Here’s the last of the single serve recipes you didn’t know you needed. So far we’ve made a single cinnamon roll, two giant chocolate chip cookies, and two lemon poppy seed muffins. Last weekend while visiting my parents in Los Angeles my very own mother said, “I don’t get these single recipes,” and fair enough mom – fair enough. She’s a double-batch, store-in-the-freezer mother and I respect it. BUT there’s something rather luxurious about taking the time to make something singular and special just for yourself. This is a little bit of self care and today’s bit of care takes the form of one single berry crostata.
As always, you can double this recipe for you and your babe or you can make this whole dang pie and live your very best life.
Here are the ingredients you’ll need to make this single serve Berry Crostata:
• all-purpose flour
• cold unsalted butter, cut into small cubes
• granulated sugar
• kosher salt
• cornstarch
• cold buttermilk (or ice water in a pinch)
• a spritz of lemon juice (and lemon zest for extra credit)
• blueberries and raspberries or any fruit you prefer. Peach and blackberry is another nice combination!
• turbinado sugar (but only if you have it in the pantry, a sprinkle of granulated sugar will work just as well)
We’ve made pie crust loads of times over the years, but if this is your first rodeo, here’s how to make pie crust by hand.
In a small bowl, whisk together flour, sugar, and salt. Use a pastry blender or your fingers to work cold butter into the dry ingredients making a crumbly dough with butter chunks the size of small peas and oat flakes.
Make a well in the center of the buttery mixture and add a few tablespoons of buttermilk. (And if you don’t have buttermilk, I get it – here are a few easy ways to make quick buttermilk substitutes or you can add 2 tablespoons of ice water in place of dairy.)
Combine the little pie dough ball into a shaggy but moist and cohesive disk. Wrap the dough in plastic wrap and store in the refrigerator for 20 minutes or so. I usually leave pie crust to rest in the refrigerator for an hour but I feel like a single-serve recipe is also about urgency so we’re rushing the process along a bit.
While the crust has its little chill moment, whip up the berry mixture. In a small bowl toss together fruit, sugar, cornstarch, and a little squeeze of lemon. The cornstarch and sugar will all dissolve in the oven so don’t worry if they don’t completely dissolve.
Roll chilled crust on a lightly floured surface to a thick 1/4-inch round. Place the little dough round on a parchment paper lined baking sheet and spoon the fruit into the center of the dough round.
Fold the dough edges up and around the fruit, creating a nice little pocket filled with fruit. Instead of egg wash we’ll brush the outside of the crust with buttermilk or any dairy you have on hand. There’s no need to crack a whole egg for this little crostata baby.
Sprinkle with sugar and bake in the upper third of the oven until golden brown and bubbling. The cornstarch will thicken the berry juice as it bubbles so make sure the juices come to a bubble before removing the pastry from the oven.
Top the warm tart with vanilla ice cream or lightly whipped cream. Please please please enjoy this berry crostata while it’s still warm (just after it stopped bubbling for me), and sitting down at your kitchen counter (though I have the worst habit of eating standing over the sink). This is a perfect little moment.
Happy Micro-Batch Baking from me to you.
Now, if you’re in the mood for more (larger) summer pie ideas:
My Favorite Strawberry Crumble Pie
Tomato Pie with Blue Cheese Biscuits
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A Single Serve Berry Crostata Recipe
Ingredients
- 1/2 cup (67 grams) all-purpose flour
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt (skip if you used salted butter above)
- 2 1/2 tablespoons unsalted butter cut into small cubes
- 2 tablespoons cold buttermilk (plus a splash more if your dough feels dry)
- 1/2 cup blueberries and raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- A pinch of kosher salt
- A squeeze of lemon (and lemon zest if you want)
- Turbinado sugar before baking, optional
- Vanilla ice cream or whipped cream for serving
Instructions
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a small baking pan with parchment paper and set aside.
- In a small bowl, whisk together flour, sugar, and salt. Add the cold butter and use your fingers to break the butter up into smaller bits, the size of small peas and oat flakes. Create a well in the center of the dry ingredients and add buttermilk. Use a fork to bring it all together into a shaggy dough.
- Turn the shaggy dough out onto the counter and bring together into a small disk. Add a splash more buttermilk if the dough feels dry. Wrap in a piece of plastic wrap or waxed paper and refrigerate for 15-20 minutes.
- In a small bowl toss together berries, sugar, cornstarch, salt and a little squeeze of lemon.
- Lightly flour the counter and roll the crust into a 6 or 8-inch circle just thicker than 1/4-inch. Spoon fruit onto the crust and fold the crust up over the fruit. Brush the edges with buttermilk and sprinkle with turbinado sugar.
- Use a large spatula or bench scraper to transfer the crostata to the prepared baking pan. Bake for 22-24 minutes until golden and bubbling. Serve warm with a dollop of whipped cream or ice cream.
jude
i have totally loved your smaller servings series, joy. thank you for taking the time to formulate these recipes. i brought home tons of strawberries yesterday from the farmers market and my husband was psyched for his yearly strawberry pies. but i had read your crostata recipe and knew that was my next move.
whipped it up early this morning before heading out for my hike – it was so quick. and when he woke up there sat this gorgeous creation. we both thank you!
★★★★★
mbw
As another single lady, Thank You for the single serving recipes! I just brought home fresh raspberries, blueberries, and strawberries and it’s doubtful I’ll eat them fast enough, so it looks like I’ll be having Crostada soon. Quick question though, is it half cup of each berrry, or half cup total? I’m guessing each, but wanted to be sure I’m case i use all three i bought. ?
Noreen
I was wondering the same thing. By looking at the pictures…size of fruit bowl, dough on pan…it looks to me like 1/2 cup total maybe for 6 inch crust and 1 cup for 8 inch? Would love to know what readers used.
Sue
This recipe looks like an open pie recipe. I think it’s a great idea for those who want to make a special dessert with all the different fruits available this time of year. I really enjoy berries. However, there are those that may be allergic to them so I would also make one with say pineapple or peaches since I am sure you could use just about any fruit that you have available or that is in season.
★★★★★
Nancy M Carlson
Is the recipe for the crust about the same as Pie crust? I have always wondered if there is a difference between Crostada and regular Pie crust.
Meagan
Your microbake moments are such gifts, AND I love and appreciate your mom’s perspective. :) What a gem moms are.
Thanks for being you
Chels
I am HERE for these single serve recipes! As someone who lives alone I’m always trying to halve recipes and such so I don’t have to search out people to give the leftovers to. These are perfect!
mg
Oh, I agree! I love to bake but live alone( senior with no family within immediate sharing range, lovely neighbors with different tastes, and my freezer usually very full) . It so nice to be able to bake something that I know will be yummy for just me. Please keep these recipes coming! Thank you
★★★★★
Carlene
Thanks again, Joy!! Looks yummy! Can I substitute almond floor in equal measure and still make this crust work?
Sabrina
love these small servings, even doubling them works well for me, very nice crostata! and love the fresh fruit, thank you!
★★★★★
JoJo
Agreed. More small batch recipes, PLEASE!!
★★★★★
Jodie
Joy – as a high school Foods Studies teacher I bow down to you in thanks. My senior class (we are in Canada so still in classes until today, then exams) worked through all your single serving recipes. The amounts are great for small groups (2 or 3) and your directions amazing – and with the images of the steps on the website…awesome for a busy, tired teacher who wanted a little bit of a break. I’ll definitely make use of this recipe come the fall. BIG THANKS!