This raspberry crostata is made with fresh raspberries and an easy peasy pie crust that’s folded over the fruit. Simple, rustic, and fast. The perfect dessert when it’s just the two of you.
The brilliance behind this raspberry crostata (or, if you will, this “pick-up pie,” as the author likes to say) is that it saves you time and trouble when making the crust. Yet taste-wise it’s pretty darn much exactly the same as pie. Swoonworthy, to be certain!–Renee Schettler Rossi
- Quick Glance
- 25 M
- 1 H, 50 M
- Serves 2
- For the crust
- 1/2 cup all-purpose flour, plus more for the work surface for rolling
- 1 teaspoon granulated sugar
- 1/8 teaspoon sea salt
- 2 tablespoons cold unsalted butter (1 ounce), diced
- 1/4 teaspoon white vinegar
- 2 to 3 tablespoons cold water
- Beaten egg yolk, for brushing
- Coarse sugar (optional)
- For the raspberry filling
- 6 ounces fresh raspberries
- 2 teaspoons all-purpose flour
- 4 teaspoons granulated sugar, plus more as needed
- Make the crust
- 1. Combine the flour, granulated sugar, and the salt in a medium bowl. Add the butter and work it through the dough, using a pastry blender or 2 knives held criss-cross fashion. The butter should be in chunks smaller than peas and evenly dispersed throughout the dough.
- 2. In a small bowl, combine the vinegar with 2 tablespoons cold water. Add this to the flour mixture and stir with a fork until a shaggy dough forms. If the dough seems a bit too dry, add up to 1 additional tablespoon water, a few drops at a time. Shape the dough into a ball, flatten it into a disk, cover it with plastic wrap and refrigerate it for at least 30 minutes.
- Make the filling
- 3. Place the raspberries, flour, and granulated sugar in a bowl and gently combine. (Taste a raspberry. If it’s pretty tart, you may wish to add more sugar to the raspberry filling.)
- Assemble the raspberry crostata
- 4. Preheat the oven to 375°F (191°C) and place a piece of parchment paper on a rimmed baking sheet.
- 5. Remove the dough from the fridge and lightly flour your work surface or place the dough between a couple sheets of parchment paper. Roll the dough into roughly an 8-inch circle. Carefully drape the dough over the rolling pin and then transfer it to the prepared baking sheet.
- 6. Gently stir the raspberry filling to recombine, scraping the bottom of the bowl. Pile the raspberries in the center of the dough, scraping the bowl to get all the sugary mixture on the berries. lLeave a 2-inch plain border on the pastry all around. Begin at some random point along the crust and gently pick up and fold in the edges of the dough over the raspberries, allowing the dough to fall into pleats all around the edge. The majority of the raspberries will not be covered by the crust. Brush the folded edges of the dough with egg yolk and sprinkle with coarse sugar, if desired.
- 7. Bake the crostata for 35 to 40 minutes, until the crust is golden brown at the edges and the raspberries have slumped slightly and the juices are thick and bubbly. Let the crostata cool completely before serving. If desired, warm raspberry jam in the microwave and brush it on the exposed berries before serving.