Rustic Mixed Berry Crostata
A simple and delicious dessert, this rustic crostata with frozen berries is perfect in a pinch!
Ingredients
Pie Crust
- 2 Cups Flour
- 1/2 Tsp Salt
- 1 Cup Lard or Shortening
- 1/4 Cup Boiling water
- 1 Tbsp Milk
Mixed Berry Filling
- 3 Cups Frozen Berries (you can also use fresh berries if you prefer) I used blueberries and strawberries
- 2 Tbsp Flour
- 3 Tbsp Sugar
- 1 Egg
- 1/2 Lemon, juiced
Instructions
To make the crust
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Combine flour and salt in a bowl, set aside
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In another bowl, pour boiling water over the lard and gently press until melted
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Add milk
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Slowly add dry ingredients to wet
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Mix well - dough may be sticky at this stage
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Chill it in the fridge for a minimum of 30 minutes
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When ready to roll, if it is still sticky, simply add a small amount of flour and mix - it will come together beautifully
To make the crostata
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Heat oven to 450F degrees.
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Roll dough about 10 inches in diameter, onto a sheet of parchment paper.
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Transfer parchment paper with rolled dough onto a baking sheet (don’t worry if it overlaps the edges of the pan).
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Mix berries, flour, 2 tbsp of sugar and lemon juice.
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Add the berry mixture to the center of the rolled dough, leaving about 2.5 inches of dough to be folded over after.
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Fold the edges of the dough all the way around to create a beautiful, rustic crostata. You want the sections folder over each other.
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Beat an egg in a small bowl with a fork.
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Brush the beaten egg onto the edges of your dough.
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Sprinkle the dough with remaining tbsp of sugar.
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Bake for 30 minutes or until golden brown.
Recipe Notes
Serve warm or room temperature (warm is so yummy!). You can top your crostata with vanilla ice cream, whipped cream or simply pour a little bit of heavy cream on top - any one of these will be delicious!
Keep covered at room temperature for 3 days, or up to 5 days refrigerated.