A crostata is type of pie, an Italian baked dessert tart with an open face. It has a bottom crust and a filling, but no top crust. The pastry is folded so it comes up over the edge of the fruit and forms a small rim.
I won’t write this step-by step because if you can’t make a pie already, frankly you’re doomed. Here is the abbreviated version:
- Roll a pie crust flat and place it on a cookie sheet
- Make filling: mix 2-3 C fruit with ¼ C sugar & 2 TBSP flour
- Place filling on crust, stopping about 2-3″ from the edge
- Fold the crust up and over the edge of the fruit pile
- Use your google-fu to view methods of folding the crust
- Bake at 218°C / 425°F for 30-35 minutes
- Cool and devour
I made mine with blackberries, which tasted wonderful, but alas not quite so picturesque:
And it all seemed to be going so well! Until I started rolling the pastry, and then I started swearing like a sailor and shouting in rage. After it finished baking and we sampled it, I changed my mind. This tasted great. Pie + blackberries = win.
Pie crust is the bane of my existence. All of my pie crusts are uneven, torn, patched, and could not be called “round” even if you were being generous. They become something which I not-so-fondly refer to as “Frankencrust”.
Sorry pie crust, it’s not you, it’s me.
It has to be me, because this recipe in the hands of other people works out well, which leads me to believe the problem is my pastry rolling technique, or lack thereof. I’ve tried making the pasty in advance, refrigerating the pastry before rolling, the counter and rolling pin are nicely floured, used a chilled marble slab, rolling from the centre in the method described by others, and still no luck.
Boyfriend says I am too hard on myself, and that the taste is important, not the look. I just can’t help from wishing that I could “get it”. I want to make a pie that looks so awesome you say OMG WANT NOMNOMNOM. Not something that looks like it fell off the reject pile.
I thought a crostata was the answer I had been searching for. A pie with half the crust, how easy this will be. Hah. My cookbook has a lovely picture of a crust folded over like some ninja pastry origami, and while I knew my first attempt would probably have room for improvement, I wasn’t expect this.
If a pastry with half the amount of crust isn’t the answer, all I can do is keep trying. Boyfriend is wholly behind this idea.