Let's Dish With Linda Lou

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Berries And Ricotta Crostata

on October 11, 2013

DSC00187You can of course by already made pie crust dough.  I use that in a pinch when I don’t have any of my own hanging out  in the freezer.  I think that homemade dough is just so much better and flakier than the store bought dough.  I’ve tried different recipes on making dough for pie crust and I have to say the Ina’s recipe is the best that I’ve found.  I have changed it a little but it’s basically the same.


12 tablespoons(1 1/2 sticks) very cold unsalted butter

3 cups of AP flour

1 teaspoon of kosher salt

2 tablespoons of sugar

6-8 tablespoons of ice cold water (this may vary a little bit)

1/3 cup of cold vegetable shortening


First dice the butter and then put it back into the frig to stay cold. Have about 1/2 cup of ice water ready on the side.  Place flour, salt, and sugar in bowl of a food processor and pulse a couple of times to mix.  Add the butter and and shortening. Pulse a few more times until flour has the consistency of what looks like small peas. While processor is still running add your ice water through the feed tube.  I do this a tablespoon at a time, because the water amount can vary.  You’ll know because the dough comes together like a ball.  Dump it out onto the board that is dusted with flour, roll into a ball and wrap in plastic wrap and put into the frig for a least 30 minutes.  After dough has chilled cut in half.  Wrap the other half up and save for another time.  Store it in an air tight plastic bag remove all the air and it can be stored in the freezer until you need it. When your ready for it defrost it in the frig.  Roll out your half of dough on a well floured board to about a 9 inch circle, turning it as you roll so it doesn’t stick. Take your dough roll it up around the rolling pin then, unroll in onto a baking sheet pan lined with parchment paper.

To make the filling put, 1 pint of blueberries,(reserve 2 tablespoons back), 1/4 cup of water, 1/4 cup of sugar, tablespoon of lemon juice, and a tablespoon of arrow root (It’s a thickener) into a small sauce pan.  Bring the berries to a soft boil stirring the filling gently. You will see the berries start to burst and release their juices, this only take a few minutes.  Turn the heat off and set aside. In a bowl take a small container of Ricotta cheese and mix in a tablespoon of good vanilla extract and a cup of confectioner sugar.  Mix together well. Finally place your thicken berry filling into the center of the pie crust.  Fold the edges inward and around the filling.  It’s very rustic looking. Then take spoonfuls of the Ricotta mixture and spoon it here and there on top of the filling.  Brush the edges of pie crust with an egg wash and sprinkle with a course sugar. Cook Crostata  in a preheated 400 degree oven for about 20-25 minutes (oven times may vary) or until pie crust is a golden brown around the edges. Take reserved berries and sprinkle on top. Garnish with a sprig of mint.


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