We love strawberries! But sometimes, we go a little overboard and buy too many of them, especially in the summer. So what do we do with all the extra berries? Why make a Strawberry Crostata of course! A crostata is an Italian name for a tart in the form of a pie. You can't go wrong when putting together strawberries and pie! Besides the strawberries, our other favorite ingredient in this recipe has to be the turbinado sugar. This "sugar in the raw" gives this tart a crisp layer on the top that feels like you are biting into little chunks of edible diamonds. Yes, it's that good!
Ingredients for pie crust:
1 1/4 cups unbleached all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1 stick of cold unsalted butter, cut into 1/4-inch cubes
3 tbsp. ice cold water
Ingredients for filling:
3 to 4 cups of fresh strawberries
2 tablespoons of lemon juice
2 tablespoons of cornstarch
5 tablespoons of turbinado sugar
1 tablespoon of heavy cream or milk
Stand mixer with paddle attachment (or food processor with dough blade)
Measuring cups and spoons
Clean work surface
Cut the cold stick of butter lengthwise in half. Then cut the halves lengthwise again. You should have 4 long pieces. Next cut each piece into eight small squares. Return the cut butter to the fridge. Next, fill a cup with ice and water. Keep to the side, so that the water gets really cold. This is the water you will add to make the dough later.
Directions for pie crust:
Stir together the flour, sugar and salt in the mixer bowl. Add the cut-up butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal. At this point, add the 3 tbsp. of cold water and mix on low speed just until the dough pulls together.
Pat the flour into a ball and flatten into a disk. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Directions for Filling:
While the dough is chilling you can begin making the filling. Cut off the tops of the strawberries and slice into 1/4 inch slices and place in a large bowl. Try to cut all the strawberries to the same thickness so they bake evenly. Add the lemon juice, cornstarch and 4 tablespoons of the turbinado sugar to the berries. Softly toss and place in the fridge.
Assembling the Crostata:
Preheat the oven to 375 degrees. Liberally flour your work surface. Take the dough out of the fridge and using a rolling pin, roll out the dough. Try to roll out in a circular shape with a 1/2 inch thickness. Transfer the rolled out dough to a parchment paper lined baking sheet. Using a spoon, begin to place the strawberry mixture in the center of the rolled out dough. Spread the strawberries but leave about a 2 inch border around the edge of the dough. Now begin to fold the edge of the dough inward. There is not wrong or right way, this is a rustic dessert.
Once you have folded all the edges of the dough in, brush the edge of the dough with the heavy cream or milk. Generously sprinkle turbinado sugar ontop of the crust and over the berries, this will create a nice crunchy crust. Place into a 375 degrees oven for 30 - 35 minutes until the crust is golden.