Light golden crust softened with all-berry jam and topped with fresh blackberries – isn’t that an ultimate summer pie both for the eyes and for the taste buds?
No doubts about the answer here 🙂
Classic Italian crostata with fresh fruit twist is hands down one of the most delightful pies you can make this summer.
All credit for the recipe goes to my mother-in-law Teresa, who ALWAYS finds ways to treat us with something special every time we visit them.
But here’s a tricky part.
Like all classic crostata pies this blackberry crostata has a shortcrust dough as a base.
It should be kept cool as much as possible during kneading and rolling process.
Which is VERY challenging during the summer.
If you have an air-conditioner in the kitchen you’re in luck. And fan actually could do the work too.
But don’t let the heat and all scare you away from this “oh-so-much-worthy” summer treat.
You can get away with a great dough simply by working it during early morning or late evening hours. Plus I have some more tips in the notes section of the recipe.
So, you’re covered 😉
Before we get to the recipe and instructions here’s another important remark I’d like to add.
If you are planning to eat this crostata in one seating tonight (aka big party gathering) feel free to skip the glaze.
BUT if you can’t finish it in one go (don’t feel forced to do so, even though I know the templation is real!) make sure you cover blackberries with the glaze to keep them fresh and prevent from molding. Fresh blackberries tend to mold pretty fast, even in the fridge.
Now that you know all tips and tricks let’s get to oven.
It’ll be worth it.
All ingredients are listed for 12.5 inch tart pan.
For an 8-inch pan feel free to cut the ingredients in half.
Blackberry Crostata - Delicious Shortcrust Summer Pie
For the dough:
- 2 ⅓ cups flour
- 2 eggs
- 4 oz / 1 stick unsalted butter
- ⅔ cup sugar
- 1 tbsp baking powder
- 1 lemon zest or vanilla syrup (optional)
- Pinch of salt
For the filling:
- 4 cups fresh blackberries
- 1 cup blackberry jam (or any other berry jam)
For the glaze:
- 4 small 3x5 inch gelatin leaves/sheets
- 2 tbsp sugar
- ½ cup water
- Mix all dry ingredients: flour, sugar, baking powder and lemon. Add well refrigerated butter cut in small cubes.
- Using a wooden spatula mix everything well, crushing butter in smaller pieces.
- Mix in the eggs (pulled right from the fridge). Once the dough reached an even, but still crumbly consistency start to knead it with your hands.
- The kneading process should be very fast, so that the dough remains cool and butter doesn’t melt too much. That’s the reason we work the dough as much as we can first using a spatula and only at its finish stage we knead with the hands.
- Press the dough making it a bit more flat. Cover with a plastic wrap and place in the fridge for 3o minutes.
- On a well floured surface roll the dough approx ⅙ inch thick. Roll it onto the rolling pin and transfer to the baking pan. Spread evenly across the bottom and the borders of the pan. Cut off the excess. Stick it with a fork all across.
- Cover with parchment paper(!) and top with any kind of beans or dry peas. Since we are baking this crostata base without a filling, the point of the beans is to serve as weight and prevent the dough from bubbling unevenly.
- Bake in a preheated to 350F oven for 15-20 minutes.
- Let cool completely.
- In the meantime prepare the glaze.
- Soak gelatin leafs/sheet in water for 10 minutes.
- In a pan heat ½ cup water, 2 tbsp sugar and softened gelatin sheets till sugar and gelatin are completely dissolved, but NOT boiling. Let cool till room temperature.
- Spread approx 1 cup of jam over already cooled crostata base.
- Top with fresh blackberries. Pour over room temperature gelatin glaze.
- TIP: Wash your hands with a cold water before kneading.
- Try avoiding sun-exposed surface when working with the dough.
- During hot summer days instead of placing the dough to rest in the fridge I recommend placing it in the freezer for 15-20 minutes.
Want to take your crostata to the next level?
Use this 30-minute homemade blackberry jam for the filling.