Classic Italian Crostata / Italian Pie
Classic Italian Crostata, a delicious Italian Pie makes the perfect dessert or snack recipe, the delicate flaky crust is filled with your favourite choice of Jam.
When I first came to Italy I was offered some wonderful Italian food to try, from my mother-in-law’s Baked Cannelloni to my sister-in-law’s amazing Tiramisu.
But one sweet that was always offered was a Crostata. Considered one of Italys most popular recipes.
This Italian Pie is made with a delicate homemade pastry dough / pasta frolla and filled with a simple Jam filling.
What are the ingredients in Italian Pastry Dough?
Italian pastry dough consists of flour, sugar, baking powder, butter (usually room temperature) and an egg and an egg yolk.
The egg makes the dough even flakier.
Wherever you go in Italy, into a bakery, grocery store or even visit a friend or relative there is always a Jam Filled Crostata in sight.
Everyone has their own homemade recipe, from the wonderful Pasta Frolla (pie dough) to either store bought or Homemade Jam. But if you really want to impress your guests even your Jam will be Homemade!
When to serve a Crostata
This delicious Pie is usually served as either a dessert or in the afternoon with an espresso. Although a slice at breakfast is also the norm.
Making Homemade Italian Pie Dough
Making your own homemade dough is not as difficult as it seems. Especially if you use a food processor. Although making it with your hands is fine too.
Place the dry ingredients in the bowl of the machine, whisk them together then add the butter and eggs, pulse to combine.
Move the dough to a lightly floured flat surface and gently knead into a smooth ball. Be sure to chill the dough for at least 30 minutes.
When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour also.
What filling is used in a it?
Instead of the usual fresh fruit filling in North American pies. In Italy a Crostata is usually lined with Jam or of course the ever popular Nutella.
My mother-in-law would make hers with either apricot or plum jam made from her backyard fruit trees.
Of course not everyone is lucky enough to have fruit trees so a good store- bought jam is a great alternative. Just choose your favourite jam and trust me on this, you will love this Crostata Italian Pie.
How to Store it
The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days.
The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it in plastic.
The dough can also be frozen, wrap in plastic and place in a freezer bag or container. It will keep in the freezer for about three months.
So let’s make a crostata and let me know what you think . Enjoy!
Classic Italian Crostata / Italian Pie
Ingredients
CROSTATA DOUGH
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1/2 cup + 2 tablespoons butter room temperature (140 grams total)
TOPPING
- 3/4 cup jam (253 grams)
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 – 22 cm) pie dish.
- In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness.
- Transfer to prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. Roll the remaining half to ⅛" thickness and cut into strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!
- **Any type of jam can be used, but I find raspberry, strawberry, blueberry, apricot, peach or a wild fruit mixture work the best.
Notes
Nutrition
Updated from March 2014.
Made this recipe for my Italian son-in-law whose mum passed away, she would apply a layer of melted dark chocolate then top with jam
He said it was delicious
Hi Effie, thanks so much, great idea she had with the dark chocolate! Sorry for your/his loss. Take care!
Thank-you, the recipe turned out fantastic.
Sicilian other half prefers a crispier crostata so baked it for perhaps an extra 20 minutes. I wonder if perhaps the left over egg white from the egg yolk could be used to brush the pastry instead of milk? Thanks again!
Hi Lozzz, thanks so much, so glad you enjoyed it. Yes you can use the egg white to brush the pastry. Take care and have a great week!
Love, love, love making Crostata, have made raspberry , and apricot and Nutella.the dough is easy to make and light and buttery,so delicious. and looks impressive when serving it.
Hi Camille, thanks so much, glad you like it. I think I could eat the Nutella one just by myself. 🙂 Take care and have a great weekend!
Thank you, Rosemary. I made this yesterday in my 43-year-old food processor and used home made plum jam – worked perfectly and my Italian-Australian friend loved it too!
Hi Joan, thanks so much so glad you and your friend enjoyed it. Take care and have a great weekend!
Do you use slated butter in your classic italian crostata? Also is it cold or room temperature
Hi Elisabetta, I guess you been salted butter? Yes I use salted butter, room temperature. The full instructions and ingredients are in the recipe card at the bottom of the post. I hope you enjoy it. Take care!
Hi! I’m not sure what I did wrong….I followed the crust recipe to the letter but it was so impossibly soft to work with. As you instructed a few others, I added more flour, a tablespoon at a time, I refrigerated it some more, I sprinkled flour on the counter….then tried rolling it between wax paper. Every time I tried to pick it up to lay in the pan, it just fell apart. Finally, (and I admit I lost track of just how much) adding a LOT more flour, it stayed together long enough for me to get it into the pan. I noticed not too many people had this issue, so I’m wondering what I did wrong! I promise I used exactly the amount of ingredients called for! Thanks. Toni
Hi Toni, it can depend too on the flour, some flour absorbs more liquid then others so more flour is needed. If you find it soft, don’t worry if it falls apart when you pick it up, you can pat the pieces into the pan, that works too. How did it taste?
Have made one today ….Amazing always … my go to recipe
Thanks so much Sally, glad you like it, take care and have a great weekend.
This recipe is to die for! Excellent texture with the right amount of sweetness. I keep going back to this recipe. Loved this when I was in Italy.
Hi Racheal, thanks so much, so glad you enjoyed it. Take care.
Hello, thank you very much. I cooked this Crostata and it tasted great. My family enjoyed it a lot. Thanks again.
Nooshin
Hi Nooshin, thanks so much, so glad your family enjoyed it. Have a great weekend.
Hi dear Rosemary ,
Hope you are doing well and in great health . Happy New Year . I wish you all a Happy New Year filled with lots of joy. Wishing you beautiful moments, treasured memories, and all the blessings a heart can know . May this year be the best for all of you . Happy New Year .
Hi Nooshin, thanks so much and all the best for Happy and blessed 2023 to you also. Happy New Year and take care!
Hi dear Rosemary,
I hope you are doing well & in great health. I have a question. Can I make crostata dough and Pour the lemon filling with the recipe below that you used in making (Easy lemon square)?
LEMON FILLING
• 2 large eggs
• 1 cup granulated sugar
• ½ teaspoon baking powder
• 3 tablespoons lemon juice
• 1 pinch salt
• zest of 1/2-1 lemon (1/2 – 1 tablespoon)
Waiting to hear from you. Many thanks.
Hi Nooshin, good question, I don’t see why not. Although I would probably 1 1/2 the filling to make it thicker for a pie. Also it might be a good idea to blind bake the crust for about 10 minutes or so to keep the crust from becoming soggy when you pour in the filling. Let me know how it goes. Great idea! Thanks I am well, I hope you are too! Take care.
Dear Rosemary, thank you very much for answering me so quickly. To be sure, can you tell me if 30 minutes is enough to cook the crust, and then I pour the filling on it and put it back in the oven. Thank you very much. I will let you know as soon as I make it.
Hi Nooshin, 30 minutes is too long, I would say around 15 minutes pre bake time is good. Let me know how it goes.