Blackberry Crostata-Guest Post: Buns in My Oven

August 07, 2013

I have a super fabulous guest poster for you guys today!  
Please welcome the lovely Karly at Buns in My Oven to the blog today. 
Thank you so much Karly for joining us! 

Honey Cinnamon Blackberry Crostata recipe




Honey Cinnamon Blackberry Crostata recipe

Hi there! Let's just get the introductions out of the way first, shall we? I'm Karly and I blog at Buns In My Oven. Nope. Not pregnant. I know...the name. It makes you think I'm knocked up. The only buns in my oven are the yeasty kind. Tricksy, eh? Anyway, sweet Erin was kind enough to ask me to guest post for her while she's off doing whatever things it is bloggers do when they aren't obsessively checking their email, pinning every food photo they can find, and Instagramming their dinner. So, I wanted to bring you a fabulous dessert that is perfect for summer! My Honey Cinnamon Blackberry Crostata popped right in my mind. Blackberries are so perfectly juicy and easy to find this time of year. Also, I'm having a torrid love affair with homemade pie crust. Don't tell my husband. If you're scared of homemade pie crust, you could totally use store bought, but I promise this recipe is easy peasy. Besides, crostatas are meant to look kind of rustic and messy, so don't worry about getting it perfect!

 I'm generally the type of person to load every dessert I make up with as much sugar as is humanly possibly. This time around, I skipped the sugar. I know, weird. I used honey instead and, trust me, the berries this time of year don't even need any sugar! The honey adds the perfect amount of sweetness and the cinnamon just warms the whole darn thing right up.
 Hope you enjoy this one, guys! And, Erin, thanks for letting me crash your blog for the day!

Honey Cinnamon Blackberry Crostata recipe
 


Ingredients:
For the crust: 1-1/2 cup shortening (butter works, but not as well) 3 cups flour 1 teaspoon salt pinch of white sugar 1 egg, beaten 5 tablespoons cold water 1 tablespoon vinegar For the filling: 12 ounces blackberries 1/4 cup honey 2 tablespoons corn starch 1 teaspoon lemon juice 1 teaspoon cinnamon

Directions:

To make the crust: This dough will make enough for 2 crusts. Freeze the extra to use at another time. This is the best pie crust I've ever had (and I constantly get compliments on it), so having an extra batch in your freezer is not a bad thing! Dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Pour in the egg, water, and vinegar and stir until just combined. Separate into 2 balls of dough and place in freezer bags. Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more. Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle. Transfer dough to a parchment lined baking sheet. To make the filling: In a large bowl, combine the honey, lemon juice, cornstarch, and cinnamon and stir to combine. Add the blackberries and toss to coat them in the honey mixture. Place the blackberries in the center of the dough in a mound. Work your way around the dough and fold the edges over onto the blackberries, every inch or so. Bake for 25 - 30 minutes or until the berries are bubbling and the crust is turning golden.

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