reply
thanks for giving it a shot!!
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- Beverly
Recipe was so easy to make and was delicious! Thanks for sharing!
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Love it!
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- Beverly
So easy to make and it was delicious! Thanks for sharing this recipe!
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so good!!
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- S Hoff
Delicious! Will make this again.
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Excellent!
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- renee
It’s so good, I’m surprised there were any leftovers. I went back in there twice with a spoon. I had enough blueberries to make another one, and if I didn’t have to go to work tomorrow, it’d be in the oven right now! Thank you for a great, easy reipe!
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- Pat Anderson
I have made this twice and it is absolutely delicious! I like the amount of lemon, and I put the zest in with the blueberries. My one problem: during baking the juice leaks. Any suggestions on how I might roll it out, fold it or do whatever differently?? Thank you!
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- M Jan Gochenaur
I made the pie crust (doubled, using all bacon grease, no butter), and it was great, but I had enough leftover to make another crust! I thought of doing the math to cut it back, but thought I’d try the crostata. I will not be doing any math– I always want leftover crust to make blueberry crostata! It was absolutely delicious! Usually I don’t like blueberry pie, too cloyingly sweet, but this was perfectly balanced. (I used only bottled juice, no zest– didn’t want to spend 45 minutes driving to get a lemon!) Thank you!!!
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- Marilyn
Billy,
I made this for hank and I, and it was delicious. I served it with vanilla bean ice
Cream it wa the bomb. Since i have 4 more for famil and friends. Everyone loves
It.
I just purchased fresh peaches from an orchard today and intend making a peach crostata tomorrow. I will eliminate the lemon add a little vanilla and butter.
Thanks again for all your recipes
Marilyn- Reply
- Valerie Radcliffe
If you use frozen blackberries, do you thaw and drain, or just mix everything up frozen?
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I think you should go in frozen.
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- Patricia Chase
Can I get by with a little less blueberries?
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yes
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- Lori
Too much lemon juice but making it again with just zest otherwise it was delicious!
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- tryack
no food processor….blender/hand mixer do the same?
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yup, just more work but obviously doable!
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- Michael Engberg
My wife is not a big fan of blueberries. Can I assume raspberries or other fruits could be substituted?
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You Can 🙂
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- ginny
the lemon zest goes in the filling, right? don’t see it in the instructions
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You could, I simply put it on the top.
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- Lori
Is there an egg and dairy free substitute for the wash?
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There certainly could be, just not sure what it is. Maybe almond milk?
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- Linda Winchell
Only thing I would add or do differently to this is add some lavender to the mix!! So yummy!!
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- Anuhea
When you roll out the dough, I assume it’s into a circular shape?
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Yup!
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- Tim Nona
can I guess that if I made this into two or three crostadas, the remained would freeze OK? Just me here, and one big one would be too much.
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They should freeze just fine!
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