Red Berry Crostata

I have a sweet tooth but I don’t like sweets, this is why I love a rustic crostata. A buttery, flaky crust filled with peak season fruit and requires just a bit of sugar to make a delicious dessert. A crostata always satisfies my pastry craving and is easier (IMHO) than baking a pie.


Pro tip: freezing the berries overnight helps them to hold their shape while baking. My recommendation is to buy fresh and freeze overnight vs pre-frozen berries which won’t have the desired taste, color or texture for the recipe. This can be made one day in advance.


all units: U.S. Imperial

  • 1 batch pie dough
  • 1 pint fresh raspberries (frozen overnight)
  • 1 cup fresh strawberries, halved (frozen overnight)
  • 1 orange, zest only
  • 1⁄2 c granulated sugar
  • 2 tbsp of GF flour or AP flour, plus more for dusting
  • 1 egg (for egg wash)
  • 2 tbsp turbinado sugar
  • Pinch of flaky sea salt
  • Optional Garnish:
  • Craig’s Vegan Killa Vanilla Ice Cream
  • Ghia Ghianduja Chocolate Hazelnut Spread

Preheat the oven to 350º

Once you have made the pie crust, store in the fridge for at least 30 minutes so the butter chills again resulting in a flaky crust.

Remove the pie crust from the fridge and set aside to roll out. In a large bowl add the granulated sugar, pinch of flaky salt and the orange zest. Rub the sugar between your fingers to release the oils from the zest. Toss the frozen berries and flour in the orange zested sugar and evenly coat the berries with the mixture. Set the bowl aside.

Roll the dough out onto a large sheet of parchment, use a dusting of flour if necessary to prevent sticking/tearing. If there are any large tears in the center be sure to press them closed otherwise liquid will seep out and prevent a flaky crust.

Pour the bowl of sugared berries onto the rolled crust, leaving about a two-inch circumference of dough around the berries. Then fold the crust starting from one side over the berries and pressing lightly on the pleats of dough to seal them. Dust off any extra flour used for rolling out the dough. Next, prepare the egg wash by whisking one egg in a small bowl and brush lighting onto the dough. Then sprinkle with turbinado sugar and a pinch more flaky sea salt.

Bake at 350º for 35-40 minutes or until the crust is golden brown. Allow to cool before slicing.

To serve: using the back of a soup spoon swipe a dollop of Ghia Ghianduja Chocolate Hazelnut. Spread on the dessert plate, and add scoop of Craig’s Vegan Killa Vanilla Ice Cream.

makes 1 7-9 inch crostata