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Classic Italian Crostata / Italian Pie

Course Desserts, Pies, Pies & Crisps
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 10 people

Ingredients

CROSTATA DOUGH

  • 1 3/4 cups all-purpose flour 236 g
  • 1/2 cup sugar 100 g
  • 1 tsp baking powder
  • 1 egg
  • 1 egg yolk
  • 1/2 cup + 2 tbs butter room temperature 125 g

TOPPING

  • 3/4 cup jam

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 lightly floured surface and work the mixture to form a soft dough (if the 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. Roll out to 1/8" 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 fill the pastry shell with the jam**. With the extra dough make strips to create a lattice finish. Brush top lightly with milk and bake in a preheated 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

Classic Italian Crostata / Italian Pie

Italian Classic Crostata, a delicious fast & easy dessert pie or snack recipe, this delicate flaky crust is filled with your choice of Jam.
baked crostata on a grey board
Notes
*I also make the dough using a food processor, whisk the ingredients together in the food processor cup, then add the egg, yolk and butter and pulse until almost combined, moved to a lightly floured surface and knead gently to completely combine. Wrap and refrigerate.
With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)).
Instead of the usual fresh fruit filling in North American pies. In Italy, a Crostata is usually lined with Jam or of course the ever popular Nutella.
How to Store a Crostata
The pie can be kept at room temperature, covered.  A cool area is best. It will keep for 2-3 days. 
The pastry dough can be made in advance and kept refrigerated for up to a week. Make sure to wrap it in plastic.
The dough can also be frozen, wrap in plastic and place in a freezer bag or container. It will keep in the freezer for about one month.