“Crostata” is a rustic pie that I learned how to make during the six months I lived in Italy. It’s flaky and not too sweet. The recipe can be modified to fit whatever fruit or vegetable is in season. Even though this recipe is simple to make, it LOOKS like a fancy, store bought item!#WIN
Ingredients for the Pastry Dough:
1 1/4 cup almond flour
4 tbsp of COLD grass fed butter (can swap in cashew, sesame butter, or vegan option)
1/8 tsp pink salt
ABOUT 1/4 cup ice cold water
1 egg for egg wash
Ingredients for the Filling:
1 lemon, juice and zest
1 cup blueberries
1 tsp coconut sugar (this will help thicken the middle)
Preheat your oven to 400 degrees Fahrenheit.
In a small bowl, mix the filling ingredients together and set off to the side.
For the crust, use a food processor.
Add flour and salt to processor. Pulse for 2-3 seconds.
Add COLD butter and pulse until combined and appears like wet sand.
Add cold, ice water 1 tbsp at a time, processing in between each tbsp added.
The dough should form a ball.
Immediately roll out the doll to 1/4 inch thick.
It should be oval / rectangle size when done and about 8X10 inch in size. Edges should be course.
Carefully add dough to a parchment lined baking sheet.
Pour blueberry mixture into the center. Flatten and spread slightly, leaving 2 inches of clean dough around the parameter.
Fold all of sides up about 1- 1 1/2 inches until the coarse edges JUST overlap the blueberries.
Scramble egg in small bowl. Use a basting brush or your fingers, brush the egg on the crust of the crostata in a thin layer.
*OPTION to sprinkle the crush with granulated sugar.
Bake for 35-40 minutes until crust is golden brown.
Allow it to cool and serve! Add fresh lemon zest for garnish.