If using Pillsbury Pie Dough to make one large crostata, double up the crust, otherwise after about two minutes in the oven, the juices will drip out of the bottom of crostata. If serving more than 3 people, make two. For the calories, make something else. Really not worth it. Berry mix itself is tasty.
Rustic Berry Crostata
Grandmother's fried pies inspired these individual tarts, filled with summer berries and peaches. You can assemble this 30 minutes before you bake it; keep chilled. You can also make one large tart and, in a pinch, use store-bought pastry.
Bake: 45 Minutes
Chill: 1 Hour
- For pastry crust:
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cut into pieces
- 1 large egg yolk
- 3 tablespoons ice-cold milk (or water)
- For berry filling:
- 2 cups fresh blueberries (about 1 pint)
- 1 cup fresh raspberries (about 1/2 pint)
- 1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons)
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons butter, cut into 8 pieces
- 1 large egg
- 1 to 2 tablespoons milk
- 1. Combine first 3 ingredients in a large bowl. Mix in 1 cup cold butter with a pastry blender or two forks until mixture resembles coarse meal. Whisk together egg yolk and 3 tablespoons milk; pour into flour mixture, stirring just until dough starts to form a ball. Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap; place in refrigerator at least 1 hour or overnight.
- 2. Preheat oven to 375°.
- 3. Combine blueberries, raspberries, 1/3 cup sugar, and next 4 ingredients in a large bowl.
- 4. Remove dough from refrigerator; divide evenly into 8 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets. Scoop 1/4 cup berry mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
- 5. Combine egg and milk; brush outside of each tart with the egg wash. Sprinkle tarts with about 1 to 2 tablespoons sugar. Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking. Let cool on pan 5 minutes. Remove to a wire rack; let cool. Serve with lightly sweetened whipped cream or vanilla ice cream.
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