Tuscan Crostata with Mixed Berries
A crostata is a free-form pie with the crust folded around the filling. You don't need a special pie dish and it's easy to fold the dough over the filling. Serve warm with additional fresh berries and vanilla ice cream for a delicious presentation of this rustic Italian dessert.
- 1 cup plus 2 tablespoons all-purpose flour, plus more for rolling dough
- 1/4 cups plus 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, chilled and cut into small pieces
- Dash of salt
- 2 to 3 tablespoons ice water
- 1 package (16 ounces or three cups) Driscoll's Strawberries, hulled and quartered
- 2 packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries (reserve 1 package for garnish)
- 1 to 2 tablespoons coarse sugar crystals
- Vanilla ice cream (optional)
- Place flour, 1/4 cup sugar, butter and salt in a food processor bowl. Pulse 8 to 10 times or until mixture resembles coarse meal. Add water, 1 tablespoon at a time with motor running, pulsing just until dough holds together when a small bit is pressed between your fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
- Preheat oven to 425ºF.
- Roll dough on a lightly floured surface to an 11 to 12-inch circle, about 1/8-inch thick. Gently transfer dough to a baking sheet coated with cooking spray.
- Mound the strawberries and 1 package blueberries in center of dough leaving a 1 1/2 to 2-inch border. Sprinkle berries with remaining 2 tablespoons granulated sugar.
- Fold and pleat dough evenly up and around the berries. Sprinkle dough with coarse sugar crystals.
- Bake in center of oven 30 to 35 minutes or until crust is rich golden brown. Cool briefly and serve warm with ice cream (optional) and remaining blueberries.