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Gluten-Free and Vegan Strawberry Crostata
Makes one 8-inch crostata
Ingredients
Filling
  • 2 cups fresh or frozen strawberries hulled and sliced
  • 3 tablespoons sugar
  • 1 tablespoon potato starch
  • 1 teaspoon lemon zest
Sweet Pastry Crust
  • 1 cup All-Purpose Flour Blend or blend of choice
  • 2 tablespoons tapioca starch/flour
  • 3 tablespoons sugar
  • ΒΌ teaspoon salt
  • 6 tablespoons unsalted butter or dairy-free substitute well chilled
  • 1 flax egg combine 1 tablespoon ground flax seeds with 3 tablespoons warm water
  • 1 tablespoon or more ice water
Instructions
  1. In a small bowl, mix together berries, sugar, potato starch, and zest. Set aside.
  2. To make the crust, in a food processor or large bowl, mix together first four dry ingredients. Cut in butter or butter alternative just until mixture resembles a coarse meal. Add egg or egg alternative and ice water and mix until dough forms a ball. Place dough between two pieces of parchment paper and flatten dough to about a 4-inch disk. Refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.
  4. Roll out dough between two sheets of parchment paper to a 9- to 10-inch circle. Peel off the top sheet. Transfer crust to prepared pie plate, dough side down. Peel off remaining sheet of parchment.
  5. Place strawberry mixture on crust and gently fold pastry up and over the edge of the filling, pleating it as you go. You will end up with about an 8-inch crostata.
  6. Place pan in preheated oven and bake for 30 to 35 minutes until crust is a golden brown. Cool before serving.