An Easy Blueberry Crostata

by Darina on August 6, 2012

I have an easy recipe for you today. An blueberry crostata made with puff pastry. You can call it a galette, too, if you will. One is Italian, the other French, but they are essentially the same thing; a rustic sort of pie that you can fill with a variety of fruit. I got this recipe online from Julie Rosendaal, the voice behind the popular blog Dinner with Julie. I’m amazed by this woman. Not only is she an accomplished food writer and recipe developer, she’s a mom and has been blogging prolifically for the last five years. I’m always in awe of women who can manage a family and accomplish so much in their work lives, while I give myself props daily for getting my singleton self into the office on time.

As an alternative, Julie recently posted this recipe for a peach, strawberry, and blueberry galette made with an all-butter pastry dough. But if you’re in a hurry and want something quick yet impressive, try the puff pastry method below.

Blueberry Crostata
adapted from Julie Rosendaal


1 sheet puff pastry, thawed
1/2 cup sugar
2 tablespoons cornstarch
3 cups fresh blueberries
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
coarse sugar, for sprinkling


1) Preheat oven to 425F. Line a large, rimmed baking sheet with parchment paper.
2) In a small bowl, stir together the sugar and cornstarch to get rid of any lumps. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt.
3) Unwrap the puff pastry onto the sheet. Mound the blueberries into the middle of the dough, leaving an inch or two around the edges. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
4) Brush the pastry with egg and sprinkle with the course sugar. Bake until golden, about 20-25 minutes. If the dough is browning too quickly, cover loosely with foil. Cool for a few minutes and serve with vanilla bean ice cream.

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{ 10 comments… read them below or add one }

Russell at Chasing Delicious August 8, 2012 at 4:46 pm

This looks so darn good! I think I know what I will be doing with my blueberries.

Darina August 8, 2012 at 6:17 pm

It is pretty darn good–and super easy :)

Mahlet January 2, 2013 at 8:54 am

We recently made this for our New Year’s Eve dessert. It was super easy and delish. Thanks so much for posting!

Darina January 2, 2013 at 5:22 pm

Thank you for stopping by. I’m glad you liked it. Happy New Year!

Cheryl Fielitz June 19, 2013 at 5:03 am

Just saw this on Pinterest and it looks great! Quick clarification…is the baking time really 2-25 minutes? Seems like an awfully long window. My gut says it’s probably 20-25, but I just thought I’d check…thanks!

Darina June 19, 2013 at 5:59 pm

Yikes! Thanks for pointing that out. I have fixed it now. Give this one a try. Super easy and so delicious.

Viktoria June 25, 2013 at 6:18 pm

I have baked the puffed Pastry with Apples!
Slices Apples ,sprinkle with Sugar ,Cinnaman and Butter
Bake at 400- for 30 min.
Brush with Apricot Jelly mixed with a little water.yummy!

Karen August 1, 2013 at 5:38 am

What are the dimensions for a sheet of puff pastry?

Audrey December 18, 2015 at 8:58 pm

how do you keep the bottom of the pastry from dissolving/breaking and becoming too thin to support the weight of the berries? I almost feel like I should use two or three sheets of pastry for the base.

Darina December 23, 2015 at 4:10 pm

You can roll it out to be as thick as you like, as it is quite sturdy. It will expand a lot in the oven. I don’t think you need more than one sheet but you can try. I’ve always done well with the one. Thanks for stopping by.

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