I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.
I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.
I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, all I needed to do was to roll out the dough. This is my Berries And Ricotta Crostata-Updated.
Prep Time: 7 minutes (cooking time for the filling)
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Yields: 6 servings
Equipment: 1 cookie sheet pan, party brush, large mixing bowl, 1 (3-quart) saucepan
Note: The pie dough is made the day before.
Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)
1 (15-ounce) container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
1 lemon, zested
2 tablespoons of sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.
The Day Before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust
Preheat oven to 425-degrees F.
Line a sheet pan with parchment paper.
Directions For The Filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3 to 5 minutes. Next, add the *arrowroot (or cornstarch), stir well, and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.
Start by cutting the disk of pastry dough in half. Over a lightly floured surface, roll the dough into a 12-inch circle, 1/4-inch in thickness. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.
Garnish with fresh berries and sprigs of mint.
*arrowroot: A starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.
*egg wash: A mixture of beaten eggs and water or milk broth over pastry or dough before baking in order to give an attractive color and shine to the surface. There you have it my Berries And Ricotta Crostata-Updated.
Serve at warm or at room temperature.