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Laura Vitale teaches us how to make a yummy Summer Berry Crostata with homemade crust without the use of a heavy duty standing mixer.
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Berry Crostata
Serves 6
For the Crust:
1 ½ cups of All Purpose Flour
3 Tbsp of Shortening, cold
1/2 cup of Unsalted Butter, cold
2 Tbsp of Granulated Sugar
½ tsp of Salt
3 Tbsp of Ice Water
For the Filling,:
1 Cup of Blackberries
1 Cup of Chopped Strawberries
½ cup of Blueberries
1 Tbsp of Freshly Squeezed Orange Juice
1 Tbsp of All Purpose Flour
2 Tbsp of Sugar
For the Topping:
1 Egg, Beaten with 1 Tbsp of Water
2 Tbsp of Raw Sugar
Process,
Cut the butter and shortening into small pieces and place it in the freezer for 30 minutes.
In a large bowl, whisk together the flour, sugar, and salt. Add the partially frozen shortening and butter and using a pastry blender (or cutter) work the butter and shorting in the dry ingredients until its well distributed.
Add the water one tablespoon at a time and mix it just enough until your dough comes together in a ball.
Dump the dough on your work surface and quickly pull it together and shape it into a disk. Wrap it in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees, line a large baking sheet with parchment paper and set aside.
In a large bowl, mix together the berries with the sugar, flour and orange juice, set them aside while your roll your dough.
Dust your work surface well with flour, unwrap your dough and using a rolling pin, roll it out to a 10 inch circle.
Place the crust onto your prepared baking sheet, spoon in the berry filling making sure to leave an inch and a half border around all the edges.
Brush the edges with the egg wash and fold it over on it’s self.
Brush the outside of the folded crust with a bit more egg wash and sprinkle the raw sugar all over the crust.
Bake for 40 to 45 minutes or until the crust is golden brown.
Let it cool for 45 minutes before serving.
Tools used: 2 bowls, a fork a pastry cutter, a baking sheet, a small bowl, a pastry brush, a rolling pin, a spoon.
