Blueberry-Peach Crostata–an Unconstructed Pie!

I’m not only baking gluten-free, I’m learning some new Italian words.  When I was leaning to bake an unconstructed fruit pie was called a galette.  Which must be the French name for it.  Recently, I saw this recipe on an Italian food blog and had to find out what a crostata was.  Yep, it was a galette–same thing!

I haven’t made one of these in a while, and, of course I had fresh fruit, so dessert was decided on.  It was gluten-free and delicious.  Everyone agreed that I have to do this more often.  You can make this recipe with 3 cups of almost any fresh fruit.  I didn’t have quite that much of blueberries so I added the meat of one ripe peach.  I love those two flavors together anyway!

This is a laid back recipe, so don’t fret if the juice flows out of the crust.  Just be sure to bake it on a rimmed baking sheet to catch the drips.  And don’t worry if the pastry cracks as you fold it up–just pinch it closed and it will be fine!  Take the stress of baking gluten-free pies out of your life–move on to unconstructed pies–a galette or a crostata.  No matter what you call it your family will say, “Yum!”

Blueberry Peach Crostata
  • 1¾ cup Baking Free™ gluten-free All Purpose Flour (217 g)
  • 1 tablespoon sugar
  • 1½ stick unsalted butter (cut into slices)
  • ¼ cup ice water (scant)
Filling & Topping
  • 2 cups fresh blueberries
  • 1 cup sliced fresh peaches (1 peach)
  • 1 tablespoon cornstarch
  • zest and juice from 1 lemon
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter (cut into small pieces)
  • 1 egg (beaten)
  • 2 teaspoons turbinado sugar
  1. Place flour and sugar in a food processor and give it a whirl. Add the slices of butter and process again, pulsing until the butter is all broken up. Add half of the ice water and pulse. Keep adding until the dough gathers together into a ball. Place the dough on a floured piece of plastic wrap and flatten into a disk. Flour the top of the dough, wrap it up and refrigerator for at least 10 minutes. You can make this dough ahead of time and just keep it in the refrigerator if you want.
Filling & Topping
  1. Place the blueberries and peaches in a medium bowl. In a small bowl, place the sugar, cornstarch, lemon zest and juice and cinnamon and blend with a whisk. Pour this over the fruit and toss to coat thoroughly. At this point you can also place the filling in the refrigerator until you are ready to assemble the dessert for baking. I found that my fruit produced too much juice when I did this, so I drained some of it. The finished dessert was still quite juicy.
  2. Preheat oven to 375 degrees F. Place a piece of parchment on a rimmed baking sheet. I used a pizza pan. Take the dough our of the refrigerator, unwrap and let it sit for 15-20 minutes. Place another piece of floured plastic wrap on top of the dough and roll the dough into a 12-inch or so circle. Transfer to the parchment lined pan. I refrigerated the dough for about 5 minutes at this point so the edges firmed up.
  3. Place the filling on top of the dough, leaving a 2-inch border of dough with no filling. Dot the filling with the butter and carefully fold the dough over the filing, leaving the center with no dough. See picture. Brush the dough with the beaten egg and sprinkle with the sugar. Bake about 45-55 minutes, until the dough is golden brown. Remove from oven and allow to sit and cool before you serve it. Serves 6-8. Makes 1 crostata--unconstructed pie.