Mixed Berry Crostata


This is the second time I’ve made this crostata and it won’t be the last.  I made it for mother’s day brunch last year and it was the perfect sweet treat.  This time around, I made it as a Sunday dessert.  It was the perfect way to end the weekend full of good and healthy eating.

The strawberries I used were fresh, which is ideal for a crostata like this because fresh fruit has less moisture than frozen.  However, the blueberries were frozen.  My mom thawed them in a strainer with warm water running over them.  Then they were dried well, without crushing them, before being put into the filling mixture.  The pie crust is the trust, good old stand by, Ina Garten pie crust recipe.  Never fails.  This crust had also been in the freezer so long we didn’t know what it was because it wasn’t labeled and we forgot about it.  But it was still perfectly fine and baked up flaky and crisp as if it were made that day.

Berry Crostata:

For the Pastry (makes 2)

  • 2 cups all purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 sticks cold unsalted butter, cubed
  • 6 tablespoons ice water

For the Filling (makes 1)

  • 2 quarts of assorted fresh berries
  • 1 1/2 tablespoons sugar
  • 2 tablespoons lemon juice
  • Pinch of salt
  • 1 1/2 tablespoons all purpose flour

For Pastry

  1. Place flour, sugar, and salt in food processor. Pulse to combine.
  2. Add the butter and coat butter with flour
  3. Pulse until butter is the size of peas
  4. With processor running, add water all at once and keep pulsing until just before the dough comes together
  5. Roll dough into ball on floured surface, and cut in half
  6. Refrigerate for at least 1 hour

For Filling

  1. Mix the fruit with the sugar, lemon juice, flour and salt
  2. Preheat oven to 450 degrees
  3. Roll dough into a circle big enough to fit filling
  4. Fill the center of the circle with the fruit, and bring the excess dough up around the mound of fruit
  5. Make an egg wash with 1 egg and water to brush the sides and top of the crostata.  Sprinkle with granulated or coarse sugar
  6. Bake for 20-25 minutes until crust is golden brown and fruit is tender
  7. Let cool slightly before cutting




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