Berry Crostata

Instructions for Crust: Combine the flour and salt in a mixing bowl. Cut in the butter until mixture resembles a coarse meal.

Add the water, mix by hand or stand mixer. Remove the dough mass to a work surface. Fold the dough over into itself a few times, until it looks cohesive and not too dry. The dough should not be sticky.

Form the dough into a disk, wrap with plastic wrap, flatten into a round about 6 inches in diameter and 1 inch thick. Chill the dough for at least 30 minutes to allow the flour to hydrate, and the gluten to relax. At this point, the dough may be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw the dough overnight in the refrigerator before use.

Instructions for filling: In a medium bowl, combine the brown sugar, cornstarch, cinnamon, nutmeg and salt. Add berries, tossing to combine. set aside.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll the pastry dough into a 13 inch circle, approximately 1/8 inch thick.

Transfer dough to baking sheet and pour filling in the middle of the dough circle.

Fold the edges of the dough around the filing to create a border, leaving some filling showing.

Brush egg wash mixture on to crostata and bake for 35 to 45 minutes, or until golden brown and filling is actively bubbling in the center.

Once crostata is baked allow to completely cool before cutting, about 1 hour.

Store baked crostada in the refrigerator for up to 4 days. Freeze up to 3 months. Allow crostada to thaw overnight in the refrigerator before reheating in a 350 degree oven for 10 minutes or until heated through.