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.
I really enjoy browsing through your blog – it’s the best – period. I’ve made many of your recipes – all have been successful.
I’m wanting to make this crostata. What size eggs does it require? I apologize in advance if I missed this info lol.
Thanks
Hi MC, thanks so much, you made my day! I use large eggs, I updated the recipe. Take care.
Hello luv and follow your recipes
I was hopeing you could share your recipe for a Nutella crostata
Thank you
An italian in staten island
Hi Toni, I actually have a Nutella tart recipe, that you can make into a single crostata https://anitalianinmykitchen.com/crostatine-con-nutella-tarts-nutella/. I am actually updating it. I also have this Nutella Crumb Cake. Hope this helps.
My dough fell apart when I tried to roll it into the pan. What would I be doing wrong?
Hi Jennifer, sometimes that can happen because it’s a soft dough, you can just put it together in the pan with your fingers. It turns out fine.
Do you bake at 180 degrees with or without the fan?
Hi Anne, mine is usually without the fan.
Could you use a tart pan with removable bottom for this recipe. Just love following you and all your recipes
Hi Maryann thanks so much, so happy you enjoy the recipes. And yes you can, that is actually what I use. Let me know how it goes. Have a great weekend.
Delicious! My husband and I enjoy tart cherry jam crostata with a caffè! The only change I made is less sugar. I’ve made this many times and it’s always a big hit. Grazie mille!
Hi Bianca, thanks so much, so glad you and your husband enjoyed it. Take care.
It’s now our family’s firm favourite! And so easy to make. Thank you!
Hi Victoria, thanks so much, so glad your family enjoys it. Have a great week.
If I want to make this in a rectangular shape what size pan should I use?
Love your recipes…easy to follow and so good. Thank you
Hi Vicky thanks so much, so if you convert a 8 or 9 inch round pan you can use a 7×7 or 8×8 square pan, if you want to use a 9×13 rectangle pan you should probably double the recipe. Hope that helps. Let me know.
Absolutely Deliscious!!! I made it twice already!!
Hi Denise, thanks so much, so glad you enjoyed it. Take care.
Made today. Used homemade strawberry rhubarb pie filling as the filling. Very happy with the result. Smelled amazing. Perfect recipe!😋
Thanks so much Jane, glad you enjoyed it. And the filling sounds wonderful. Take care.
This recipe is amazing! Made several times with various jam – it was a huge hit. Thanks for another incredible recipe. 😊.
Thanks Doreen, so glad everyone enjoyed it. Take care.
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 ?
Hi Marie, I actually have a chocolate pastry dough I will be sharing next week. 🙂 Happy New Year.
I keep on using always the same recipe because it’s great. I use the same dough to make pastry rolls. Thank you!
Hi Teresa, thanks so much, so glad you enjoyed it. Take care. Merry Christmas.
Have made this so many times now, it is super easy and comes out great every time and looks so impressive !!
Hi Sonia, thanks so much, so glad you like it. Take care.
Sounds great. Could you use this pastry dough in making the traditional apple or pecan pie?
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.