Classic Italian Crostata / Italian Pie

Ingredients

• 1 3/4 cups all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1/2 cup + 2 tablespoons butter room temperature ((140 grams total))
• 3/4 cup jam

Instructions

1. 1

   Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 - 22 cm) pie dish.

2. 2

   In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon or two of soft butter).

3. 3

   Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness.

4. 4

   Transfer to prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. Roll the remaining half to ⅛" thickness and cut into strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!

5. 5

   **Any type of jam can be used, but I find raspberry, strawberry, blueberry, apricot, peach or a wild fruit mixture work the best.