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Home » Recipe Type » Tarts & Pies » Classic Italian Crostata / Italian Pie

Classic Italian Crostata / Italian Pie

Last Updated October 15, 2020. Published February 19, 2019 By Rosemary 77 Comments

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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.

crostata with 2 slices cut

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.

crostata how to make, making the dough, rolling the dough, in the pie plate and ready to bake

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!

a slice of crostata on a white paper

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.

baked crostata on a grey board

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!

up close slice of crostata

How to make a Crostata

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4.44 from 44 votes

Classic Italian Crostata / Italian Pie

Italian Classic Crostata, a delicious fast & easy dessert pie or snack recipe, this delicate flaky crust is filled with your choice of Jam.
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Course Desserts
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 288kcal
Author Rosemary Molloy

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)
US Customary - Metric

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

*I also make the dough using a food processor, whisk the ingredients together in the food processor cup, then add the egg, yolk and butter and pulse until almost combined, moved to a lightly floured surface and knead gently to completely combine. Wrap and refrigerate.
With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)).

Nutrition

Calories: 288kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 96mg | Potassium: 72mg | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 2.2mg | Calcium: 23mg | Iron: 1.4mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from March 2014.

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    Filed Under: fruit, Most Posts, Tarts & Pies

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    1. Marie says

      January 1, 2021 at 3:31 pm

      This is absolutely delicious one of my favorite desserts ty so much for sharing …. do you think you can make the dough chocolate by adding cocoa powder ?

      Reply
      • Rosemary says

        January 2, 2021 at 10:15 am

        Hi Marie, I actually have a chocolate pastry dough I will be sharing next week. 🙂 Happy New Year.

        Reply
    2. Teresa says

      December 20, 2020 at 1:59 pm

      5 stars
      I keep on using always the same recipe because it’s great. I use the same dough to make pastry rolls. Thank you!

      Reply
      • Rosemary says

        December 20, 2020 at 6:36 pm

        Hi Teresa, thanks so much, so glad you enjoyed it. Take care. Merry Christmas.

        Reply
    3. Sonia says

      December 2, 2020 at 1:41 am

      5 stars
      Have made this so many times now, it is super easy and comes out great every time and looks so impressive !!

      Reply
      • Rosemary says

        December 2, 2020 at 5:03 pm

        Hi Sonia, thanks so much, so glad you like it. Take care.

        Reply
    4. Connie says

      October 24, 2020 at 9:22 am

      Sounds great. Could you use this pastry dough in making the traditional apple or pecan pie?

      Reply
      • Rosemary says

        October 24, 2020 at 12:04 pm

        Hi Connie, yes you can, this pastry is good for any type of pie. I hope you like it, let me know how it goes.

        Reply
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    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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