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My crostata recipe features a perfectly baked, flaky, golden crust stuffed with a sweet and tangy berry filling. It’s easy to make and always impressive. Use fresh or frozen fruit.
Berry-heavy desserts are among my family’s favorites, so my mixed berry crostata is a regular occurrence.
If you are new to crostatas, they are a classic Italian pie, similar to a galette. It is an open pastry filled with fresh summery fruits. It is served with creamy gelato and doesn’t need a tart shell or a fancy cover. It’s typically made with apples or peaches, but I typically make it with fresh or frozen berries. It’s usually a dessert in my household, but it has been a cheeky breakfast on the odd weekend!
Why I love this recipe
- Crowd pleaser. This crostata is perfect for parties! Serve it next to ice cream; it’ll be gone in no time!
- Easy. You don’t need complex kitchen equipment or molds to ace this dessert. All you need to do is make a rough pastry dough, fill it with your favorite fruit pieces, fold it, and bake.
- Versatile. You can change up the filling with just a few minor tweaks.
Key Ingredients
Make the classic Italian crostata with regular pantry staples and fresh berries. Here’s what you’ll need:
- All-purpose flour. To make the flaky pastry base. I have used all-purpose flour for this recipe, but feel free to substitute it with gluten-free flour if you like.
- Butter. You’ll need cold, unsalted butter cut into small cubes.
- Superfine sugar. It helps to achieve the gorgeous golden crust. If you don’t have superfine sugar, standard white sugar is fine.
- Ice cold water. Ice-cold water helps to keep the dough and butter cold.
- Egg. It helps to get a glistening finish and to keep the surface moist as it bakes.
- For the filling. As I’m making this a mixed berry crostata, I’m using strawberries, raspberries, and blueberries. Add some lemon juice, sugar, and cornstarch, and you have the perfectly gooey and sweet filling.
How to make a crostata
Find the printable recipe with measurements below.
Step 1- Combine. Rub the cold butter into the flour until you have a crumbly mixture.
Step 2- Make the dough. Add ice-cold water to the crumbled dough, shape it into a disc, and refrigerate it for at least 10 minutes.
Step 3- Make the fruit filling. Toss the berries with sugar, cornstarch, and lemon juice.
Step 4- Assemble. Roll the cold dough into a 12-inch circle and place the filling at the center. Fold over the 2-inch border on top of the fruit.
Step 5- Bake. Brush the dough edges with an egg and water wash, then dust the top with sugar. Bake in a preheated oven at 375°F for 30-35 minutes.
6. Serve warm. Let the crostata cool for about 5 minutes before cutting into it. Serve warm.
Arman’s recipe tips
As a culinary school grad, I’m sharing my tried and true tips when working with pastry dough to yield a buttery and tender crust:
- Keep everything cold. This means the water and the butter. The butter takes longer to melt in the oven, which results in a gorgeous, flaky crust.
- Flour the surface. Lightly dust the rolling pin and the surface with flour when rolling the dough. It prevents the dough from sticking and makes the process easier.
- Chill the dough. Resting the dough in the fridge allows the gluten to develop, making it easier to roll out and into a thin layer.
- Roll an even dough. For a perfectly baked crust, roll out the dough evenly for uniform baking.
Flavor variations
I’ve made countless variations of this crostata, and here are some of my favorites:
Nutella crostata. This one is pure indulgence. If you are nuts for Nutella, spread it on the pastry base, and top it with crumble or nuts.
Jam crostata. Instead of using a mix of berries, make a filling with jam and fresh fruits. You could also make two thin layers- one with thick custard and the other with berry slices.
Apple crostata. I often make this when apples are in season, but finely cooked apples (like stewed apples or air fryer apples) are mixed with lemon juice, sugar, and cornstarch.
Peach crostata. Swap out the berries with fresh or canned peaches. If you use the latter, I recommend using peaches canned in their own juice, not syrup.
Storage instructions
To store. Keep the leftover crostata at room temperature for a day. If you wish to store it for longer, store it covered in a refrigerator for 2-3 days.
To freeze. Crostata freezes well. Wrap it in a freezer-safe bag and store it in the freezer for three months. When you’re ready to eat, thaw it out in the refrigerator.
Frequently asked questions
Sure, you can! Wrap the dough disc in plastic and store it in the fridge for up to 3 days or in the freezer for up to 3 months. If you freeze the dough, let it thaw in the refrigerator before rolling out.
Yes, you can. Pulse the cold butter cubes and flour first. Once the butter is uniformly distributed, combine the dough by adding ice-cold water. Please do not overmix, as this will cause the butter to become too soft.
If serving for dessert, pair it with a scoop of ice cream or a dollop of whipped cream. I also enjoy it for breakfast or as an afternoon snack with a latte or iced coffee.
More fruity desserts
If you tried this Crostata recipe, please leave a star rating and comment. It helps others thinking of making this.
Crostata Recipe
Video
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cubed and chilled
- 3 tablespoons cold water divided
- 1 large egg
- 1 tablespoon superfine sugar
Crostata filling
- 1 1/2 cups strawberries trimmed and sliced
- 1 1/2 cups raspberries
- 1 cup blueberries
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 190C/375F and line a cookie or baking sheet with parchment paper.
- In a large mixing bowl, combine the flour and cold butter, mixing until coarse crumbs remain. Add two tablespoons of cold water and mix until a thick dough remains.
- Shape the dough into a disc and refrigerate for 10 minutes.
- In a small bowl, add the berries, then toss through the cornstarch. Add the sugar and lemon juice and mix well.
- Roll the crostata dough into a 12-inch circle onto the lined sheet. Place the berry mixture into the center, reserving two inches from the sides. Fold the dough over the fruit.
- Whisk the egg with the remaining tablespoon of water and brush around the dough. Sprinkle with the sugar.
- Bake the crostata for 30-35 minutes or until golden.
- Let the crostata sit for 5 minutes before slicing.
Notes
- Leftovers: Keep the leftover crostata at room temperature for a day. If you wish to store it for longer, store it covered in a refrigerator for 2-3 days.
- Reheating: Crostata is best enjoyed warm. Leftovers can be heated in the oven at 180C/350F for 5 minutes.
- Berries: Fresh or frozen fruit works. If using frozen fruit, thaw or microwave it first.
Nutrition
Originally published June 2023, updated and republished July 2025
I never made crostata by myself but really enjoy crunchy flavour. Thanks!
I made this using fresh strawberries from the garden with a gf flour blend for the pastry. It turned out great!!
Thank you!!
Carolyn