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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 simple scoop of ice cream for an incredible slice of heaven!
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- 2 cups all-purpose flour
- 12 tablespoons unsalted butter, cold and cut into cubes
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons ice water
- 4 cups mixed berries, (blackberries, blueberries and raspberries)
- 1 tablespoon cornstarch
- 1/3 cup granulated sugar
- Juice of 1/2 lemon
- 1 tablespoon cold unsalted butter, cut into small pieces
- egg wash
- Coarse sugar for topping
- 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.
- Preheat oven to 375F.
- 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.
- Divide the dough in half. On a lightly floured, clean work surface, roll each half 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.
- 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.
- Do not make the dough rounds any larger than 10 to 11 inches. The dough will be too thin and not hold together well.
- Pastry dough recipe adapted from a recipe by Nigel Slater
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! Click HERE to get the recipe.
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! Click HERE to get the recipe.
Thanks so much for stopping by! Tricia