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 needed to do was make the filling. Once the filling was made, all I needed to do was 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: 1 hour 7 minutes
Yields: 6 servings
Equipment: 1 cookie sheet pan, party brush, large mixing bowl, 1 (3-quart) saucepan

Ingredients:
1 pint of raspberries, reserve 5 for the garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 lemon, zested
1 tablespoon fresh lemon juice
1 tablespoon *arrowroot (substitute cornstarch)
1 (15-ounce) container of Ricotta cheese, cold
1 cup powdered sugar
1 tablespoon pure vanilla extract
1 Homemade Pie Crust, link below

Garnishes:
*egg wash
2 tablespoons of sanding sugar (substitute Turbinado sugar)
5 fresh raspberries
1/2 pint of fresh blackberries
1 sprig of fresh mint

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.

Instructions for the ricotta cheese:
Place the ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, and mix to combine. Place back into the refrigerator until needed.

Preheat oven to 425°F.
Line a sheet pan with parchment paper.

Instructions for the Filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), and add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices in 3-5 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 thickened 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 25-30 minutes, until the pastry has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh blackberries, raspberries, and sprigs of mint.

Serve at warm or at room temperature.

There you have it, my Berries and Ricotta Crostata-Updated.

Notes:
1) The Homemade Crust is made the day before.

2) *arrowroot: A starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

3) *egg wash: A mixture of beaten eggs and water or milk broth over pastry or dough before baking to give an attractive color and shine to the surface of the crust.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2014/09/04/homemade-pie-crust/

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/