MIXED BERRY CROSTATA
When you want to make a pie but you’re lazy to make it pretty, turn it into a crostata instead! It’s the super casual version of pie that tastes just as good with less effort involved. Make it with whatever berries you have on hand!
MIXED BERRY CROSTATA
Serves: 6
Ingredients:
Crostata:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, diced
3 tablespoons ice water
Filling:
1 cup fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold butter, diced
For the pastry:
In the bowl of a food processor fitted with a paddle, pulse a few times to combine. Add butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse until the butter is the size of peas. With motor running, add ice water through the feed tube. Keep hitting pulse button to combine, but stop machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat oven to 450°F. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
In a medium bowl, add strawberries and blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough, leaving a 1 1/2-inch thick border.
In the bowl of a food processor fitted with a paddle attachment, combine 1/4 cup flour, the 1/4 cup sugar, and salt. Add butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake crostata for 20 to 25 minutes, until crust is golden and the fruit is tender. Let crostata cool for 5 minutes, then transfer it to a wire rack. Serve warm with vanilla ice cream if desired.
