Triple Berry Crostata

Triple Berry Crostata

In a bowl, combine 3 cups berries (whatever combination you want- I used equal amounts of blueberries, raspberries & blackberries for the one I made/picture on FB)

Sprinkle berries with: 4 Tblsp. sugar & 1 Tblsp. cornstarch, gently mix to coat. Set aside.

Heat oven to 400 degrees.

For the crust:

In a mixing bowl, add: 1-1/2 cups flour, 1/2 cup CAKE flour, 6 teasp. sugar 1-1/2 sticks (3/4 C.) cold butter cut into pcs. Cut the mixture, using a pastry blender (should look real crumbly when blended together). Make a small well in the center - add 4 Tblsp. ice water and 1 teasp. vanilla - blend dough until it forms into a ball. You may need to add another Tblsp. or more ice water, but be careful not to add TOO much. It should just come together as a pie crust does. Form the dough into a ball and roll onto a floured surface into a 16" round. ( I use those silicon 'cutting board' sheets - it's easy to then pick up & slide the rolled dough onto a baking sheet.) The dough should be approx. 1/4" or so thick.

Transfer the dough onto a baking sheet that's been sprayed lightly with nonstick spray. Gently spoon the berry mixture into the center of the dough and spread it out, leaving around 2" of dough border (without berries). Fold the edges over the berries at intervals, overlapping the dough and pinching down lightly - there should be around 5 - 6 folds - and the center will leave the berries 'open faced/exposed'. Lightly, brush a small amount of water over the top of the folded-over crust and liberally sprinkle with sugar.

Bake in a 400 degree oven for 25-30 minutes - until the crust is golden. Cool at least 15-20 minutes before cutting into wedges.

(You could substitute peeled, sliced peaches for the berries and add a pinch of cinnamon to the sugar. Or experiment with other fruit!