This sweet-tart Berry Rhubarb Crostata with Vanilla Bean Whipped Cream will be the showstopper at your next barbecue or picnic. Basically, a freeform pie….it’s so easy to make you will never want to painstakingly crimp pie crust again.
I struggle with crimping….anything. Pie crusts, hand pies, dumplings….it’s just not a skill I’ve ever improved on in my lifetime. I try over and over again but I run into the same problems every single time. Shrinking pie crusts that barely cover the dish, uneven edges, holes. It’s just so deflating. I don’t know what the problem is because, surely, practice makes perfect is not the case for me here. I have practiced….plenty.
I found the solution though….and with equally tasty results….maybe better! A crostata, which is the lazy way to make a pie but, in my opinion, more beautiful because of the rusticness. I make these all the time and the best part is, you can whip one up in no time!
My favorite pie is a super tart strawberry rhubarb but this time I added fresh blueberries. So, you have a little red, “white” and blue going on here for July 4th. How festive of me! And then top a slice with a little (a lot!) of Vanilla Bean Whipped Cream and you can skip the fireworks. This is a flavor explosion in your mouth!
Top with more Vanilla Bean Whipped Cream and celebrate your lazy pie making skills! (and Happy 4th of July!)
For the full recipe and step-by-step instructions visit July Recipes, a new online magazine I’m proud to be contributing to!