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Deep-Dish Strawberry Balsamic Crostata

Deep-Dish Strawberry Balsamic Crostata

on Monday, 24 June 2019. Posted in Desserts, Recipes

This rustic pie (no crust crimping required) highlights plump, juicy strawberries in all their summer glory. The secret: five-year aged balsamic. The bright, tangy notes of the balsamic elevate the sweetness of the strawberries for an unforgettable bite.

The other great thing about this sunshine-filled dessert? It's best served at room temperature, which means means you can make it the morning of your BBQ or picnic and check dessert off your list. Serve with a dollop of lightly sweetened whipped cream and an extra flourish of aged balsamic.

Recipe, food styling and photography by Asha Loupy

  • Prep Time: 1 hour, 45 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 3 hours, 15 minutes

Serves 6–8

Ingredients

For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup Caputo Semolina Flour
  • 2 tablespoons granulated white sugar
  • 1/2 teaspoon kosher salt
  • 12 tablespoons unsalted butter, chilled and cubed
  • 4–6 tablespoons ice water
For the filling:
  • 4 pints strawberries, halved or quartered, depending on their size (about 6 cups)
  • 1/2 cup light brown sugar, lightly packed
  • 5 tablespoons granulated white sugar, divided
  • 1/4 teaspoon kosher salt
  • 2 tablespoons Acetaia Leonardi 5 Year La Corte Balsamic, plus more for finishing
  • 5 tablespoons cornstarch

Directions

For the dough, combine the flour, semolina flour, granulated sugar and salt in a food processor and pulse a few times to mix. Add the cold butter and pulse until the mixture looks like coarse sand. With the motor running, add 4 tablespoons of ice water in a steady stream and then pulse until a dough starts to form, adding more water a tablespoon at a time as needed.

Turn the dough out onto a lightly floured surface and press together to form a ball. Flatten the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least an hour.

A half hour before assembling and baking the crostata, preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.

While the oven is preheating, prepare the filling and assemble the crostata. To make the the filling, combine the strawberries, light brown sugar, 4 tablespoons granulated white sugar, salt and the balsamic vinegar, tossing to coat the berries. Let the berries sit for for 5–10 minutes to macerate. Add the cornstarch and gently stir until fully incorporated into the filling. Set aside.

To assemble the pie, remove the dough from the refrigerator, place on a lightly floured surface and roll into a 16-inch circle (about 1/8-inch thick). Carefully transfer the dough round to a 9-inch pie baking dish. Gently press the dough into the sides of the pie dish, leaving about 1–1 1/2 inches hanging over the edges.  Give the reserved filling a stir, making sure the berries are evenly coated in the sugar balsamic mixture, and then scrap it into the prepared uncooked crust. Smooth the filling into an even layer without packing it down. Gently fold the edges of the dough over the filling, pleating into a circle. Place the uncooked crostata in the freezer for 10–15 minutes to chill. 

While the crostata is chilling, make the egg wash. Whisk together the egg and water in a small bowl. Remove the chilled crostata from the freezer and brush the egg wash over the exposed crust in a thin layer, discarding any extra egg wash. Sprinkle the remaining tablespoon of granulated white sugar over the egg-washed crust in an even layer.

Place the crostata on the reserved foil-lined baking sheet and bake for 5 minutes. Reduce the heat to 375°F and continue to bake until the crust is cooked through and golden brown, and the filling is cooked down, thick and syrupy, about 65–80 minutes. Check the crostata at about 55 minutes. If the crust is getting too dark, cover the exposed crust with tin foil and continue to bake until fully cooked.

Remove the crostata from the oven and let cool in the pie baking dish for an hour. Gently run a pairing knife around the sides of the pie plate (this will make for easy slicing later) and then continue to let the crostata cool to room temperature, about another 3–4 hours. Resist the urge to dig right into crostata while it's hot, the resting time will allow the filling to set—no runny pies here! Serve with lightly sweetened whipped cream and an extra drizzle of balsamic.