Mixed Berry Crostata



Mixed Berry Crostata - Eat Boutique

I became acquainted with crostatas several years ago and now I churn them out regularly like nobody’s business.

Crostatas are basically a low-rent version of a pie or tart:   they are messy to eat, not particularly easy on the eyes, but they are absolutely delicious and simple to prepare. In fact, they are so accessible that I often recommend them to friends who are too intimated by the idea of making a pie crust or tart shell from scratch.

Mixed Berry Crostata - Eat Boutique

And the possibilities for filling a crostata are only limited by your imagination.

I will tell you that I recently made an apple version that I took to a friend’s birthday party and it was an uber-hit. I was talking to someone who was particularly enjoying her piece of crostata and I seriously thought she was going to fall over she was enjoying it so much. I’m pretty sure that any time that you prepare a dessert that makes people feel compelled to stop, drop and roll, you’re good to go.

Mixed Berry Crostata - Eat Boutique

This mixed berry crostata is just a gem. Don’t get me wrong, it’s located on the wrong end of the messy stick, but it is just so dang good.

Mixing the fresh berries with sugar allows them to macerate a bit and their flavors to mix to perfection. Some fresh, tangy lemon zest on top never hurt anyone.

So, please, make your friends a berry crostata today. But just be sure that you have some well-placed gym mats lying around when they dig in.

Mixed Berry Crostata - Eat Boutique

Mixed Berry Crostata - Eat Boutique

Meagan Micozzi bakes with indigenous ingredients to the American Southwest and blogs about her recipes at Scarletta Bakes. She also recently wrote about these beautiful Pomander Cupcakes.

Mixed Berry Crostata

Makes: 1 8-10" crostada, approximately 5-6 servings


For the Dough
  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 3/4 c. unsalted butter, chilled, cubed
  • 3 tbsp. white sugar, granulated
  • 3 tbsp. cold water
For the Filling
  • 1 c. strawberries, roughly chopped
  • 1 c. blackberries, roughly chopped
  • ½ raspberries (I chose to leave these whole, you may roughly chop them if you prefer;)
  • ½ blueberries (Again, you may choose to chop these — I left them whole;)
  • ¼ c. white sugar, granulated
  • ¼ c. unsalted butter, diced
  • 1 tbsp. lemon juice, fresh
  • Zest of one lemon


  1. Place the dry ingredients for the dough into the bowl of a food processor fitted with a steel blade. Pulse just a few times, to blend. Add the butter and pulse process until the mixture resembles a coarse meal. Add the water and pulse several more times until the dough forms.
  2. Remove the dough to a floured board and knead just enough times to allow you to form the dough into a disc.
  3. Wrap the dough in plastic or wax paper and refrigerate for at least one hour or up to overnight.
  4. Once the dough has been thoroughly chilled, remove it to a sheet of parchment paper and, using a well-floured rolling pin, roll it out to an oval that is approximately 8” x 12”. Move the parchment paper holding the rolled dough to a baking sheet.
  5. Preheat the oven to 450 °.
  6. In a large bowl, toss the berries, sugar and lemon juice until all of the fruit pieces are lightly and evenly coated.
  7. Spread the fruit mixture over the dough round, leaving a 2” border. Once the fruit has been evenly applied, fold the edges of the dough up over the fruit filling, pleating the dough every few inches so that your finished product is a relatively even oval. Sprinkle the butter pieces over the fruit filling.
  8. Position a rack in the center of the oven and place the baking sheet on the center rack. Bake the crostata for approximately 20 minutes, or until the crust is golden brown and the filling is fragrant. Remove the crostata from the oven and finish it by immediately zesting a lemon over the top.
  9. Serve warm.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • Hey Maggie,

    Can we use frozen fruit in this, since it’s not exactly summer yet? I don’t think Whole Foods has blood oranges on sale anymore, which would be my second choice… Thanks!

    • I fail, I meant Meagan. This is what happens when you’re pre-coffee, pre-makeup AND wearing kelly green (which is SO not my color) on St. Patty’s Day…

      • Hi Alyssa!

        Frozen fruit would work like a charm. That’s one of the reasons that I love crostatas: you could use leftover doggie kibble for the filling and they still turn out delicious. Well… actually… you get my point. Frozen fruit would be absolutely delicious!! Thanks for reading, Meagan

  • Merle

    Yummm! I hope you can use frozen berries because i just bought some to make a berry crumble but this sounds much better.

    • Frozen berries would work fine! Enjoy.

    • Merle

      Thanks for your reply Maggie, it’s on my to do list for tomorrow and I’m really looking forward to trying (eating!) it.

  • I think your crostata is so pretty! The rustic crust, filled with all those colorful berries is perfect! Now just need some vanilla ice cream!

  • Oh wow, this is gorgeous. It is so summery; makes me want to be outside on a porch with ice cream and a glass of rose…

  • I love the rustic look of this dessert…and your mixed berries are a beautiful filling!

  • Looks fabulous, and makes me glad strawberry season is sort of imminent. I do an apple galette (apparently the French version of crostata) that makes people happy and I can’t believe how much easier it is than pie… and they like it better than pie! Clearly these rustic, freeform tart things are a win win.

  • egb

    Ooooh! I like these. I just need to get some berries! Good post.

  • This looks so delicious! I love the fresh fruit and the touch of lemon zest on top too. Yum!

    • I agree, the zest is so pretty! Thanks for reading.

  • This looks awesome and makes me want summer to hurry even more!! 🙂


    • seriously! summer! summer! summer! i’m so ready.

  • All That’s Left Are The Crumbs

    I have all of these berries except for the raspberries. If I find raspberries this weekend great, if not I am making this without them. It looks to good to wait.

  • The Farmers Wife

    That is gorgeous! I think it’d be totally worth the mess to sink my teeth into a slice of this! YUM!

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  • Erika

    Would you thaw frozen berries first or use them frozen?

    • Hi Erika!
      You can use the frozen berries as is. No need to thaw. Hope you love it! xox

      • Erika

        It was delicious but very soggy. Almost 1/3 cup of juice leaked out. Is that because of using frozen or just the berries?

        • Berries are fairly unpredictable. Some are juicy and some are not, so it’s hard to know. I try to counteract this by adding some cornstarch to the mixture. I should add that to the recipe for folks who want to try frozen!