- 1
- 10 mins
- 50 mins
Ingredients
- 1 homemade or store-bought pie crust
- 1 lb strawberries
- 2-3 tablespoons granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Preparation
Step 1
Can you smell it!? It’s almost Spring! We’re only 20 days away from the first official day of Spring 2014, and if you’ve lived through this winter in the Northeast, you can understand why I’m a little ecstatic about this. Besides the fact that the 2013/2014 winter season has been brutal beyond words, Spring my favorite season for cooking! It’s like the vegetable markets come alive again with an abundance of produce that we’ve been missing all season. Fresh berries, citrus, greens, flowers, everything is super vibrant, fresh (and cheap!) I recently hit the jackpot at my local farmer’s market, scoring strawberries for 99 cents a pound! So, I bought 4 pounds and brought them to with the intention to make something extra delish. This crostata hits the spot!
This recipe is so versatile, you can literally make it with any berries, apples, pears, apricots, peaches, plums, and more. Really, the possibilities are endless. I’ve done it with blueberries, blackberries, and raspberries, all with great success. You can also use frozen berries or fruit, just make sure to thaw and drain them before assembling this dish, so it doesn’t come out soupy. Also, you can definitely substitute a ready to use store-bought pie crust instead of the
I used, which makes this crostata even easier to put together!
Preheat your oven to 400 degrees F.
Add 2 tablespoons of sugar to the sliced strawberries, and stir. Taste them. If they need more sugar, add another tablespoon.
Add the cornstarch, lemon juice, and vanilla extract.
Stir to dissolve the cornstarch.
Roll out the pie crust into a 12-13″ diameter. It should be about 1/4″ thick, at the minimum. You can make it slightly thinner, if desired. Place the pie crust onto a large baking sheet, lined with parchment.
Gently fold the border around the strawberries to enclose the dough, pleating it to make a circle.
Directions
Preheat your oven to 400 degrees F.
Wash and slice your strawberries, and toss them into a bowl. Add 2 tablespoons of sugar to the sliced strawberries, and stir. Taste them. If they need more sugar, add another tablespoon. Add the cornstarch, lemon juice, and vanilla extract to the strawberries. Stir to dissolve the cornstarch.
Roll out the pie crust into a 12-13" diameter. It should be about 1/4" thick, at the minimum. You can make it slightly thinner, if desired. Place the pie crust onto a large baking sheet, lined with parchment.
Dump the strawberries into the center of the dough circle. Pile them into the middle of the dough, leaving about a 1½" border all the way around the edge. Gently fold the border around the strawberries to enclose the dough, pleating it to make a circle.
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