easy strawberry crostata

This year, show your love with a dessert that’s simple and sweet. Our strawberry crostata recipe is easy to make and shape. It’s the perfect no-fuss dessert for the whole family.

The difference between crostata and galette

Simply put: Crostata is an Italian word and galette is French. Both terms describe rustic, freeform pies made from crust and a sweet or savory filling. These words can be used interchangeably.

How to fold a crostata

If you’re having trouble folding the dough over the fruit filling, use the parchment paper to help you. Just lift and folding the edge of the paper with the dough as you work your way around.

Strawberry crostata recipe


  • All-purpose flour, for dusting 
  • 1 pie crust, store bought or homemade
  • 1 pound strawberries, hulled and cut into ¼-inch-thick slices
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • Finely grated zest of 1 lemon
  • ⅛ teaspoon kosher salt
  • Pinch of freshly ground black pepper 
  • 1 large egg 
  • 1 tablespoon water
  • 2 teaspoons turbinado sugar


  1. Roll out the crust. Remove the dough from the refrigerator and let stand for 15 minutes to soften slightly. Line a sheet pan with parchment paper. Generously dust a clean dry work surface and rolling pin with flour. Unwrap the dough and place it on the work surface. Use the rolling pin to evenly roll the dough from the center to the edgers into a 12-inch circle. Carefully wrap the dough around the rolling pin and transfer to the sheet pan. Transfer to the refrigerator to chill for 10to 15 minutes. While the rust is chilling, preheat the oven to 425ºF.
  1. Make the filling. In a large bowl, combine the strawberries, granulated sugar, cornstarch, lemon zest, salt, and pepper. Toss to thoroughly coat the berries. 
  1. Form the crostata. Remove the crust from the refrigerator. Drain the filling through a fine-mesh strainer; discard the juices. Mount the filling slightly in the center of the crust, leaving a 1 ½ to 2-inch border. Working your way around the edge, fold the crust up and slightly over the filling, gently pleating as you go. 
  1. Bake the crostata. In a small bowl, whisk together the egg and water until smooth. Use a pastry brush to lightly brush the crust with the egg wash. Sprinkle the turbinado sugar all over the crust. Bake for 25 to 30 minutes, until the crust is golden brown and cooked through, let cool on the pan for 15 to 20 minutes before serving. 

Extra berries? Try these sweet and savory strawberry brie grilled cheese sandwiches.