Created By: Chef Tim Cushman
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 Cup plus 2 tablespoons granulated sugar
- 4 Tablespoons unsalted butter, chilled and cut into small pieces
- 2 to 3 Tbsp. 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 Tbsp. coarse sugar crystals
- Dash of salt
- 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.