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.