Gluten-Free Blueberry Crostata

5 from 14 votes

Prep Time30

Cook Time30

Resting time10

Total Time1 10

Course: Dessert

Cuisine: American, Italian

Keyword: Blueberry, Crostata,, Dessert, Gluten Free, Pie

Servings:

Calories: 284kcal

Author: Alina Eisenhauer

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.