Mother's Day Sale - Free
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ribbon Pink Bakery boxes
kitchen brush set
cleaning bottles
IMG5 IMG8365
linens kitchen
spring collection enamelware
appetizer plates linens
IMG8244 IMG8287
lilac linens spring table setting
IMG7249 IMG6932
favorite pillows clean bottles collection
bath brush essentials
lilac french tumbler candle
IMG8271 IMG8866
willow vase bucket small willow vase
IMG6888 IMG9883
kitchen essentials baking sheets & parchment
m70 m71
pastry bag roll of 100 baking supplies
platter collection linens
m78 m79
baking supplies bread board collection
m82 m83
classic throws linen pillow covers
reclaimed bread boards
linen storage ideas
m88 m89
Baking pantry DIY
m92 m93
paper & stationery everyday tags

Tuesday, September 11, 2012

Raspberry & Blackberry Crostata

I always love it when someone tells me they use one of my recipes all of the time.  I especially love it when that person is my Mom.  Since I am the one usually calling her - "what seasonings do you put in your chili?" or "do you use dry active yeast when you make cinnamon rolls?" - it is nice when I get a call from her... "Do you think I could do blackberries and raspberries in the crostata instead of pear raspberry?"  Why yes, yes I do!

Last weekend my Mom and Jill put together this crostata together for our family dinner.  My brother asked, "What is this, a pile of pie?"  Hum, interesting name... but I think we'll stick with crostata or galette or flat pie (ala pioneer woman).  One this is for sure - it is such an easy dessert to make and it is just as delicious as any pie.    

Raspberry & Blackberry Crostata
serves 4

1 large pie dough (hers is homemade, larger than a normal store-bought crust)
2 cups of blackberries
2 cups of raspberries
3/4 cup of sugar (or more to taste)
3 tablespoons of flour
1 tablespoon of orange juice
1 tablespoon of butter, cut into pieces
1 egg
1 tablespoon of sugar

In a bowl, mix blackberries and raspberries with flour, sugar and orange juice.

Roll out pie dough into a 12-14 inch circle.  Pile blackberries and raspberries into the center.  Dot with butter.  Fold up the sides of the dough.  Create an egg wash by beating 1 egg, then brushing it on the pastry.  Sprinkle 1 tablespoon of sugar over the dough.  Bake at 425 for 20-25 minutes.


  1. Anonymous7:36 AM

    I love your napkins. Where are they from?

  2. I'm new to your blog and have been admiring it. Like the above comment I love the napkin. A friend and I enjoy mongramming etc. I think this will be a great idea for her Christmas present. I pinned it so I can refer back. Thanks so much for the great ideas!

  3. Anonymous9:04 AM

    You may want to check your editing. In the ingredients, you've listed: "2 cups of blackberries, peeled and large diced." As far as I know, you cannot peel a blackberry. Otherwise I'm looking forward to making this dessert.

    1. Jenny9:06 AM

      Ah! Thanks, Niki! I fixed it : )

  4. Anonymous9:21 AM

    The pie looks great, but where did you get those napkins!


  5. Anonymous11:04 PM

    Jenny, I've been wanting to make this since last September and finally made it today. My husband and I just loved it! Thanks so much for the recipe!

    - Anne


home entertaining and ifestyle expert
join the
Mother's Day Sale - Free m11 ribbon m12 Pink Bakery boxes IMG8375 linens IMG0864 kitchen IMG8646 spring collection IMG8253 enamelware m74 pastry bag roll of 100 m75 baking supplies m31 IMG8645 home m6 IMG8992 recipe m66 m65