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Mixed Berry Crostata

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Ingredients
  

For the Pastry Dough:

  • 2 cups all-purpose flour
  • ½ tsp. salt
  • ½ cup confectioners sugar
  • 12 tbsp. unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 2 tbsp. ice water

For the Filling:

  • 4 cups mixed berries (blackberries, blueberries and raspberries)
  • 1 tbsp. cornstarch
  • ⅓ cup granulated sugar
  • Juice of ½ lemon
  • 1 tbsp. cold unsalted butter, cut into small pieces
  • Egg wash
  • Coarse sugar, for topping

Instructions
 

To prepare the pastry dough:

  • 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.

To assemble the crostata:

  • 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.

Notes

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.