Of course! A “simple and delicious Italian pie” almost certainly points to the Crostata—the quintessential, rustic, free-form Italian tart. It’s incredibly versatile (can be sweet or savory) and is much easier than a traditional pie because you don’t need a pie dish or any special shaping skills.
Here are two fantastic versions: a classic Jam Crostata and a savory Rustic Tomato & Ricotta Crostata.
Version 1: Classic Italian Jam Crostata (Crostata di Marmellata)
This is the pie every Italian nonna makes. It’s a simple, shortcrust pastry filled with good-quality fruit jam.
Yields: 8 servings
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 30 minutes
Ingredients
For the Pasta Frolla (Shortcrust Pastry):
· 2 cups (250g) all-purpose flour
· ½ cup (100g) granulated sugar
· ½ cup (115g) cold unsalted butter, cubed
· 1 large egg
· 1 large egg yolk (keep the white for egg wash)
· 1 teaspoon vanilla extract
· Zest of half a lemon (optional, but classic)
· A pinch of salt
For the Filling & Finish:
· 1 ½ cups (about 450g) high-quality fruit jam (apricot, raspberry, or strawberry are traditional)
· 1 tablespoon of the reserved egg white, mixed with 1 tsp water (for egg wash)
· Powdered sugar for dusting (optional)
Instructions
- Make the Dough: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs.
- Bring it Together: In a small bowl, whisk the whole egg, egg yolk, and vanilla. With the food processor running, pour the egg mixture through the feed tube. Process just until the dough begins to clump together. Do not overmix.
- Chill: Turn the dough out onto a lightly floured surface and gently knead it 2-3 times just to form a smooth ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Assemble the Crostata: Take about two-thirds of the dough and roll it out on a floured surface into a rough circle, about ¼-inch thick. Transfer it to the parchment-lined baking sheet.
- Add Filling: Spread the jam evenly over the dough, leaving a 1.5 to 2-inch border all around.
- Create the Lattice: Roll out the remaining dough and cut it into long, strips about ½-inch wide. Arrange the strips in a lattice pattern over the jam. Fold the bare outer edge of the bottom crust up and over the ends of the lattice strips, crimping it gently as you go.
- Bake: Brush the lattice and crimped edge with the egg wash. Bake for 25-35 minutes, or until the crust is golden brown.
- Cool and Serve: Let the crostata cool on the baking sheet. Dust with powdered sugar before serving. It’s fantastic with a cup of espresso!
Version 2: Rustic Tomato & Ricotta Crostata (Savory)
This is a show-stopping savory pie that is perfect for a light lunch or brunch. It’s like a taste of summer.
Yields: 6 servings
Prep time: 20 minutes
Bake time: 35 minutes
Ingredients
For the Savory Crust:
· 1 ¾ cups (220g) all-purpose flour
· ½ cup (115g) cold unsalted butter, cubed
· 3 tablespoons cold water
· 1 teaspoon salt
· ½ teaspoon black pepper
· Optional: 1 tablespoon fresh thyme or rosemary, chopped
For the Filling:
· 1 cup (250g) whole-milk ricotta cheese
· ½ cup (50g) freshly grated Parmesan cheese
· 1 garlic clove, minced
· 2 tablespoons fresh basil, chopped, plus more for garnish
· Salt and pepper to taste
· 1-2 medium tomatoes, sliced into ¼-inch rounds
· 1 tablespoon olive oil
Instructions
- Make the Dough: In a food processor, combine flour, salt, pepper, and herbs. Pulse in the cold butter until the mixture is crumbly. Add the cold water, one tablespoon at a time, pulsing until the dough just comes together.
- Chill: Form into a disk, wrap, and refrigerate for 30 minutes.
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Filling: In a bowl, mix the ricotta, Parmesan, garlic, basil, salt, and pepper until combined.
- Assemble: Roll the dough out on a floured surface into a rough 12-inch circle. Transfer to the baking sheet. Spread the ricotta mixture over the dough, leaving a 2-inch border. Arrange the tomato slices on top of the ricotta.
- Fold and Bake: Fold the edges of the dough up and over the filling, pleating as you go—the center will be open. Drizzle the tomatoes with olive oil and season with a pinch of salt and pepper.
- Bake: Bake for 30-35 minutes, until the crust is golden brown and the tomatoes are soft.
- Serve: Let it cool for 10 minutes. Garnish with fresh basil, slice, and serve warm or at room temperature.
Why This is the Perfect “Simple Italian Pie”
· Ease over Precision: The beauty of a crostata is its rustic, free-form nature. No perfect circles or fancy fluting required!
· Incredibly Versatile: Use any jam you have, or for the savory version, try sautéed mushrooms, spinach, or prosciutto.
· Uses Simple Pantry Staples: The ingredients are basic, but the result is impressively delicious.
Whether you choose the sweet or savory path, you’ll have a truly simple and delicious Italian pie on your table. Buon appetito