last summer, i posted a quick visual ode to my blueberry crostata. it’s fairly straightforward, super seasonal, and so yummerz.
now, finally, i present to you the recipe!
blueberry crostata. or galette. or freeform tart.
part I: the crust
this recipe yields two discs of pie dough for two crusts. if you don’t feel like using the second, freeze it for later. this dough also works amazingly for a flaky buttery apple pie. (adapted from america’s test kitchen)
what you need:
- 2 and 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons vegetable shortening scooped or cut into smallish 1/2-inch pieces, and chilled if you happen to remember to refrigerate it (gasp – that’s right. this recipe uses crisco! trust the american test kitchen. it works. also, i never remember to chill it.)
- 12 tablespoons (1.5 sticks) cold unsalted butter cut up into 1/4-inch pieces
- 6-8 tablespoons ice water (literally just stick some ice in a cup of water & measure it out of there)
what you do, food processor method:
(alternatively, you can grate your cold butter like cheese, or you can use a pastry cutter, but a food processor makes this pretty foolproof)
process the flour, sugar, and salt in the food processor until combined. scatter the shortening pieces and process about 10 seconds until it looks like coarse damp sand. do the same with the butter pieces until you have coarse crumbs, again looking a little like damp crumbly sand (but with chunks–chunks are good).
transfer it all to a big bowl.
sprinkle 6 tablespoons of the ice water over the mixture and using a stiff rubber/silicone spatula, stir and press the dough together until it sticks together into a big clump. if it doesn’t stick together, add more ice water just a little bit (one tablespoon) at a time until it does. it should stick to itself but not be wet.
divide the dough into two even pieces and using your hands but working quickly, flatten each piece into a disc, like a big flat hockey puck, about the size of a hand (5 inches or so). if it looks like it’s dotted with pebbles of butter, you’re good.
using plastic wrap, tightly wrap each disc and refrigerate for 1 hour (or more, but you shouldn’t let it sit in the fridge forever, obviously). when you’re ready to use it, let it sit at room temp for a little bit so it becomes easily rollable. but don’t let it sit longer than 30 minutes or anywhere close to heat because it will only hurt your ability to roll it without sticking or coming apart. (that said, this last time, i totally left it out too long and i still used it anyway… it was just messier to handle and not as nice and flaky in the end.)
part II: the blueberry filling
what you need:
- 3 cups of blueberries (or any berries, really)
- 2 Tbsp sugar
- 2 Tbsp lemon juice
- 2 Tbsp flour
what you do:
toss the berries, sugar, lemon juice and flour in a bowl. that’s it.
part III: make the delicious berry tart magic happen!
heat the oven to 400 degrees.
roll out your slightly softened pie crust until it is about 13 inches in diameter, dusting with flour as needed to keep it from sticking. i like to roll it out directly onto a parchment-lined baking sheet and leave it on the parchment for baking.
spoon your berry filling into a big pile in the center of the dough, leaving about 2 inches of space around the edges as a border so you can fold up the edges.
fold up the edges and pleat it together around the pile of fruit. (note: the picture above shows the tart just after folding up the edges. it was messy because i let the crust dough sit out too long and it got super soft and mushy. still, i am lazy and went ahead with it and it turned out ok, just not ideal.)
optional: brush the top crust with an egg wash (1 egg white lightly beaten with 1 tablespoon of water)
bake until the crust is golden brown and the fruit is bubbly, about 40 minutes.
let the tart cool before you try to cut it, and if possible, slide it off of the baking sheet and cool on a rack.
serve as-is or pair it with vanilla ice cream!