Mixed Berry Crostata - Laura Vitale Summer Desserts Unplugged

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

mixed berries

🥗Healthier: fresh blueberries

💰Cheaper: frozen mixed berries

Frozen berries are often less expensive and still flavorful.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more common pantry item.

Preheat the oven to 375°F (190°C).

Prepare a baking sheet lined with parchment paper.

Chill the butter and vegetable shortening in the freezer for about 30 minutes.

In a bowl, mix together all-purpose flour, sugar, and salt.

Add the chilled butter and vegetable shortening to the dry ingredients.

Using a pastry blender, mix until the fats are incorporated without warming them with your hands.

Add 2 to 3 tablespoons of ice water, starting with 2, and mix until the dough comes together.

Shape the dough into a disc, wrap it in plastic, and refrigerate for about 45 minutes.

After chilling, roll out the dough on a floured surface to about a 10-inch circle.

Transfer the rolled dough to the prepared baking sheet.

In a bowl, combine mixed berries, sugar, flour, orange zest, and a little orange juice.

Place the berry mixture in the center of the dough, leaving a 1.5-inch border.

Brush the edges of the dough with an egg wash made from one beaten egg and a tablespoon of water.

Fold the edges of the dough over the berries, pleating as necessary to create a border.

Brush the crust with the egg wash and sprinkle raw sugar on top.

Bake in the preheated oven for 40 to 45 minutes, until the crust is golden brown.

Let the crostata cool for about 45 minutes before slicing.

Sprinkle powdered sugar around the edges and serve with a side of mint and ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens