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Crostata Dough

The buttermilk and confectioners' sugar in this recipe makes for a tender, slightly sweet crust that works well for virtually any fruit crostata. The recipe makes enough dough for one large crostata. 

Ingredients

Instructions

  1. Combine the flour, confectioners' sugar, and salt in a food processor. Pulse several times to mix.
  2. Remove the lid and scatter the butter over the dry ingredients. Give the machine 8 to 10 one-second pulses, until the butter is broken into fine bits. Pulsing the machine again, add 1/4 cup buttermilk through the feed tube in a single 5-second stream. Stop pulsing the machine when the mixture starts to form clumps and before the dough balls up around the blade. If the dough seems to need a bit more liquid, add a teaspoon or two additional buttermilk. 
  3. Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough on a sheet of plastic wrap and flatten it into a disk about 3/4 inch thick. Wrap the dough in the plastic and refrigerate for at least 1 hour before rolling.

Courses Dessert

Recipe by The Pie Academy at https://thepieacademy.com/three-berry-crostata/