Simple and fresh, this rustic pie tastes just like summer.
It's that time of year again when beautiful fresh fruits are in full swing at the farmers market. I know we can get them all year round, but summer yields the sweetest blueberries and raspberries, the biggest strawberries, and every other gorgeous fruit you can dream about.
I've been stockpiling tons of berries in my frig. Some just for snacking, others to turn into beautiful dishes, like this one. It's fresh, healthy, and so simple that you can have it on your table in no time.
Feel free to use homemade pie crust, or use store bought if that's easier. Making it homemade will keep this recipe more "clean," but store bought works just as well.
Simple Raspberry Crostata
Recipe written by The Chef Next Door
Makes 8 servings
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1 homemade pie crust (can substitute with store bought)
2 cups fresh raspberries
1/4 cup organic granulated sugar, plus more for sprinkling
2 tsp cornstarch
1 egg white
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat. Gently roll the dough out into a 12-inch circle and place on the prepared baking sheet.
In a medium bowl, mix together the sugar and cornstarch. Add the raspberries to the bowl and gently toss to coat.
Pile the berries in the center of the pie crust, leaving about a 2-inch border. Gently fold the edges of the crust over the berries, pleating the edges along the way. Leave an opening about 4 inches wide in the center. Brush the pie crust with the egg white and sprinkle it lightly with sugar.
Bake the crostata until the crust is golden brown and the fruit is bubbling, about 30 minutes. Allow the crostata to cool for at least 15 minutes on the pan. While still warm, cut it into eight wedges. Serve as is, or topped with vanilla ice cream or whipped cream, if desired.