Triple Berry Crostata Recipe

Tuesday, May 17, 2016
One of my favorite fruits and pies is raspberry or blackberry. This one also has the addition of blueberries making this a perfect triple berry crostata. I was lucky enough to have a great crop this year of blackberries and raspberries to make this fresh.

Enjoy this dessert!

Triple Berry Crostata Recipe


1 2/3 cup flour
3 tablespoons polenta coarse cornmeal
3 tablespoons sugar
1  teaspoon lemon peel
1/2 teaspoon salt
1 3/4 sticks butter
1/3 cup chilled water

Cut the butter into the flour adding the cornmeal and rest of the ingredients stirring in the water to form a ball. Set aside to make filling.

1/4 cup sugar
2 teaspoons cornstarch
4 cups fresh berries (blueberries, raspberries and blackberries mixed)
pinch of cinnamon

Mix  the above ingredients in a medium bowl and set aside for around 30 minutes.

Preheat oven to  375 degrees.
Roll out dough to fit a 9 x 9 square deep cake pan.  Pour the prepared fruit onto dough. With remaining dough cut strips with a pastry cutter and place strips on top. You can brush with beaten egg and sprinkle with sugar but optional.
Bake at 375 degrees hot oven until the crostata is browned on top and fruit is bubbling.

Serve with vanilla ice cream or whipped cream.

1 comment

  1. Perfectly in season and perfectly delicious! Love having berries in a crostata, Claudia! Hope you're having a lovely spring!


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