The Easiest Strawberry Crostata
This is what I make when I want pie, but don’t feel like making pie.
My mother was an excellent pie maker.
Her pumpkin pie was smooth, rich, and warmly spiced with a filling that never cracked in the oven and a flaky crust that contrasted perfectly with whipped cream. It was somehow even better cold the next day. Her cherry pie was sweet-tart and full of soft, juicy cherries, with a hint of almond and made carefully with no shortcuts. This pie was special, and I always asked for it on my birthday.
But her French Apple Pie was legendary, with its thick layer of brown sugar crumble topping. Each warm slice was drizzled with a ribbon of vanilla-flecked custard called Wigwam Sauce, inspired by a version she loved at a popular coffee shop near the university she attended. This was the pie we looked forward to all year, and there was never a major holiday without it.
She often told the story of being a young housewife of barely 19, so determined to perfect a buttery, flaky crust that she baked pie after pie until she finally got it exactly right. It’s been the standard the rest of the family has been chasing ever since.
This strawberry crostata, however, begins with a store-bought pie crust.
Somewhere, I can feel her rolling her eyes.
This is a great dessert for warm weather, when the fresh strawberries are sweet, inexpensive, and abundant.
Crostatas—really just a rustic pie—are wonderfully forgiving. The less you fuss with them, the better they tend to look. Crooked edges and bubbling juices only add to the charm.
The berries collapse in the oven into jammy little puddles while the crust turns golden and crisp around the edges, and the whole thing makes the house smell like butter, sugar, and summer strawberries.
The only thing left to decide is whether to serve it with whipped cream or vanilla ice cream, which feels like an excellent kind of problem to have.
Personally, I vote for whichever one is already in the fridge. (Whipped cream for me.)
Thanks for being here! I appreciate it, and I hope you get time to slow down, relax, and enjoy yourself today.
I’ll see you back here next Sunday with something good.
The Easiest Strawberry Crostada
The Easiest Strawberry Crostata
4–6 servings
Ingredients
1 refrigerated pie crust (I like Pillsbury)
3 cups fresh strawberries (about 1 pound), stems removed, rinsed, dried, and halved. If your strawberries are especially large, cut them into thirds. You don’t want them sliced too thin.
⅓ cup strawberry jam, with 1 tablespoon reserved for brushing over the top after baking
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt (optional)
1 egg, lightly beaten with ½ teaspoon water
2–3 teaspoons granulated sugar
¼ teaspoon cinnamon (optional)
Whipped cream or vanilla ice cream, for serving
Directions
Prepare a large baking sheet by lining it with parchment paper. Preheat the oven to 400°F.
Roll out the pie dough slightly on a lightly floured surface to smooth out any crimps, forming a rough 12-inch round. Transfer the dough to the prepared baking sheet.
In a medium bowl, combine the strawberries, jam, cornstarch, vanilla extract, and salt (if using). Toss gently to coat without crushing the berries.
Spread the strawberry mixture onto the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough toward the center, pleating as needed and leaving the middle open. Refrigerate for 10–15 minutes.
Brush the edges of the dough with the beaten egg, then sprinkle with sugar and cinnamon (if using).
Bake for 25–30 minutes, until the crust is golden brown and the fruit is bubbling.
Remove from the oven. While the crostata cools, microwave the reserved tablespoon of strawberry jam for a few seconds until loosened, then brush it over the strawberries for a glossy finish.
Cool for at least 30 minutes before slicing. Serve slightly warm with whipped cream or vanilla ice cream.