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raspberry crostata

Do you like a slightly crispy crust that is not too rich and not too thick?  Here you go, this recipe is just right for you.  Often pie crust can be tricky but this one is fool proof.  I promise you, and best of all the recipe makes not one but two!  Freeze the extra one and you’re ready for a homemade dessert in the knick of time.

raspberry crostata

Do you like a slightly crispy crust that is not too rich and not too thick?  Here you go, this recipe is just right for you.  Often pie crust can be tricky but this one is fool proof.  I promise you, and best of all the recipe makes not one but two!  Freeze the extra one and you’re ready for a homemade dessert in the knick of time.

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Ingredients

Recipe serves: 8
pastry
2 cups flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
½ pound, 2 sticks, cold unsalted butter
¼ cup ice water
filling
¼ cup cornstarch
3 tablespoons water
5 cups fresh raspberries
⅔ cup granulated sugar
1 orange, zested and juiced
egg wash
mix 1 large egg, beaten and mixed with 1 tablespoon water
finish
sprinkle of coarse sugar such as, demerara, turbinado or sugar in the raw
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raspberry crostata
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  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • pastry

  • 2 cups flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • ½ pound, 2 sticks, cold unsalted butter
  • ¼ cup ice water

  • filling

  • ¼ cup cornstarch
  • 3 tablespoons water
  • 5 cups fresh raspberries
  • ⅔ cup granulated sugar
  • 1 orange, zested and juiced

  • egg wash

  • mix 1 large egg, beaten and mixed with 1 tablespoon water

  • finish

  • sprinkle of coarse sugar such as, demerara, turbinado or sugar in the raw

Directions

1
Done

pastry (makes 2)

Place flour, sugar and salt in a bowl of food processor fitted with a steel blade. Pulse a couple times to combine.
2
Done

Add the butter in small pieces, and coat with flour using your hands, and then pulse about 15 times until the butter is in the size of peas.

3
Done

With the motor running, slowly add the ice water all at once, pulse until everything comes together.
4
Done

Pour out onto a floured surface, and form into two discs.
5
Done

Wrap and refrigerate for at least one hour. The second disc can be well wrapped, frozen and used at another time.
6
Done

filling

In a small bowl, whisk together the 3 tablespoons water and cornstarch. Set aside.
7
Done

In a large heavy bottom saucepan, combine the raspberries, sugar, orange zest, orange juice.

8
Done

Cook over medium heat for 5-6 minutes until raspberries are no longer whole but broken apart.
9
Done

Stir in the cornstarch, bring to a boil, lower heat and simmer for 2-3 minutes until it becomes thick, slightly less thick than a jam.
10
Done

Cool completely in the refrigerator for at least 30 minutes.
11
Done

finish

Preheat the oven to 425F.

12
Done

On a lightly floured surface, roll the pastry into about a 12-inch circle.
13
Done

Place on a large baking sheet covered with parchment paper.
14
Done

Put the raspberry mixture into the center of pastry, leaving a 1.5 inch border.
15
Done

Fold border up and over the filling, pleating (kind of pinching) as you go along and pressing down lightly.
16
Done

Brush the pastry with the egg wash, sprinkle with coarse sugar.
17
Done

Bake for 30-35 minutes until the pastry is golden brown and the filling has thickened.
18
Done

to serve

Warm or at room temperature, and delicious with creme fraiche, yoghurt or ice cream.

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