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 Crostata?
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 a Crostata
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!
How to make a Crostata
Classic Italian Crostata / Italian Pie
Ingredients
CROSTATA DOUGH
- 1 3/4 cups all purpose flour (227 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon baking powder
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1/2 cup + 2 tablespoons butter room temperature (131 grams)
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. Roll out to 1/8" 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**. With the extra dough make 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.
Stephanie says
Hello. What is the weight that you use for a cup of flour?
Rosemary says
Hi Stephanie, the weight for a cup of flour is 130 grams.
L says
Hi Rosemary,
I will be making your crostata this coming Friday, is it better to weigh the ingredients or use cups.
Also, I made jam, some of the ones you mentioned, just wondering if homemade jam would set or best to use store bought.
Thanks Rosemary 🤗
Rosemary says
Hi L, either will work, measurement is always more accurate because sometimes the cup sizes can be a bit off (depending on the make). If your homemade jam is thick like store bought then definitely use your own. That’s how Italians show off their homemade jams with a crostata. 🙂 Let me know how it goes or if you run into any problems.
eric says
hey i was just wondering how long this pie can be refrigerated for?
Rosemary says
Hi Eric, it will probably keep for up to 6 or 7 days in the fridge.
Amy Massimo says
Love this recipe. I used a fig jam and it was delicious! Can I substitute some of the flour for almond flour? What ratio? Thought that would be nice with apricot filling.
Rosemary says
Thanks so much Amy, I would probably start with 1/2 a cup and do a one for one, because if you substitute it all you will have to adjust the baking powder because of the weight of the almond flour. Let me know if you try it.
Irene Nicola says
I have made this many times now. And always comes out great. This is a winner!
Rosemary says
Hi Irene, thanks so much, so glad you enjoy it.
Wendy Cecatini says
Hi Rosemary. Thank you so much for this recipe. I made it this morning using store bought blueberry jam and an 11” flan pan, and it turned out great! My Italian-born husband loved it, and he can be hard to please, when it comes to recreating recipes he grew up with. He actually could not wait until it cooled to try it with a late morning espresso. Chalk one up for his Canadian-born mangiacake!
Rosemary says
Hi Wendy, thanks so much, so glad it was enjoyed. And yes Italian men lol, from one mangiacake to another. Take care.
Margaret says
Nice recipe. Had made a lot of jam the other day from leftover fruit snd and this was a good way to put it to good use. I did add some lemon zest to the dry ingredients and a splash in vanilla to the eggs. But didn’t deviate beyond that. Mycrust came out a bot dark around the edges but otherwise looks good.
I have several crostata recipes that have been passed down the me from relatives in Italy, but was looking for one with easy, equivalent measures due to laziness I must admit. Thanks for posting your recipe.
Rosemary says
Hi Margaret, thanks so much, if you find the crust browning too much, just cover it with foil and continue baking.
Ann says
Hi, can I double the measurements for the crust? Would that work out? My tart pan is way bigger.
Rosemary says
Hi Ann, yes that would work. Let me know how it goes.
WASWA SAMSON MUGERWA says
Perfect
minnie says
Hi! Will the store-bought jam stiffen once it is baked? I’ve added ready-made jam while trying other pie recipes but the jam turned out to be stiff and too hard after baking. Will this happen if i use ready-made jam?
Rosemary says
Hi Minnie, I have never had that problem, maybe you aren’t putting on enough. If you try it, let me know how it goes.
Laura says
Might be the quality of the jam? I found using jams with a high fruit content stay soft.
Paula says
I love the recipes, so easy to follow And so yummy. Thank you for sharing them.
Rosemary says
Thanks so much Paula glad you like them. Have a great weekend.
Najla says
I made the pie with strawberry jam came out real good! Dough tastes like cookie dough ! But for some reason my dough was to soft so kinda came out deformed😕 not bad for first time though!
Rosemary says
Hi Najla, thanks so much. If it is really soft you may have to add a little extra flour (try a tablespoon or two) or chill it a bit longer. Hope that helps and the first time is always the most difficult. Glad you liked though. 🙂
Susan says
Thank you for this recipe. I first tasted an apricot jam torte, as it was called by my cousin who baked this for us, over 40 years ago. As a child my siblings and I accompanied my parents to visit a relative’s home in Crockett, CA. We are of Italian descent, and our cousin, the lady of the house, was actually from Italy, (fresh off the boat), and she so graciously prepared this for our visit. It was delicious! She shared the recipe to our mother, who would often make it during the holidays or for special occasions. My sister asked me if I happened to have this recipe from Mom, but I could not find it. I resorted to a Google search and found your recipe!!! So happy, so thankful!
Rosemary says
Hi Susan, thanks so much. What a wonderful story and so glad I could help out in your search. Have a wonderful weekend.
Alex says
Thank you for the recipe! I experimented a bit and substituted vegetable oil for butter. It came out delicious with quince jam for filling.
Rosemary says
Hi Alex, thanks so much, glad you liked it.
Betsy says
I used this recipe modifying it slightly so it could be sweetened with maple syrup instead of sugar and use huckleberry jam. I entered the pie in a local fair and it won 3rd place. I was pretty happy since it’s the first time I’ve made a real fruit pie completely from scratch. Thanks!
Rosemary says
Hi Betsy, your welcome and wow that’s amazing. Congratulations. Have a great weekend.