Strawberry Crostata

Our nearby farmer's market reopened for the season last week and this Tuesday was my first visit; they had gorgeous strawberries which made Zack reach from his stroller and say "more!" They begged to be baked in a pie so I tweaked Ina Garten's recipe and yummmm!

Summer Fruit Crostata

For the Pastry

2 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon kosher salt

2 sticks cold unsalted butter, diced

6 Tablespoons ice water

For the Filling

1 generous amount of strawberries, sliced

1 Tablespoon flour

1 Tablespoon sugar

squeeze of 1/2 lemon

sprinkle of cinnamon

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter. Pulse 12-15 times or until butter is the size of peas. With the motor running, add water to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured surface and roll into a disc. Wrap with wax paper and chill for at least an hour.

Preheat oven to 450 degrees. Roll pastry dough out into an 11-inch circle. Transfer to sheet pan or pie plate.

For the filling, combine strawberries, flour, sugar, cinnamon and lemon juice. Pour filling into pastry. Gently fold the edges of the dough up and over the filling. You won't be able to cover completely but that's the elegance of this rustic pie.

Bake for 20-30 minutes, depending on how you like your crust, soft or crisp.

A crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the fruit filling, creating a more "rough" look, rather than a uniform, circular shape. The fruit can be anything from apple to mixed berry to peaches.