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.
- Quick Glance
- 25 M
- 1 H, 50 M
- Serves 2
- For the crust
- For the raspberry filling
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.
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.
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.)
Preheat the oven to 375°F (191°C) and place a piece of parchment paper on a rimmed baking sheet.
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.
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.
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.
Recipe Testers' Reviews
I think I love rustic tarts, or crostatas, more than pies. They look all cozy and non-threatening and don’t have too much crust, showing off their lush, colorful, fruity interiors. They definitely do not instill fear in the amateur cook who fears pastry disasters.
This raspberry crostata comes together so quickly and works perfectly as written. It lets me use my favorite old-fashioned tool, a wire pastry cutter, the way I first learned how to cut butter into a dough. And with a recipe this small, you aren’t in the least tempted to use your food processor.
I also placed an 8-inch round of paper under the bottom parchment paper to use as a visual guide when rolling out the dough for size, although if you have a pastry rollout sheet with all the size markings, that works too! Even if some sugary juices gush out while baking, by the time the pastry is cooled for serving, it is fine. Just don't be tempted to put your finger in the hot sugar when removing the crostata from the oven. It's hot enough to burn or create burnt sugar art but not on your hand!
Delicious and perfect for 4 people (or 2 very lucky people who get dessert 2 days in a row). I lightly spooned some raspberry preserve on top, drizzled with crème fraîche and ta-da! Happy Tuesday! (But you should feel free to make this any day of the week). Perfect amount of sweetness without feeling heavy.
Once I master a basic recipe for spur-of-the-minute desserts, with a variety of fruit tempting me, I have to try a recipe again, and this worked beautifully with cherries (pitted please) blackberries, and I am sure it is going to work with blueberries, which now seem to be available year-round! Bonus points: we truly love leftover crostata for breakfast with some yogurt.
This little raspberry crostata is exactly how a crostata should be—honest, rustic, and a breeze to make. What more do you need than a good, flaky crust and a simply prepared, delicious filling? Not much at all, if you ask me!
After about 1 1/2 hours of cooling to room temperature, the filling, while still juicy, congealed a bit yet the crust didn’t become soggy. You can definitely pick up a wedge and eat it with your hand—I’d make this for a picnic.
The consistency of the filling was good, and we enjoyed the tartness of the fruit. Next time I’d add just enough flour and sugar to coat the berries. I rolled my crust to 9 inches in diameter, and the extra wiggle room made it a little easier to fold the edges of the crust.
I could easily eat 2 wedges—half of the pie—in a single sitting! I didn’t use raspberry jam to make the surface shiny. I didn’t feel the extra step was necessary; it’s a free-form country pie, after all.