Summer Berry Crostata

I love using frozen puff pastry but had always stayed away from pie dough. Last week I made Apple Pot Pies with one crust of a two crust package of pie dough. I froze the remaining dough for future use.

The future is now!

I’ve been thinking about using some of the delicious summer fruit that is available for a reasonable price. Husband bought blueberries and strawberries last week, and I had an idea to use them in a Summer Berry Crostata.

Today we had an early breakfast and did errands, including grocery shopping. Items to round out the crostata were on the list and I got busy getting the berries together with their new friend, frozen raspberries. I like using fresh raspberries but thought the frozen ones would be good in this dish.

Summer Berry Crostata

Combine the following in a covered container and chill in refrigerator for at least 2 hours:

1 pint blueberries

1 pint strawberries

1 pkg frozen raspberries

Zest of 1 orange

Zest and juice of 1 lemon (collect juice in a separate bowl, use only 1 1/2 t and saving the rest for another use)

1 1/2 t lemon juice

1 t vanilla

1 T vanilla sugar

1/2 t kosher salt (if using table salt use 1/4 t)

Two or more hours later, put 2 1/2 cups of the fruit mixture in a bowl and add:

1 T all purpose flour

1 t ground cinnamon

Stir to combine and set aside while you prepare the crust.

1 frozen pie crust, defrosted

1 egg, beaten with 1 t water

1 t vanilla sugar

Preheat oven to 415 degrees. Lay a sheet of parchment paper on a baking sheet, and lay pie crust on the parchment paper. Spoon fruit onto center of pie crust, leaving a 1 1/2 inch border. Carefully bring the edges of the crust up over the fruit, folding the dough in soft pleats.

Brush the crust with egg wash. Sprinkle vanilla sugar over the top of the crostata, including the dough and filling. Put into oven and turn down to 400 degrees. Bake for 25 minutes or until crust is cooked through and golden brown. Remove from oven and put on cooling rack. Serve warm or room temperature. I dusted the top with confectioner’s sugar, but ice cream would be delicious as well.