Sweet delicious pie is the perfect summer dessert, but why fuss over a pretentious pie when you can have a rustic crostata? A mix between a pie and a cobbler, a crostata is a sweet fruit filled pie crust that is so easy to make that a child can do so. This mouthwatering Summer Berry Cream Cheese Crostata is a perfect way to use summer's bounty. Use a premade dough for even faster prep.
A crostata is rustic and will not slice as nice as a pie will. It's meant to be enjoyed the way it is. Serve in bowls or plates. A scoop of ice cream is always nice!
serves 6 to 8
In a bowl combine flour, 1 teaspoon sugar, salt, and butter. Work the butter in with your hands until the dough starts to pinch together. Add water one tablespoon at a time until the dough is wet enough that in can come together as a ball. Flatten the dough out into a disk with your hands, wrap it in plastic wrap, and place in the refrigerator for 30 minutes or in the freezer for 10.
While the dough is resting in the refrigerator, mix to combine berries, sugar, 1 tablespoon of flour, and lemon zest in a bowl. Set aside until needed.
Preheat the oven to 425°F. When the dough is ready, remove the plastic and place it on a lightly floured surface. With a rolling pin, roll the dough out to a 12 to 14-inch circle. It does not have to be perfect. Place it on a baking sheet covered in parchment paper or in a greased pie dish.
Spread the cream cheese evenly on the pie dough, avoiding the outer 3-inches of dough. Pour berry mixture into the center of the dough, on top of the cream cheese avoiding the outer 3-inches. Fold the outer 3-inches of dough over on top of the berries creating a crust. Whisk the egg and water in a bowl and brush the egg wash onto the exposed pie dough.
Place the crostata in the oven and bake for 45 minutes. Allow to cool for 10 minutes to set. Serve.