Berry Crostata

Make the delicious semi-homemade Berry Crostata recipe as an easy brunch pastry or weeknight dessert. Seven ingredients is all that it takes and 30 minutes time you'll be dining on an open-faced pie!

Course Dessert

Cuisine American, Italian

Prep Time 10

Cook Time 25

Resting Time 20

Total Time 55

Servings

Calories 1214kcal

Author Katie

Equipment

Oven
Sheet Pan

Ingredients

1 9- inch Store bought pie crust
3 cups Mixed Berries
¼ cup Granulated Sugar
2 tablespoon Cornstarch
1 teaspoon Lemon Juice
1 Egg beaten
1 teaspoon Turbinado Sugar

Instructions

Roll a store bought pie crust on to a piece of parchment paper. Set to the side.
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice. Mix gently until the berries are evenly coated.
Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle.
Using a whisk, mix the egg until scrambled. Brush the crust with egg and sprinkle with Turbinado sugar.
Bake until the crust is golden and the filling just begins to bubble, about 25 minutes. Let cool 20 minutes and serve warm or at room temperature.

Notes

Mixed Berries = strawberries, blueberries, blackberries, and raspberries.
You can use frozen berries. Defrost to room temperature either setting in the refrigerator the night before or defrost setting on microwave. Drain berries very well before mixing with sugar and cornstarch.

Nutrition