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Dairy
Medium
1 Hour, 10 Minutes
Diets 
The crostata’s technique is another secret to making great desserts that don’t need any precision or skill, because they’re meant to look rustic. While you can certainly make one large crostata, for individual portions, these can be mini too (you won’t need as much filling). The folds don’t have to be exactly the same on each one, but the crostatas should be the same size. Make sure to cut and roll your dough evenly so the crostatas bake to approximately the same size.
2 cups Glicks Flour
1/4 cup + 2 tablespoons sugar
1/2 teaspoon salt
1/2 pound COLD butter (or margarine, for pareve), diced
1/2 teaspoon Gefen Cinnamon
1 pint blueberries
3 tablespoons sugar (more or less, depending on sweetness of fruit)
zest of 1/2 lemon
1 egg, beaten
sugar, for sprinkling
Gefen Confectioners’ Sugar, for sprinkling
In food processor, combine flour, sugar, salt, and cinnamon. Pulse to combine. Add cold butter. Pulse until mixture resembles peas. Don’t over mix! You want to see bits of butter, that’s what make the pie dough flaky.
Shape dough into a disc and wrap in plastic wrap. Place in the refrigerator and chill for 30 minutes.
Meanwhile, toss blueberries with sugar and zest.
Preheat oven to 425°F.
Remove dough from refrigerator. Roll into a circle on a piece of Gefen Parchment Paper. Transfer parchment and dough to a baking sheet. Add blueberries to the center. Fold dough over the fruit, forming a freeform pie. Brush with egg and sprinkle with sugar.
Bake for 30 minutes, or until golden.
Yield: 2 medium or 1 large crostata
Photography: Dan Engongoro Dishes courtesy of Kitchen Caboodles, Brooklyn
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I noticed you called this a pie dough, can I use this to make a regular pie? Is it large enough for a 9″ pie top and bottom?
It should be enough but I haven’t actually tried it.
How many mini crostatas does this make?
I think it depends how “mini” you make them but my guess would be anywhere from 8-10. Maybe even 12.