Strawberry Rhubarb Crostata
Crostatas are an easy, versatile dessert. Just mix 5 cups of your favorite seasonal fruits (keep it to 3 fruits for the best results) for this free form pie.

Pie Dough - enough for 3 pie or crostata shells

  • 2 1/4 c all purpose flour
  • 1/4 c sugar
  • 1/2 tsp salt
  • 8 oz cold butter, cut into cubes
  • 1/4 c cold water


Put dry ingredients into the bowl of a food processor and mix to blend.

Add the cubed butter and pulse until the butter is broken up and the mixture is crumbly. Do not over mix.

Add the water through the feed tube and mix until the dough starts to form a ball.

Turn out onto a piece of plastic wrap, form into a log and wrap.

Chill the dough until needed or freeze in 3 sections.

Strawberry Rhubarb Filling for 1 Crostata

  • 3 1/2 c rhubarb cut in 1" pieces
  • 1 1/2 c strawberries, cut up
  • 1/2 c sugar
  • 1/8 tsp orange zest
  • 2 Tbs corn starch


Mix all ingredients


Roll dough into 14" round & transfer to a sheet pan covered with parchment paper.

Place fruit in center of dough leaving 2" - 3" border.

Fold dough up and over fruit, pleating as necessary.

Brush dough with an egg wash (1 egg mixed with 1 Tbs of water).

Cook 40 minutes at 375°F

Let Crostata cool and then refrigerate before removing from parchment.