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Enjoy summer’s best berries in this easy and delicious Mixed Berry Crostata
Summer berries are the perfect addition to just about everything and anything. Enjoying a bowl of yogurt for breakfast? Top it with a few ripe berries. Tossing a simple salad together for dinner? Throw in a few blueberries or strawberries for a sublime treat. Have you ever tried blackberries on a pizza? So good, I promise!
It’s easy to throw in a few berries and add a lively pop of flavor to all your favorite dishes. In addition to those savory recipes, summer berries wrapped in a buttery, crispy crust are some of my favorites! Whether it be in a pie, cobbler, or this crostata, berries and crust are the perfect match.
What’s the difference between a crostata and a galette?
Crostata is an Italian term and galette is French. That’s it! Both are rustic pies made on a baking sheet instead of in a pie plate or tart pan. They can be sweet or savory and filled with just about anything you can imagine. While they’re easy to make, there are some common mistakes that can ruin your fun little creation.
Check out this post by Rochelle Bilow at Bon Appétit for tips on making the best galette.
What kind of fruit can you use in a crostata?
Make this crostata with your favorite berries or stone fruits, or a combination of both. We love the peach and blueberry combo and plums and blackberries are great together too. If you’re using juicy fruits, I recommend adding cornstarch to the sugar before tossing over the fruit. This little trick will help prevent all the juices from oozing out when the crostata is sliced.
Serve with a scoop of vanilla ice cream for an incredible slice of heaven!
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Mixed Berry Crostata
Ingredients
For the pastry dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup powdered sugar
- 12 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water
For the filling:
- 4 cups mixed berries (blackberries, blueberries and raspberries)
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- Juice of ½ lemon
- 1 tablespoon cold unsalted butter, cut into small pieces
- egg wash
- Coarse sugar for topping
Instructions
To prepare the pastry dough:
- Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
- Gather the dough together and divide into two equal size pieces. Form each piece into a disc and place on a piece of plastic wrap. Wrap tightly and refrigerate for 1 hour or overnight. If chilled overnight allow the dough to rest at room temperature for 15-20 minutes before rolling out.
To assemble the crostata:
- Place the berries in a large mixing bowl. In a small bowl or measuring cup, whisk together the cornstarch and sugar and pour over the berries. Add the lemon juice and toss to combine.
- On a lightly floured, clean work surface, roll each disk into a 10-inch round. Transfer the disc to a parchment lined baking sheet. Repeat with the remaining dough. Mound half the berry mixture in the center of a dough round leaving a 2-inch border. Fold the edges of the dough up, overlapping as needed, covering part of the fruit. Scatter half the diced butter on top of the fruit. Refrigerate the assembled crostatas for 30 minutes.
- Preheat oven to 375°F.
- Brush the dough edges with a lightly beaten egg and sprinkle with coarse sugar. Bake the crostatas until crust is golden brown and the fruit is bubbling, about 45–50 minutes. Let cool before serving.
Recipe Notes
- Do not make the dough rounds any larger than 10 inches in diameter. The dough will be too thin and not hold together well.
- All butter crusts must remain cold. Chilling after assembling is important.
- Pastry dough recipe adapted from a recipe by Nigel Slater
Nutrition
Here are a few more summer berry recipes you might enjoy:
Mixed Berry Hand Pies with your favorite berries tucked inside a tender, flaky buttery crust. No fork needed!
Mini Deep Dish Berry Pies are made with fresh picked, juicy black raspberries, and a super soft, lightly sweet pastry dough making this a wonderful summer time treat!
Barbara Lyons
Such a delicious pie idea, I love the rustic look, I am about to make it for the third time, love the tartness of the added lemon.
Tricia Buice
Thanks Barbara! We truly appreciate the feedback.
Trina
I have made a few different versions of this, namely the recipes from Giada and Ina Garten. This was far and away my favorite! Significantly less sugar and a much more buttery, flaky crust. I will be making this again and again and sharing the recipe. Also, I cut it in half to make just two smaller ones (approx. 6 in. Baked 35 mins, perfection! Thank you!
Tricia Buice
Thanks for the feedback Trina! So glad you enjoyed this tasty crostata 🙂
John / Kitchen Riffs
I really like rustic-looking desserts like this. And easier to make than a regular pie. But the flavor always seems better — don’t know why that is. Anyway, terrific dish — nice way to use summer’s berries. Thanks!
Tricia Buice
Thank you John!
Len
Tried this recipe was fantastic I did make one addition is a little bit of grated lemon peel in my crust with the lemon sugar on everything that and then in the apple and and just as little thing zing fantastic recipe though FANTASTIC ❤️❤️
Tricia Buice
Thanks for trying this recipe Len. I LOVE the addition of lemon zest in the crust. Truly brilliant discovery I’ll have to try. Thank you so much!
Jennifer @ Seasons and Suppers
By any name, this is just beautiful and delicious. A great way to enjoy Summer fruit 🙂
Tricia Buice
Thanks Jennifer – we agree!
PattiAnn
How about frozen berries? Summertime treat in the cold snowy winter?
Any hints.
Thanks.
Tricia Buice
Hi PattiAnn. I think frozen berries will be fine, slightly thawed. Enjoy!
Chris Scheuer
My favorite kind of summer dessert! This looks amazing, Tricia! Of course, you are “the pie queen” so I should not be the least bit surprised 🙂
Tricia Buice
Haha – you are too kind Chris. Thanks so much!!
Sue
Berries are so irresistible this time of year, and my favorite way to indulge is with ice cream in a simple dessert like this, pinning!
Tricia Buice
Thanks
angiesrecipes
It looks absolutely mouthwatering with ice cream!
Tricia Buice
Thanks Angie! Ice cream is always a good idea on pie 🙂