Well, is it a crostata or a galette? I’ve been wondering about that lately and as it turns out they are one and the same. One Italian, the other French. Both delicious. Crostatas and galettes are free-form and rustic and can be sweet or savory. Think of them as the free-spirited siblings of a tart or torte.
I love the simplicity of mixing a few things together in a bowl, adding them to the center of a rolled out round of dough, and crimping the edges. Into the oven and done. Perfection in about 30 minutes!
It’s blueberry time here at Kraemer House and if you missed the Blueberry Butter Cake with Pecan Streusel Topping, you have to check it out. It’s OMG good!
Here’s all you need for 30 Minute Blueberry Crostata. By the way, I use turbinado sugar in the recipe. Turbinado is golden-colored raw cane sugar with large sparkling crystals and a rich aroma. Since it’s derived from the initial pressing of sugar cane, more of the natural molasses remains in the crystals. In this recipe, it adds a wonderful crunch to the crust but if you only have granulated white sugar, don’t fret. It’ll turn out just as perfect.
Unroll the dough on a parchment lined baking sheet. Mix together the blueberries, sugar, lemon juice and zest, and corn starch and place in center of dough. Fold and crimp the edges, dot blueberries and brush edges with butter, then sprinkle with sugar. Bake for about 20 minutes. That’s it!
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- 2 cups fresh blueberries
- 3 tablespoons turbinado sugar, divided use
- juice and zest of lemon
- 2 tablespoons cornstarch
- 2 tablespoons butter, softened
- Heat oven to 425 degrees. Line a large baking sheet with parchment paper and unroll pie crust in pan.
- In a medium bowl, mix together the blueberries, 2 tablespoons sugar, lemon juice and zest, and cornstarch. Spoon into crust to with 2-inches of edge. Fold and crimp the edges. Dot blueberries with 1 tablespoon butter. Brush the crust edge with remaining 1 tablespoon butter and sprinkle crust and fruit with remaining 1 tablespoon sugar.
- Bake 20-22 minutes or until golden brown. Cool in pan before slicing and serving.
I am pretty sure that this was the best slice. 😉
God love ya ! …..I really would rather eat this than dinner 🙂
ME TOO, Lori! 🙂 I always look at the dessert menu first. I say: Dessert for dinner!
I do also! I plan dinner around dessert!
Love blueberries. This is a wonderful recipe and it is even delicious if you skip the sugar. I did sprinkle some on the crust to make it look pretty but so delicious even without the sugar !! I hope Pillsbury invites you to the celebration in Tenn. you have earned an invitation with all your creative ideas. Love reading your blog !!
Aw thank you so much Joanne–I know that whipped cream you made was awesome! And, yes! I would LOVE to attend the next Bake-Off Contest! 🙂
We love your Blueberry Crostata photos over here at Yum Goggle and would love for you to submit your photos to our site! Our policy is that if you took the time to bake and photograph it, we should feature it!
Thanks, Yum Girl! I’ll definitely be check our Yum Goggle! 🙂
wow! wonderful !!
Thanks, Rumela!
I made this tonight and it was wonderful. The blueberries were just the perfect amount of sweet! I did have some juice leak out into the oven–next time I’ll use my rimmed pan. Thanks for a great recipe.
It’s hard to find well-informed people for this topic, however, you sound like you know what you’re talking about!
Thanks
Here is my blog; ingredients in phen375
Do you have any nut crust instead of regular crest. I try to stay rice flour, stevia and no pasta or bread. Had ine once in a health foid store but girl had quit andvtoid awesome recipe. Had cashews and other nuts in it wit some tyoe of bluberry cheesecake. Was to die for. Still hunting for it.
thanks Diane HAWLEY
Made the Blueberry Crostata last night and was so pleased I used the recipe again today to make one for a friend, and a Montana “Huckleberry” Crostata for my family – ALL THREE CROSTATAS WERE FANTASTIC!!!! Thank you for the recipe. It is so simple, and I honestly can’t tell much difference between my “homemade” (30min to make-it crust) and the instant roll-out-of-the-box – my family NEVER noticed HAHA. Lemons vary in size and liquid content so drastically, that I just reduced the lemon zest and liquid on the two crostatas made today as it was overwhelming on the first one. Thanks again for a “KEEPER RECIPE.”
This recipe works great with raspberries as well.
We ARE eating this for dinner tonight!
My favorite frozen pie crust is Trader Joe’s … it’s as good as homemade and you can make crostadas with no muss or fuss at all.
I was wondering can you make the crostata a couple hours in advance? Will it still be good? Wanted to bring it to someones house for thanksgiving….
I wondered – if you didn’t have any lemons, would it be OK to leave the lemon juice and lemon zest out?
I never use lemon. I don’t like to ruin my sweet with sour!!!