Raspberry & Blackberry Crostata
serves 4
2 cups of blackberries
2 cups of raspberries
3/4 cup of sugar (or more to taste)
3 tablespoons of flour
1 tablespoon of orange juice (we didn’t have this so we used water)
………
1 egg
1 tablespoon of sugar
In a bowl, mix blackberries and raspberries with flour, sugar and orange juice. Roll out pie dough into a 12-14 inch circle. Pile blackberries and raspberries into the center. Fold up the sides of the dough. Create an egg wash by beating 1 egg, then brushing it on the pastry. Sprinkle 1 tablespoon of sugar over the dough. Bake at 425 for 20-25 minutes.
Pastry Dough :
Makes 2 pie crusts
18 tablespoons cold butter (2 sticks + 2 tablespoons)
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
6 to 8 tablespoons ice water
In a food processor with the steel blade, add flour, salt and sugar. Cut butter into small pieces, then add it to the food processor. Pulse until the mixture is crumbly. Slowly pour in water until the mixture begins to form a ball or come together as dough. Dump it out onto a board and form it into two disks. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.