Mixed Berry Crostata

Dough makes 1 large 13x13 pie or 2 smaller 7x7 pies.

Dough

2 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon salt

3 tablespoons granulated white sugar

1 cup unsalted butter, chilled, and cubed

1 teaspoon vanilla extract

1/4 to 1/2 cup ice water

2 tablespoons sugar crystals (optional)

1 egg, beaten (for egg wash)

Fruit Mix

4 cups mixture of blackberries, raspberries, blueberries and cut-up strawberries

5 teaspoons sugar

1 tablespoon cornstarch

  1. In a food processor combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It's too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much.
  2. If splitting, bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.
  3. On a lightly floured surface, roll the crostata dough out to a roughly 16-inch-diameter circle. Leave it a little thick; the added texture is better. Transfer the dough to a cookie sheet, then place the sweetened fruit mixture in the center and distribute it in a low mound, leaving a 2-inch border.
  4. Fold the edges of the dough over the fruit to form a 6-sided tart, with the fruit showing in the center: Fold one edge over, then fold the second edge over, pleating the dough as necessary and pressing firmly on the pleat.
  5. Lightly brush the surface of the dough with egg and sprinkle with coarse sugar. Bake until the crust is brown and the fruit is soft and thickened, 30 to 35 minutes. Rotate the crostata halfway through baking for even coloring.
  6. Remove the crostata from the oven and cool 10 minutes before cutting and serving with vanilla ice cream.

Each serving: 470 calories; 6 grams protein; 59 grams carbohydrates; 3 grams fiber; 24 grams fat; 15 grams saturated fat; 61 mg. cholesterol; 36 mg. sodium.