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In a small bowl, mix together berries, sugar, potato starch, and zest. Set aside.
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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.
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Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.
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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.
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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.
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Place pan in preheated oven and bake for 30 to 35 minutes until crust is a golden brown. Cool before serving.