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. 😉