Description
A delicious berry crostata dessert – warm and gooey. Perfect with a big scoop of vanilla ice cream.
Ingredients
- 1 (14 ounce) package refrigerated pie crusts (2 pie crusts)
- ¼ cup white sugar
- 2 tablespoons all-purpose flour
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- ½ cup fresh blueberries
- 1 lemon
- 1 egg, beaten
- 1 tablespoon white sugar, or as needed
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
- Unroll pie crust dough rounds separately onto the prepared cookie sheets.
- Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round
- leaving a 1-inch border.
- Divide and arrange raspberries
- blackberries
- and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
- Fold in 1-inch border of dough on each round
- pleating as you move
- in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
- Bake in the preheated oven until crusts are golden
- about 25 minutes. Let cool for 10 minutes or serve warm.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 10