Hole-in-one Crostata Dough

by Giada

Prep Time

15 minutes

Serves

1

Beginner

Photo Credit: Elizabeth Newman

Hole-in-one Crostata Dough

Name: Fool Proof Crostata Dough
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup fine cornmeal; 1 teaspoon kosher salt; 10 tablespoons 1 1/4 sticks unsalted butter, cubed and chilled; 1/3 cup ice water (plus 1 tablespoon if needed); 3 cups assorted berries, such as raspberries, blackberries, strawberries or blueberries; 3 tablespoons granulated sugar; 1 tablespoon all-purpose flour

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A crostata is an Italian type of tart - depending on where you go in Italy, sometimes you'll see them looking rustic and freeform, and sometimes they're made in a tart pan and look a little more refined. Regardless of how you want to construct a crostata, this dough is perfect for whatever application - even just a traditional pie! I love the addition of cornmeal in this dough, because it adds a great flavor and texture element. Additionally, because cornmeal has no gluten, it helps keep this crust very tender and crisp through baking.

Use this dough any time a recipe calls for a crostata or pie crust - it's perfect, and so easy! You can really let your imagination go wild - go savory and fill a crostata with caramelized onions, or even the filling from my tomato tart! Of course, it's perfect for desserts as well - fill with raspberry jam or fruit, like this recipe below.

Make sure you don't skip the step of allowing the dough to rest in the fridge for an hour before working with it! It ensures that the butter stays cold, and relaxes the proteins in the flour, which results in a more tender, crisp crust!

fool proof crostata dough

Fool Proof Crostata Dough

Servings

1

Prep Time

15 minutes

Calories

1992

Author:

Giada De Laurentiis

Ingredients

For The Dough:

1 1/2 cups all purpose flour
1/2 cup fine cornmeal
1 teaspoon kosher salt
10 tablespoons 1 1/4 sticks unsalted butter, cubed and chilled
1/3 cup ice water (plus 1 tablespoon if needed)

For A Berry Filling:

3 cups assorted berries, such as raspberries, blackberries, strawberries or blueberries
3 tablespoons granulated sugar
1 tablespoon all-purpose flour

Instructions

To a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Do not over work. Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for 1 hour. The dough is now ready to use as either a crostata or pie dough crust.
To make a berry crostata as pictured above, add the berries, sugar and flour to a mixing bowl. Toss together with your hands until well-coated.
Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the refrigerated dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Spread the berries on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
*Cooks note: The recipe can be doubled for a double crust pie. The beginning steps can be done in a food processor pulsing in the butter and water. Just be careful not to over process.

Nutrition

Nutrition Serving Size: 1
per serving: Calories; 1992

Amount/Serving % Daily Value

Carbs: 201 grams
Protein: 28 grams
Fat: 120 grams
Saturated Fat: 73 grams
Cholesterol: 301 milligrams
Sodium: 2352 milligrams
Fiber: 13 grams
Sugar: 2 grams

nut free

vegetarian

1 comment

Cynthia - Jan 17

How far in advance can you make the dough? I like to make several pies for Thanksgiving but don’t want to have to make them all at once. Will the dough keep for a couple days in the fridge?