The Ina Garten pastry recipe I use (see link below on blogpost) makes enough for two crostatas. If I don’t need two, I freeze one round of dough for another time. If you want an all strawberry crostata, just skip the blueberries and increase the strawberries by ½ cup. For Memorial Day or the Fourth of July, this dessert is red, white, and blue if you add a scoop of vanilla ice cream or a spoonful of whipped cream!
Ingredients
Pastry for one crostata--recipe below on blog or use your own or purchased pie dough
3cupssliced strawberries
½cupblueberries
2tablespoonsgranulated sugar -- plus one teaspoon for sprinkling on pastry before baking
2tablespoonsunbleached all-purpose flour plus extra for dusting counter
Pinchkosher salt
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1egg - well-beaten with a teaspoon of water for brushing pastry before baking
Instructions
Make pastry according to directions. Chill one round of dough for at least an hour and freeze the other if not using.
While the pastry chills, in a large bowl, stir together the berries, 2 tablespoons each sugar and unbleached all-purpose flour, the pinch of salt, and the lemon juice. Let rest and macerate at room temperature while you wait for the pastry to chill.
Preheat the oven to 400 degrees F and place rack at center.
Sprinkle the counter or board lightly with flour. Roll out the chilled pastry dough into an 11-inch round. Roll up the dough onto the rolling pin (or carefully fold into fourths) and move the dough to a parchment paper lined rimmed baking sheet. Spoon the berry mixture into the center of the pastry, leaving 1 – 1 ½ inches around the edges. Bring up the edges of the dough around the berries, folding gently as needed to go around in a circle. Brush the top of the pastry with the beaten egg and sprinkle with the reserved teaspoon of granulated sugar.
Bake for 25-30 minutes or until golden and fruit is tender. Don’t worry if some juices have escaped onto the parchment paper. Remove pan to a cooling rack. When it has sat for 15-20 minutes, move the pan off the rack. Using both hands, lift the parchment paper off the pan (keeping crostata level), and place it back onto the rack with the pie still on it. Carefully slide the crostata off the paper and onto the rack while pulling the paper from underneath it. Serve warm or at room temperature. (You can also use two spatulas to get the crostata off the paper and onto the rack, but I think the sliding method works better.)
Notes
Copyright Alyce Morgan, 2020. All rights reserved.