A crostata is a rustic pie where the crust is pulled over the edges like this:




FILLING: 

1/2 cup preserves, jelly or marmalade 
2 tablespoons ap flour 
¼ teaspoon ground cardamom or cinnamon or a combination 
2 cups fresh fruit (such as berries, plums or peaches) 

CRUST: 

1 Pillsbury™ refrigerated pie crust, softened as directed on box 
1 egg yolk 
1 to 2 tablespoons coarse white sparkling sugar 

DIRECTIONS:

1. Heat oven to 425°F. 
2. Line 15x10-inch pan with sides with parchment paper. 
3. Unroll pie crust in pan. 
4. In medium bowl, mix jell or preserves, flour and cardamom (or cinnamon). 
5. Carefully fold in fresh fruit. 
6. Spoon mixture over crust to within 2 inches of edge. 
7. Fold edge of crust over filling, pleating crust as necessary. 
8. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar. 
9. Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. 
10. Cool at least 30 minutes before serving. 

EXAMPLES: 

Orange Cardamom Blueberry Crostata – use orange marmalade, blueberries and cardamom (picture shown above)

Raspberry Peach Crostata – use raspberry jelly and fresh peaches

Reference recipe: https://www.pillsbury.com/recipes/orange-cardamom-blueberry-crostata/1d9f7f89-ecb4-4e7c-a620-c2dd9b4b33d6