Italian-American Marionberry Crostata

Ingredients

The Italian-American Marionberry Crostata differs from the original American Marionberry Pie in its crust and flavor profile. The crostata features a buttery and flaky crust, reminiscent of traditional Italian pastries, while the original pie typically has a traditional American pie crust. Additionally, the crostata incorporates a hint of lemon zest to enhance the bright and tangy flavors of the marionberries, giving it a distinct Italian twist. We alse have the original recipe for Marionberry Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 cups (500g) fresh marionberries 4 cups (500g) fresh marionberries
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 38g (Sugar: 18g)
• Protein: 3g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. 3.
   Preheat the oven to 375°F (190°C). In a separate bowl, gently toss the marionberries with sugar, cornstarch, and lemon zest until well coated.
4. 4.
   On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30cm) in diameter. Transfer the dough to a parchment-lined baking sheet.
5. 5.
   Spoon the marionberry filling onto the center of the dough, leaving a 2-inch (5cm) border. Fold the edges of the dough over the filling, pleating as necessary.
6. 6.
   Brush the edges of the dough with the beaten egg wash. This will give the crostata a golden color when baked.
7. 7.
   Bake the crostata for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Allow it to cool for a few minutes before serving.
8. 8.
   Optional: Dust the crostata with powdered sugar for an extra touch of sweetness.
9. 9.
   Serve warm or at room temperature. Enjoy!

Treat your ingredients with care...

• Marionberries — If marionberries are not available, you can substitute them with blackberries or raspberries for a similar flavor profile.
• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticide residue.

Tips & Tricks

• For a more pronounced citrus flavor, add a squeeze of fresh lemon juice to the marionberry filling.
• Serve the crostata with a dollop of whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.
• If you prefer a sweeter filling, increase the amount of sugar in the marionberry filling to suit your taste.
• Make sure to let the crostata cool slightly before slicing to allow the filling to set.
• Leftover crostata can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Italian-American Marionberry Crostata warm or at room temperature. It pairs beautifully with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

To enhance the presentation, lightly dust the crostata with powdered sugar just before serving. You can also garnish each slice with a sprig of fresh mint or a few extra marionberries.