Classic Italian Crostata / Italian Pie
User Reviews
4.7
252 reviews
Excellent
Classic Italian Crostata / Italian Pie
Report
Italian Classic Crostata, a delicious fast & easy dessert pie or snack recipe, this delicate flaky crust is filled with your choice of Jam.
Share:
Ingredients
CROSTATA DOUGH
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter room temperature (140 grams total)
TOPPING
- ¾ cup jam (253 grams)
Add to Shopping List
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 - 22 cm) pie dish.
- In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness.
- Transfer to prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. Roll the remaining half to ⅛" thickness and cut into strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!
- **Any type of jam can be used, but I find raspberry, strawberry, blueberry, apricot, peach or a wild fruit mixture work the best.
Notes
- *I also make the dough using a food processor, whisk the ingredients together in the food processor cup, then add the egg, yolk and butter and pulse until almost combined, moved to a lightly floured surface and knead gently to completely combine. Wrap and refrigerate.
- With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)).
- The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days.
- The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days.
- The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it in plastic.
- The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it in plastic.
- The dough can also be frozen, wrap in plastic and place in a freezer bag or container. It will keep in the freezer for about three months.
- The dough can also be frozen, wrap in plastic and place in a freezer bag or container. It will keep in the freezer for about three months.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
40mg
(13%)
Sodium
96mg
(4%)
Potassium
72mg
(2%)
Sugar
22g
(44%)
Vitamin A
305IU
(6%)
Vitamin C
2.2mg
(2%)
Calcium
23mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 96mg | 4% |
| Potassium | 72mg | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
252 reviews
Excellent
Other Recipes
You'll Also Love
