Foolproof Crostata Dough

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. *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.