A berry crostata the size of a raspberry is just what you need this Summer.
1/2-inch disc of pie dough
1 blackberry, sliced
1 strawberry, sliced
1 cherry, sliced
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon lemon juice
Roll out the pie disc into a small circle.
In a bowl, combine berries, cornstarch, sugar and lemon juice.
Place fruit in the center of the dough circle, leaving a 1/4-inch edge. Fold the border over berries, gently pleating the edge.
Brush with egg wash and sprinkle with raw sugar.
Bake at 425 degrees for 6 minutes.
Serve at room temperature topped with whipped cream.