line & lee berry crostata
recipe notes: easy, crust should rest 1 hour or overnight
2 cups flour
3 TBS sugar
1/4 tsp salt
1 cup cold butter, cut into cubes
1 egg yolk
3 TBS cold milk
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 TBS)
3 TBS flour
1 large egg
1 TBS milk
to make the dough, combine the flour, sugar, and salt in a large mixing bowl. add the butter and use a pastry blender or 2 forks to combine until the mixture becomes a coarse meal. in a small bowl, whisk together the egg yolk and 3 tablespoons milk; pour into flour mixture and stir (or use your hands to combine) just until a dough ball starts to form. remove from the bowl and form the dough into a flat round. place in a large ziplock bag and let rest in the refrigerator for at least 1 hour or overnight.
to make the crostata, preheat the oven to 375 F. remove dough from the refrigerator, and let sit until room temp. meanwhile, combine the blueberries, raspberries, strawberries, and 1/3 cup sugar in a large bowl, set aside. roll the dough out on a lightly floured surface into (approx.) an 11-inch circle/oval shape; place on a cookie sheet lined with parchment paper.
add the flour to the berry mixture and combine. then place the berry mixture in the center of the dough and spread out, leaving an inch border. fold the border gently over the berries.
whisk together the egg and milk and brush the outside of the crostata with the mixture. sprinkle the crostata (especially the dough) with about 1 to 2 tablespoons sugar. bake for 40 to 45 minutes or until golden brown, rotating the cookie sheet halfway through baking. let cool on pan 20 minutes. serve with vanilla ice cream.