Mixed berry jam pie (Crostata ai frutti di bosco): a golden-brown pie crust filled with mixed berry jam. A healthy treat for you and your kids! We love starting the day with a homemade pie and this is delicious.
I love to serve it for breakfast or in the afternoon with a cup of coffee or tea. I think it’s the ideal dessert to conclude a dinner party with friends. Simple, but perfect!
Now let’s see together how to make it, so let’s get started.
Ingredients for Mixed berry jam pie
- 2 cupsall purpose (AP) flour (250 g)
- 1/2 cupbutter (cold – 4,4 oz 125 g)
- 1 cuppowdered sugar (3,88 oz 110 g)
- 1egg (52 g)
- 1 pinchsalt
Filling
- 8 ouncesmixed berry jam (or your favorite jam)
- q.s.powdered sugar
Tools
- 1 Cake pan Non-Stick with Removable Loose Bottom Tart Pie Pan
Direction for Mixed berry jam pie
First, process flour and powdered sugar in a food processor for a few seconds until combined.
If you don’t have a food processor, you can use a pastry board or do it by hand on a work surface.
Add cold butter and mix until mixture becomes crumbly and resembles coarse meal.
Now, add egg and a pinch of salt and mix everything until the dough starts to clump together.
Wrap with plastic wrap and refridgerate for at least 1/2 hour: this step is essential because resting allows time for the gluten in the dough to relax.
Tip: if you don’t want to use the dough right away, you can refrigerate it for up to 4 days, or freeze it for up to a month and then thaw overnight in the fridge.
Filling
Take dough out of the fridge and let it sit for a few minutes to soften slightly for easy rolling.
On a floured surface, roll out two thirds of your pastry to a 10” (25 cm) circle. Carefully roll the pastry around the dusted rolling pin, then unroll into the tart tin.
I use this specific mold for pies with a removable bottom can: you easily unmold it.
Cut off the excess dough and
prick the base with a fork.
Spoon the jam into the case and chill for 30 minutes in the fridge, or 10 minutes in the freezer.
Meanwhile, roll out the rest of the pastry into a rectangle the thickness of 3-4 mm.
Slice the pastry in different size, re- rolling if needed. You will need 11 strips. Chill for 30 minutes in the fridge, or 10 minutes in the freezer.
Now take the strips and start weaving them on parchment paper: they must be cold (but not too cold), so they don’t break while you work them.
Chill for 10 minutes in the freezer.
Then, lay carefully the strips over the pie.
Cut away excess dough and chill for 30 minutes in the fridge
Bake the pie
Preheat oven to 180°C (350°F), non-fan-assisted.
Finally, bake Mixed berry jam pie in a preheated oven for about 30 minutes, until golden brown.
Let the pie cool at least 30 minutes before serving, then dust with powdered sugar.
Buon appetito!
Tips and Tricks
– Storage: Mixed berry jam pie can be stored in an airtight container in the pantry up to 3 days.
– For best results, be sure to use cold butter.
Try also my Nutella Tart with Hazelnut shortcrust pastry
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