Tiny Berry Crostata

Tiny Kitchen, S14 E4.


A berry crostata the size of a raspberry is just what you need this Summer.

Summer Berry Crostata


  • 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
  • Egg wash
  • Raw sugar
  • Whipped cream


  • 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.