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Mixed Berry Crostata

8 Servings

50 minutes plus resting and cooling

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This summery dessert features lightly sweetened fresh berries encased in flaky, buttery pastry. The crostata is baked free form without a pie plate or tart pan so shaping the dough is simple (no pan to fuss with) and its look is rustic. We particularly liked a mix of three berries—1 cup each of raspberries, blueberries and blackberries—but if you like, use just one or two types. Serve warm or at room temperature with lightly sweetened whipped cream or ice cream.




Don't make the dough without first tossing together the butter and flour and freezing for 10 minutes. Combining the two before adding to the food processor helps prevent clumping and ensures more even butter distribution while processing, and thorough chilling guarantees the butter won't become too soft during processing. Don't use frozen berries; they will turn soft and mushy with baking.

50 minutes

plus resting and cooling


  • 163

    grams (1¼ cups) unbleached all-purpose flour, plus more for dusting

  • 33

    grams (2½ tablespoons) white sugar


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Pamela B.
July 22, 2023
Sugar adds an awesome crunch
I have made this recipe three times and it's been delicious each time. I used different fruit combinations each time and they were all delicious. Fresh cherries were delicious with blueberries and peach. I used less sugar over the fruit than in the recipe but did use all that was recommended on the crust. It adds a lovely texture to the pie.
Laurel P.

Delicious and easy to make. I'm wondering how to change up flavors-peaches, strawberries/rhubarb or apples. I'm assuming the other options won't cook up as simply as the berries.

Diana L.

I have made this several times now. Its easy to make and turns out good each time. I do not put as much sugar in the dough. I think 1 tablespoon is plenty. I also do not put as much turbinado sugar. I just add sugar inside berries, mix it then taste if its sweet or not.