This sweet-tart Berry Rhubarb Crostata with Vanilla Bean Whipped Cream will be the showstopper at your next barbecue or picnic. Basically, a freeform pie….it’s so easy to make you will never want to painstakingly crimp pie crust again.
I struggle with crimping….anything. Pie crusts, hand pies, dumplings….it’s just not a skill I’ve ever improved on in my lifetime. I try over and over again but I run into the same problems every single time. Shrinking pie crusts that barely cover the dish, uneven edges, holes. It’s just so deflating. I don’t know what the problem is because, surely, practice makes perfect is not the case for me here. I have practiced….plenty.
I found the solution though….and with equally tasty results….maybe better! A crostata, which is the lazy way to make a pie but, in my opinion, more beautiful because of the rusticness. I make these all the time and the best part is, you can whip one up in no time!
My favorite pie is a super tart strawberry rhubarb but this time I added fresh blueberries. So, you have a little red, “white” and blue going on here for July 4th. How festive of me! And then top a slice with a little (a lot!) of Vanilla Bean Whipped Cream and you can skip the fireworks. This is a flavor explosion in your mouth!
To make the super flaky crust, the key is to be sure and use really cold butter. I like to cut it into cubes and then throw it back into the refrigerator for about 10 minutes. Add all the ingredients, including the butter, to a food processor fitted with a dough blade and process until the mixture forms a ball. Form the dough into a disk and wrap with plastic wrap. Allow to rest in the refrigerator for a few hours.
Remove from the fridge and roll out to approximately 1/4 inch thickness.
Mix the fruit with the rhubarb in a bowl.
Add the flour, sugar and zest, stir to combine.
Pour the fruit mixture into the center of the dough.
Pull the sides up of the dough up around the pile of fruit.
Sprinkle the sides of the dough with sugar.
Bake at 425 for 20-25 minutes. Serve warm.
Top with the Vanilla Bean Whipped Cream and celebrate your lazy pie making skills! (and Happy 4th of July!)
- 2 cups all-purpose flour, plus additional for rolling
- 1 teaspoon kosher salt
- 2½ sticks unsalted butter, cut into cubes
- 2 tablespoons granulated sugar
- 1 cup fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- ½ cup chopped rhubarbs
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon zest
- 1 cup heavy whipping cream, chilled
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- In the bowl of a food processor, add the flour, salt, butter and sugar. Process the ingredients until the dough forms a ball. Transfer the dough to a clean surface and form into a disk. Wrap tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper and set aside. Remove the dough from the plastic wrap and roll into a circle approximately ¼ inch thick. Transfer to the dough to the baking sheet and set aside.
- Using a hand mixer, mix the cream, sugar and vanilla on low speed until the ingredients are combined. Turn the mixer to high and whip the cream until soft peaks form.
- In a large bowl, combine the berries and rhubarb. Add the sugar, flour and zest to the fruit and toss to combine thoroughly. Pour the berry mixture into the center of the dough and fold the sides up over the berries to cover, crimping gently so the dough adheres.
- Bake the crostata for 20-25 minutes or until the dough is golden brown and crisp. Allow the crostata to cool to room temperature before serving.
- Cut the crostata into 6 slices and top each slice with whipped cream. Serve immediately.