If making a double-crust pie seems daunting, making a crostata is a simple and delicious alternative. The second plus of this recipe is the use of frozen berries. They’re available year-round and much more economical than fresh berries, especially in the winter time. When my frozen berry mix contains strawberries, I take them out because they tend to make the crostata too juicy. They make a great snack while waiting for the crostata to bake!

1 9-inch pie crust (recipe for pate brisee follows, or use pie crust of your choice)
1 (16 oz) pkg. frozen mixed berries
1/4 – 1/2 cup granulated sugar, depending on sweetness desired
1/4 cup flour (can substitute 3 Tbsp cornstarch)
1 tsp. grated lemon zest

cream and sugar for sprinkling on assembled crostata

Pate Brisee:

2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 cup (2 sticks) unsalted butter, chilled, and cut into ½-inch pieces
1/2 cup ice water

By hand or in a food processor, mix together the flour, salt, and sugar.  Add the butter and blend until the mixture resembles coarse meal (about 15 seconds in food processor).  Pour 1/2 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add additional 1-2 Tbsp. water, if necessary.  Don’t process more than 30 seconds or the dough will become tough.

Turn the dough out onto your work surface and gather it into a ball.  Divide the dough into two equal pieces, flatten each portion into a disk, wrap in plastic wrap and refrigerate for 30 minutes to one hour before using.  This will chill the butter and make a flaky crust.   At this point you can also freeze the second disk of dough for later use.

To assemble crostata:

Mix frozen berries, sugar, flour and zest together in a bowl. Roll pie crust dough into an 11-inch round. Place on on parchment lined baking sheet. Pour berries onto the pie crust, leaving a 2-inch border. Fold edge of pastry over the berries, gently pleating to make a 9-inch round. Brush with cream or egg wash, then sprinkle with coarse or granulated sugar. Bake in pre-heated 400 degree oven for 35-40 minutes, or until golden brown. Cool on baking sheet for 10 minutes before serving.

This recipe is from Dorie Greenspan’s wonderful cookbook, Baking From My Home to Yours. These pumpkin-colored muffins will make a delicious and not-too-sweet addition to your winter menus.

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly grated nutmeg
pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 tsp. vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins
1/2 cup chopped pecans or walnuts

About 1/3 cup unsalted raw sunflower seeds, for topping.

Preheat oven to 400 degrees. Spray a regular-size muffin pan or line with paper muffin cups.
Whisk together the flour, baking powder, baking soda, salt and spices. With a stand or hand mixer with a large bowl, beat butter at medium speed until soft. Add sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in vanilla. Lower the mixer speed and mix in pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a stead stream, mixing only until they disappear. To avoid over-mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in raisins and nuts. Divide batter evenly among the muffin cups. Sprinkle a few sunflower seeds over the top of each muffin.

Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool for 5 minutes in the pan, then remove muffins.

While they’re luscious on their own, they’re even better with a little butter and a lot of orange marmalade or apricot jam. ~Dorie Greenspan

I agree.