Strawberry Crostata

Like so many of us, Mother's Day won't be what it USUALLY is for my family. So I wanted to come up with something fun, and easy, that anyone could tackle at home! A crostata (sometimes called a galette) seemed like the perfect idea! I imagined my friends' husbands cooking with their kids; or adult children (like me!) cooking for their mom and dropping it at her door. And these sweet little open faced pies make baking a breeze!

As always, I wanted to use fresh, seasonal ingredients. Strawberries were the immediate answer there. They’re some of the first berries to come to into season, and they’ve been really good so far! Plus they create a beautiful pink dessert that’s perfect for Mom! This is a simple recipe, with a few ingredients, that dads, kids, and big kids alike could easily create - without short-changing mom! If you’ve got ‘em, let the little ones mix up the berries with the other ingredients. They can even help roll out the dough and fold it over on itself! Just like our current lives, this dessert is perfect in its imperfections.

I know certain ingredients have been hard to come by lately SO - if you can’t find flour to make your own pie crust, store brought crust is fine. Conversely, if you can’t find pre-made crust but there’s flour, grab my recipe and make it at home (it’s better, I swear!) and super easy because the food processor does all the heavy lifting! And, you’ll see in the video, I just brushed the crust with some water so the sugar would stick - that’s because eggs were out of stock when I shot this video! You can use an egg wash if you prefer, or water, or skip the step altogether! Again, I wanted something that could roll with the times here folks!

Happy Mother's Day to all the Mama's out there, sharing their love and strength with all of us trying to navigate this crazy world! We love you!

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Strawberry Croststa
Makes about a 9-inch crostata

1 pie crust
1 1/2 lbs. strawberries, hulled and sliced
1 Tbs. flour
2 Tbs. sugar + more for dusting
zest of 1 small lemon
1 tsp. vanilla

Preheat oven to 400°. Prepare a baking sheet or pizza pan with parchment paper and set aside.

Combine strawberries, flour, 2 Tbs. sugar, lemon zest and vanilla in a bowl and mix until everything it well combined. Set aside.

Roll out pie dough to approximately a 12-inch round. Transfer to parchment lined baking sheet. Gently spoon the strawberries into the center of the crust, leaving about a 2-inch border all the way around. Make sure the berries aren’t mounded higher in one area than another.

Gently fold one edge of the crust in towards the center, leaving an open “face” in the middle. Continue carefully folding the dough over, in towards the center, allowing it to crease where ever it does so naturally. Once the edges are completely folded in, give them a gently press to make sure they stay in place.

Brush the edges with egg wash (or water!) and dust with sugar. Bake for 35-40 minutes, or until crust is golden. Allow to cool completely before slicing and serving.

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