A crostata by any other name…
August is peak blueberry season in New England, and this gluten-free Blueberry Crostata is one of my favorite desserts to make. Crostata is the Italian name for a rustic pie; in French it is called a galette. No matter what you call them, they are delicious and one of the easiest desserts to make. Served with a little bit of lightly sweetened whipped cream, whipped coconut cream or vanilla ice cream, this is the perfect ending to any summer meal.
Have fun and get creative
Instead of making a gluten-free blueberry crostata, try replacing the blueberries with blackberries, strawberries, diced peaches, or any combination of fruit you like.
The perfect crust
My favorite crust for this is my fool proof pie crust or my ultimate vegan pie crust (click link for recipe). The crust recipes will both make more than you need. They also freeze really well, and the bonus is you will have crust ready to go any time you want to bake something on the fly.
Gluten-Free Blueberry Crostata
- 760 grams fresh blueberries (4 cups) (or frozen, not thawed)
- 75 grams sugar (more or less, depending on the sweetness and ripeness of the fruit)
- 1 tablespoon fresh lime or orange juice
- 1 teaspoon cornstarch, mixed with 2 teaspoon cold water
- 1 lime, zested (or zest of ½ orange)
- pinch kosher salt
Combine the berries, sugar and juice in a saucepan, and bring to a boil over medium-high heat.
Add the cornstarch/water slurry, bring to a boil and cook about a minute until the mixture thickens.
Remove from the heat, and stir in the citrus zest and salt.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough into a 12-inch round, about ¼-inch thick. Transfer the dough to the prepared baking sheet.
Mound the fruit filling in the center of the crust, leaving a 2-inch border.
Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle some sugar evenly over the dough.
Bake about 30 minutes until the crust is golden brown, and the fruit is bubbling. Let cool for 10 minutes before slicing. Serve warm or at room temperature.