Berry Crostata

This free-form pie is super yummy and easy to make that you don’t even need a special pie pan to make it. The pie crust is so buttery and flaky. I love making this pie when the berries are too sour to eat by itself. This dessert is super refreshing and pairs really with vanilla bean ice cream. This recipe makes 2 pies!

For Pie crust: ( makes 2 pies)

2 cups all-purpose flour , plus more for dusting

1/4 sugar

1/4 tsp salt

1 cup of butter, cut into cubes

6 tbsp cold water

For the filling: ( good for 2 pies)

4 cups of berries ( sliced strawberries, whole blackberries and blueberries)

1 tbsp cornstarch

1 tbsp sugar

1 tbsp fresh lemon juice

powdered sugar, dusting

In a mixing bowl, combine flour, sugar and salt. With a pastry blender, mix in 1 cube of butter at a time. Add 6 tbsp of water and mix with hand until well blended. Dust your clean surface with flour, roll dough into a ball and divide into 2. Form into a ball and with hand, about 1.5 inch thick. Cover in plastic wrap and refrigerate for an hour. When ready to use, preheat oven to 450F. Dust surface again with flour. With a rolling pin, flatten dough into about a 1/4 inch thick and 11 inch wide. Set aside in a lined baking sheet.

To make the filling, combine all berries in a bowl. Sprinkle cornstarch and toss. Toss in sugar. Sprinkle lemon juice and mix well. Pour the filling in the middle of the pie, spreading evenly and leaving 2 inches of dough uncovered. Fold the edges inwards, forming a round shape. Bake for 25-30 mins or until crust is golden brown. Let it cool for about 5 minutes. Enjoy with a scoop of vanilla bean ice cream!

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