Cast Iron Crostata

Perfect Dessert For Two!
Difficulty: Easy
Prep Time: 15 minutes
Cooking time: 45 minutes


2 rolled refrigerated pie crust (Pillsbury)
1 cup fresh strawberries, trimmed, whole
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 heaping tbsp cornstarch
1/2 cup sugar + 2 tsp for sprinkles
1 tsp vanilla extract
1 egg, beaten
1 tbsp cream

Cooking Tools

(2) 6 inch cast iron pans
Kitchen sheers
Parchment lined baking sheet

Preheat oven to 370 Degrees F.  Unroll pie dough and place in and line each cast iron pan, allow for a 1 1/2- 2 inch over hang, trim off excess dough.  In a medium mixing bowl; add fruit, 1/2 cup sugar, corn starch and vanilla.  Toss ingredients until well coated, place the berries in equal portions in the two cast iron pans. Fold the 2 inch dough over hang onto the berries, leaving the center open.  In a small bowl; whisk egg and cream and using a pastry brush, coat the exterior pie dough, then sprinkle with the sugar.  Place on parchment lined baking sheet and bake for 45 minutes.  Remove from oven and let rest for 30 minutes before serving.
Serves 2

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