Crostatas are my favorite dessert to make because they are rustic, free-form open-faced pies – literally anyone can make them. This crostata is like a big sugar cookie hugging delicious wine-soaked fruit. The cherries and berries bubble and bake down with a big splash of Oregon pinot…be still my holiday heart! While the crostata is in the oven, kick back and savor the rest of the wine with family and friends. #LovelyAndDelicious
Marionberries are a premium variety of blackberry grown in Oregon. I fell in love with them on my first trip to Oregon years ago.
For the dough
- 1½ cups All-purpose flour
- 3 Tablespoons granulated sugar
- ¾ teaspoon Kosher salt
- 1¼ sticks of unsalted butter, cut into tablespoon pieces and chilled
- 2 Tablespoons ice water (pour the water over a few ice cubes)
For the filling
- 2 cups frozen cherries (do not thaw)
- 1 cup of fresh blackberries (use frozen, if needed, and/or any berry you like)
- ½ cup sugar + 2 teaspoons to finish
- 1 Tablespoon All-purpose flour
- 2 Tablespoons Stoller Wine Pinot Noir
- Zest of 1 lemon
- 1 Tablespoon fresh rosemary, finely chopped + 2-3 branches to garnish
- ¾ teaspoon freshly cracked black pepper
For the egg wash
- 1 egg, well beaten
- 1 Tablespoon milk
Place the flour, sugar and salt in a food processor with a plastic dough blade. Pulse a few times to fully combine. Add the butter pieces and pulse 45 seconds until the mixture looks like little pebbles. Scrape the sides down with a spatula. Pulse again 15 seconds. Turn the processor on and slowly stream the water through the feed tube. When the dough starts to form a solid ball, stop the processor. Remove the dough and flatten evenly into a 2" thick disc (about 5 inches across). Wrap in plastic and chill in the refrigerator at least 1 hour.
While the dough is chilling, stir together the filling ingredients except the fresh berries in a medium-sized mixing bowl. Gently fold in the fresh berries to keep them mostly whole. Let the mixture rest in the refrigerator until the dough is ready – the fruit will soak up the wine.
Preheat the oven to 375°.
Dust a rolling pin and a clean surface with flour. Place the dough on the surface and roll out into a uniform circle to about ¼" thick. (I use the side of my hand to even up and smooth the sides). Carefully transfer to a rimmed baking sheet lined with parchment.
Spoon the filling from the center of the dough to about 1½" from the outer edge. Gently fold the edges up over the filling to enclose the crostata.
Whisk together the egg and milk in a small bowl. Brush evenly onto the top of the dough. Finish by sprinkling with sugar.
Bake for 50-55 minutes, until the crust is a beautiful golden brown and the juice from the fruit is thick and bubbly (it's OK if it dribbles out from under the crust). Remove from the oven and let cool on a wire rack.
Garnish with fresh rosemary branches. Serve with vanilla ice cream or whipped cream.