Classic Italian Crostata, a delicious Italian Pie makes the perfect dessert or snack recipe, the delicate flaky crust is filled with choicest of Jams. This Italian Pie is made with a delicate homemade pastry dough/pasta frolla and filled with a simple Jam filling. Italian pastry dough consists of flour, sugar, baking powder, butter (usually room temperature) and an egg and egg yolk. The egg makes the dough even flakier. Wherever you go in Italy, into a bakery, grocery store or even visit a friend or relative there is always a Jam Filled Crostata in sight. This delicious Pie is usually served as either a dessert or in the afternoon with an espresso. Although a slice at breakfast is also the norm.
Making Italian Pie Dough
Place the dry ingredients in the bowl of the machine, whisk them together then add the butter and eggs, pulse to combine. Move the dough to a lightly floured flat surface and gently knead into a smooth ball. Be sure to chill the dough for at least 30 minutes. When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour also.
In Italy, a Crostata is usually lined with Jam or of course the ever popular Nutella. Apricot or plum jam made from her backyard fruit trees. Of course, not everyone is lucky enough to have fruit trees so a good store-bought jam is a great alternative. Just choose your favourite jam.
1/2 cup granulated sugar (100 grams)
1 3/4 cups all-purpose flour (227 grams)
1 teaspoon baking powder
1 egg (room temperature)
1 egg yolk (room temperature)
1/2 cup + 2 tablespoons butter room temperature (131 grams)
3/4 cup jam (253 grams)
Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 - 22 cm) pie dish.
In a large bowl*, gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a lightly floured surface and work the mixture to form a soft dough (if the dough is very dry then add an extra tablespoon of soft butter).
Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
Transfer to prepared pie plate, I used an 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. With the extra dough make strips to create a lattice finish. Brush top lightly with milk and bake in a preheated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!
**Any type of jam can be used, but I find raspberry, strawberry, blueberry, apricot, peach or a wild fruit mixture work the best.
How to Store a Crostata
The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days. The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it in plastic. The dough can also be frozen, wrap in plastic and place in a freezer bag or container. It will keep in the freezer for about three months.