Happy Friday, everyone! It’s the first official Friday of Spring and I couldn’t be more excited. Not only does it feel as if winter is finally ending, but I’m actually escaping this still-chilly transition with a trip to California next week!
This trip is super exciting for several reasons. First, I’ve never been to California, even though it’s been on my list of places to visit since like forever. I’m going to be in the Los Angeles / Hollywood / Santa Monica area for this visit. Secondly, I’m heading there for an incredibly fun event which I really can’t talk about just yet. Check out IBC’s social media on Monday for all of the details. And finally, I’m in desperate need of some spring temperatures, sand, and sunshine. I may never come home. (If you have recommendations for things to do, see, touch, etc. while I’m in the Los Angeles area, please let me know in the comments.)
Have no fear, however, this is also going to be a working trip, so I’ll still be posting regularly here on IBC. But with all of the excitement of being in California, please don’t judge me too harshly if I miss a day.
Yesterday I was busy in the kitchen making a couple pies for “A Year of Pie.” I’ll share one of the pies with you today. (I’m saving the other for next week.) Also, just a few minutes ago, I posted IBC’s Go-To Pie Crust. I know I haven’t been making pies that long, but after using this recipe for the past three pies, I’m confident in saying that I love it and that, moving forward, it will be my go-to crust. Now I can just link back to that post when I’m using a recipe involving that particular crust.
With that out of the way, let’s get to today’s pie! A number of you requested a rustic pie, crostata, galette, or whatever you want to call it, so I figured I would tackle that today. I actually love this style of pie. In my opinion, when it comes to baking, the more imperfect or homemade looking the better. There’s just something about a rustic pie that like feels like home. Plus, who wants to fuss over a cake for hours when all you really want to do is dive in with a fork with a big ol’ glass of milk on the side.
This recipe is for a fairly large crostata. I should also mention that the crust is pretty thick here. Which, I kind of love. (I could seriously just eat dough and ice cream.) However, if you like your pie crust a little thinner, only use 1/2 or 1/3 of the dough and save the rest for something else. Make it the way you like it.
Either way, you’re going to end up with a wonderfully delicious and fruity crostata.
Here's what you will need:
1 IBC's Go-To Pie Crust
6 cups blackberries
3/4 cup sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 tablespoons cornstarch
1 tablespoon of water
Sanding sugar for garnish
Let's get baking!
Begin by preheating your oven to 400 degrees F. Also line a baking sheet with parchment paper so it will be ready after you've rolled out the crust.
In a large bowl combine blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch. Stir until combined; then set aside.
On a lightly floured work surface, roll out your pie dough into a large circle about 1/4" thick. Transfer the pie dough to your baking sheet.
Pour the blackberry mixture onto the center of the dough. Gently pull the side of the dough up and around the blackberries, leaving some of the fruit in the center still exposed.
In a small bowl, whisk together the egg and water. Brush on the pie crust; then sprinkle generously with the sanding sugar.
Bake the crostata at 400 degrees F for about 40 - 50 minutes or until the fruit is bubbly and the crust is golden.
For a firm filling, allow the crostata to cool completely before cutting and serving. Or serve warm if you prefer a slightly runnier filling.
As with all fruit pies, I highly recommend this with a big scoop (or two) of vanilla ice cream. A little slice of heaven!
If you prepare your dough in advance, even the day before, this comes together so quickly. And, when you can serve it with fresh, in-season fruit, it is the bomb diggity.
Have an amazing weekend, everyone! I hope the sun is shining and the birds are singing for this first weekend of spring!