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.Â
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.Â
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 (236 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 1/2 cup + 2 tablespoons butter room temperature (125 grams)
TOPPING
- 3/4 cup jam
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).Â
- 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 fill 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.
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.
Edoardo says
As an Italian, this recipe is quite similar to how my family used to make it. Maybe worth trying it with a tiny bit less butter? Bravo overall.
Rosemary says
Hi Edoardo, thanks, but if you do use less butter it might not come together the way it is suppose to. 🙂
Nicole says
Would it work to have a layer of Nutella or chocolate on the crust topped by a layer of jam?
Rosemary says
Hi Nicole, that would work perfectly, sounds pretty darn good too!
Shen says
This has become a firm favourite of my own kitchen dwelling Italian and the in-laws! I often end up dividing the Crostata with dough into 1/2, 1/3 or even 1/4 and filling with custard, Nutella and jam because everybody is picky and wants their own and I don’t want to make 4 different pies!
I think the record is 3 Crostata in a week devoured and begged for more!
But it’s one of my favourite dough recipes and tastes amazing!
Rosemary says
Hi Shen, thanks so much, glad everyone likes the crostata. And I agree it can be difficult to decide. Have a great weekend.
Maxine says
Hi can I please specify which sugar to use in the dough
Many thanks
Maxine
Rosemary says
Hi Maxine, it’s granulated sugar. Let me know how it turns out.
SUSAN WILLEMS says
Classic Italian Crostata crust is it pie crust like or cookie crust? looks thick like like cookie dough
has me very confused
Rosemary says
Hi Susan, it is an Italian Pie crust. You don’t have to make it that thick, but we prefer a thicker crust. Hope that helps.
Anne says
I made a couple of these for a bake sale and now people won’t stop asking me for more pies! I’ve never been good at pie crusts but this recipe is absolutely amazing. Very easy.
Rosemary says
Hi Anne, thanks so much, so glad you and everyone enjoy it. Have a great day.
James Cook says
May I suggest adding lemon zest and vanilla extract to the dough?
Catherine says
Can this be made in a stand mixer with dough hook?
Rosemary says
Hi Catherine, I wouldn’t use a dough hook because that is more for yeast bread, but use a flat beater instead. Hope that helps. Let me know.
ET says
May i ask whoch type of flour? Cake flour or all purpose flour?
Rosemary says
Hi ET it’s all purpose flour. Hope you like it.
Jasmine says
Where it says 1/2cup + 2tbs butter softened what does it mean by 1/2cup??
Rosemary says
Hi Jasmine, it means 1/2 cup of butter + 2 tablespoons or 141 grams. Hope that helps.
L says
I think she means 1 stick of butter plus 2 extra tablespoons of butter
Bridget says
This is my kids new favorite dessert! I had to add more butter due to the cold and very dry Minnesota air.
Rosemary says
Hi Bridget, so glad you liked it, yes sometimes a little more butter is needed. Have a great day.
michael says
hi yvonne this recipe is absoulutley breathtaking,my husband has enjoyed this one
Rosemary says
Hi Michael, thanks so much, I am glad he enjoyed it.
Sharon says
Whenever I’m lucky enough to get to Rome, I have crostata and cornetti every morning with my coffee. So glad I found You! This recipe tastes just like the ones I’ve enjoyed in Italy and I can have it anytime right in my own kitchen ?
Rosemary says
Hi Sharon, thanks so glad you enjoy it. I agree nothing like a crostata (and a cornetto 🙂 ). Have a great week.
Yvonne says
My dad’s cousin showed me how to make this when I was a child. I did not know what it was called but she used apricot jam and it was my favorite dessert since. Thank you for sharing the recipe!
Rosemary says
Hi Yvonne, your welcome. That’s what I love about this dessert you can use any jam you like. Have a great week. Rosemary
Mary says
This is my husbands favourite dessert, simple and so easy. thanks for another wonderful recipe.
Rosemary says
Thanks Mary, so glad he likes it.
Katherines Corner says
Thank you for sharing your yumminess at the hop I happily featured you today xo
rose says
Thanks so much Katherine, baci Rosemary
rose says
Thanks Katherine, my pleasure. Thanks for having me.
rose says
ok
Tahrema Chowdhury says
Hello
Do you prick the dough all the way through to the bottom?
Thank you
Rosemary says
Hi Tahrema, no not all the way to the bottom, just before you get to the bottom. Hope that helps.