BLACKBERRY MARMALADE CROSTATA (ITALIAN PIE)

VARIANT FOR PLENTY MARMALADE LOVERS

(Nanà’s recipe)

for 6-8 portions

Difficulty: easy

Preparation time:  10 +

(30 mins. for mixture to rest)

Cooking time: 40 mins.

TOTAL time: 80 mins.

INGREDIENTS

For the mixture 3 eggs (2 whole + 1 egg yolk)

500 gr. Flour “00”

150 gr. sugar                                        

1 lemon (only the grated peel)

1 sachet  (16 gr.) of yeast 

125 gr. butter

350 gr. blackberry marmalade

powdered sugar as needed

PREPERATION 

      Prepare the pastry in the traditional way by kneading it with your hands.

Begin placing the flour on a pastry board (or in a bowl), making a well in the centre and placing the eggs into it.

      Then add sugar, butter, and the grated lemon peel.

      Start mixing the ingredients first with a fork and then with your hands.

      Keep bashing the mixture until it binds together giving you one big of dough. It must feel springy and smooth instead of rough and floury.

      Then give it the form of a ball, wrap it up very well with a tinfoil sheet, and place it into the fridge to rest for 30 minutes.

      Meanwhile, butter the cooking plate and dust it with flour in order to prevent the pie from sticking to the dish once cooked.

      After the above mentioned time divide the ball of dough in two smaller balls. One ball should be ¾ of the whole, will be used for the bottom and edges of the plate, obviously the other 1/4 will be used for the pie decoration.  

      With a rolling pin begin rolling the bigger ball of dough until you have the form of a circle/pie making it about 3,5/4,00 mm. thick.

      Then place the dough over the plate, using your fingertips, line the bottom of the cooking plate and the edge making a dough shell. Trim the plate of any extra dough. 

      For my recipe I chose a 26 cm. round plate.

      In Abruzzo’s  tradition these “crostate”  also called Italian pies, when finished are quite low, around 2 cm. thick, and friable with various decorations.

      The following step is to fill the dough shell with the Blackberry marmalade.

(Actually, any type of jam can be used, I find even raspberry or a wild fruit mixture work the best.)

      Now begin rolling the other ball of dough, adding the remnants of the bigger one too if you have any.

      Prepare another circle/pie of dough. It should be thinner than the first one, about 2,50/3,00 mm..

      With a pasta cutting wheel, or a knife, cut the dough in stripes and place them on the top of the marmalade.  Create a decoration grid of lozenges.

      Cook in the  preheated oven at 180° for about 40 minutes.

      When the crostata’s dough will turn in a golden color remove it from the oven and let it cool down into the dish.

      Remove it from the cooking dish and to place it on a platter. Last add the sugar dust on the top of the crostata using a sieve.

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Crostata Blackberry Marmalade Recipe

Crostata / Italian Pie  of Blackberry Marmalade

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Summary Crostata Blackberry Marmalade Recipe

Summary Card Crostata / Italian Pie  of Blackberry Marmalade reserved for only Members

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