Festivals, Events & Classes  ·  Now Harvesting  ·  Directions

Farm History

Bakery & Kitchen


Recipes »

Verrill Farm



Local Products &
Specialty Foods

Catering Services &
Useful Websites


Verrill Farm Stable

Visit us on FacebookFollow us on Twitter

Call Verrill Farm
at 978.369.4494

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.

« Return to the Recipes Index

9:00 AM - 7:00 PM
(5:00 PM Sundays January, February)
Closed on some holidays
  © 2017 Verrill Farm, all rights reservedVerrill Farm · 11 Wheeler Road · Concord, MA 01742 · Tel 978-369-4494 · info@verrillfarm.com