Mixed Berry Crostata

Combine the flour, salt and powdered sugar in the bowl of a food processor.
Add the butter and pulse until it forms a coarse meal.
Add the egg yolk and ice water; pulse just until the dough comes together.
Gather the dough together and divide into two equal size pieces.
Form each piece into a disc and place on a piece of plastic wrap.
Wrap tightly and refrigerate for 1 hour or overnight.
If chilled overnight, allow the dough to rest at room temperature for 15 to 20 minutes before rolling out.

Place the berries in a large mixing bowl.
In a small bowl or measuring cup, whisk together the cornstarch and sugar; pour over the berries.
Add the lemon juice and toss to combine.
On a lightly floured, clean work surface, roll each disk into a 10-inch round.
Transfer the disc to a parchment lined baking sheet.
Repeat with the remaining dough.
Mound half the berry mixture in the center of a dough round leaving a 2-inch border.
Fold the edges of the dough up, overlapping as needed, covering part of the fruit.
Scatter half the diced butter on top of the fruit.
Refrigerate the assembled crostatas for 30 minutes.
Pre-heat oven to 375°F.
Brush the dough edges with a lightly beaten egg and sprinkle with coarse sugar.
Place in the pre-heated oven and bake the crostatas until crust is golden brown and the fruit is bubbling; about 45 to 50 minutes.
Remove from oven and allow to cool before serving.

Do not make the dough rounds any larger than 10 inches in diameter; the dough will be too thin and not hold together well.

All butter crusts must remain cold; chilling after assembling is important.

As an alternative to making the pastry dough, Pillsbury pie crusts are an excellent substitute.

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