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Homemade strawberry crostata with golden crust and jammy strawberry filling on a white kitchen table, photographed from above in natural light.

Rustic Italian Strawberry Crostata

A rustic Italian strawberry crostata made with buttery homemade dough and fresh, jammy strawberries — simple, charming, and irresistibly delicious.
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Course: Dessert
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 8 slices
Calories: 290kcal
Cost: $8–$10

Equipment

  • 1 Food processor or pastry cutter For making the dough
  • 1 Rolling pin To roll out the pastry
  • 1 Baking sheet Lined with parchment paper
  • 1 Pastry brush For applying egg wash
  • 1 Mixing bowl For dough and filling
  • 1 Knife For slicing strawberries
  • 1 Plastic wrap For chilling dough

Ingredients

Dough

  • 1 ½ cups All-purpose flour For crust
  • ¼ cup Granulated sugar Sweetens the dough
  • ¼ teaspoon Salt Balances flavor
  • ½ cup Unsalted butter Cold, cubed
  • 2 Egg yolks Binds dough
  • 2 tablespoon Ice water Add gradually

Filling

  • 3 cups Fresh strawberries Hulled and sliced
  • ¼ cup Granulated sugar For filling
  • 1 tablespoon Lemon juice Brightens flavor
  • 1 teaspoon Lemon zest Optional
  • 1 tablespoon Cornstarch Thickens filling
  • 1 teaspoon Vanilla extract Optional
  • 1 Egg wash 1 beaten egg + splash of water
  • 1 tablespoon Coarse sugar For sprinkling crust

Instructions

  • Mix flour, sugar, and salt in a bowl.
  • Cut in the cold butter using a pastry cutter or food processor until the texture resembles coarse crumbs.
  • Add egg yolks and ice water; mix until dough just comes together. Do not overwork.
  • Wrap dough in plastic wrap and chill for at least 1 hour.
  • Mix strawberries with sugar, lemon juice, zest, cornstarch, and vanilla. Let sit 10 minutes.
  • Drain excess juice from strawberry mixture to avoid soggy crust.
  • Roll chilled dough into a circle about 12 inches wide on a floured surface.
  • Place filling in the center, leaving a 2-inch border.
  • Fold edges of dough over filling, pleating as needed to create a rustic look.
  • Brush crust with egg wash and sprinkle with coarse sugar.
  • Bake at 375°F (190°C) for 45 minutes or until golden and bubbling.
  • Let cool before slicing and serving.

Notes

Use a mix of ripe and slightly underripe strawberries for the best flavor and texture.

Nutrition

Serving: 120g | Calories: 290kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 90mg | Potassium: 180mg | Fiber: 2g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1.5mg