Food & Drink

Recipe of the Day: Free-form pie holds fresh berries

Raspberry and Blackberry Crostata
Raspberry and Blackberry Crostata

RASPBERRY AND BLACKBERRY CROSTATA

Refrigerator dough from package (need just 1)

FILLING:

1 1/2 packages (6 ounces each) raspberries, about 2 cups

1 package (6 ounces or 1 1/3 cups each) blackberries

3 tablespoons sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

DECORATION:

1 large egg white

1 teaspoon sanding sugar

2 tablespoons chopped pistachios (about 6 nuts), optional

Preheat oven to 400 degrees. Roll out one dough on a sheet of parchment paper to a 12-inch circle. Gently transfer dough and parchment paper to a large baking sheet.

Filling: In a large bowl, gently toss raspberries, blackberries, sugar, cornstarch, lemon juice and zest until evenly blended.

Spoon berry mixture onto dough circle, leaving a border of about 2 1/2 inches.

Fold edge of dough over berries. Gently crimp and pinch the fold to keep it from unrolling. If you wish, pinch the dough at even intervals to give it a decorative look.

Brush edge of dough with egg white and sprinkle with sanding sugar. Bake about 40 minutes, or until dough is golden brown and filling is bubbling. Let cool at least 15 minutes before serving. Just before serving, top with pistachios and dust lightly with confectioners’ sugar. Serves 6.

Driscoll’s

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