Classic Italian Crostata / Italian Pie
User Reviews
4.7
Classic Italian Crostata / Italian Pie
Description
This Classic Italian Crostata combines a shortcrust pastry dough with a flavorful jam filling. The dough is made from flour, sugar, baking powder, eggs, and butter, mixed and then chilled to achieve a soft but workable consistency. After resting, the dough is rolled thin, lined in a pie dish, and filled with the jam of choice, maintaining a sweet, fruity center.
A lattice crust made from rolled and cut strips of the remaining dough tops the pie, providing a decorative pattern and additional buttery texture once baked at 350°F. The pastry is pricked before baking to prevent puffing and brushed with milk for gentle browning on the crust surface.
The crostata is best served at room temperature, allowing the jam to remain soft while the crust stays crisp. It can be enjoyed as a dessert or a snack, especially alongside coffee or tea.
Additional dough can be used to make smaller jam-filled treats baked separately. The dough can be prepared in advance and kept refrigerated for several days or frozen for months, making this recipe convenient for planning.
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 butter 140 grams total, 2 tablespoons, room temperature
TOPPING
- ¾ cup jam (253 grams)
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
- The pastry dough can be made in advance and refrigerated up to 3 days or frozen for about three months.
- Extra dough can be shaped into small jam-filled pastries for individual servings.
- It is best to keep the baked crostata covered at room temperature in a cool place and consume within 2-3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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