Summer’s last hurrah is this weekend. There are a few things that I’m totally over this summer (like 95 degree days), but the abundance of local berries is not one of them. I’m re-sharing this favorite from a few years ago. Have a great weekend : )
I always love it when someone tells me they use one of my recipes all of the time. I especially love it when that person is my mom. Since I am the one usually calling her – “what seasonings do you put in your chili?” or “do you use dry active yeast when you make cinnamon rolls?” – it is nice when I get a call from her… “Do you think I could do blackberries and raspberries in the crostata instead of pear raspberry?” Why yes, yes I do! Last weekend my Mom and Jill put together this crostata together for our family dinner. My brother asked, “What is this, a pile of pie?” Hum, interesting name… but I think we’ll stick with crostata or galette or flat pie (ala pioneer woman). One this is for sure – it is such an easy dessert to make and it is just as delicious as any pie.
Raspberry & Blackberry Crostata
serves 4
1 large pie dough (hers is homemade, larger than a normal store-bought crust)
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
1 tablespoon of butter, cut into pieces
………
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. Dot with butter. 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.