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.
- 1 1/2 cups all-purpose flour
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup buttermilk, plus another teaspoon or so if needed
- Combine the flour, confectioners' sugar, and salt in a food processor. Pulse several times to mix.
- 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.
- 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.
Recipe by The Pie Academy at https://thepieacademy.com/three-berry-crostata/