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 Berry Crostada 2 web



Serves 4


  • 1 ½ cups of all purpose flour + more for dusting
  • 1 teaspoon of salt
  • 6 ounces of cold Dutch Farms unsalted butter cut into chunks
  • 4 to 5 tablespoons of ice cold water
  • 1 Dutch Farms egg and 1 tablespoon of milk mixed together to make an egg wash
  • 2 tablespoons of sugar


  • 1 cup of quartered fresh strawberries
  • 1 cup each of fresh raspberries and blueberries
  • 1 cup of sugar
  • juice of 1 lemon


  • Preheat the oven to 400°
  • In a large bowl mix together the berries, sugar and lemon juice and set aside.
  • In a food processor add in the flour and salt and pulse to mix.
  • Next add in the butter and pulse until the butter is the size of a small grain.
  • Slowly drizzle in the water while pulsing until it is combined.
  • Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper.
  • Pour the mixed berries into the center of the dough and fold up the dough on all sides.
  • Brush the outside of the dough with the egg wash and sprinkle the sugar on top.
  • Bake at 400° for 40 to 45 minutes or until golden brown.
  • Let cool before serving.