This week’s recipe is Raspberry – Fig Crostata from Baking with Julia by Dorie Greenspan. To see what other TWD bloggers made, click here.
Since blackberries have been so abundant here, I decide to use those instead of raspberries. My local farmer’s market had a nice selection of both blackberries and figs. I made this recipe in two days. The first day I made the dough, and the second day I put everything together.
I still have not mastered the pie crust. I did the best I could with rolling out the bottom crust and prebaking it the oven. But it was the top crust, with the lattice work, that I just could not make happen. I improvised and I think it looks pretty.
The pie was really good. The crust was the best part, for me, but then I always love the crust. It was nutty from the sesame seeds and crunchy, like a cookie. I even tried to make cookies from the leftover dough. They were decent, but honestly the fruit flavor on the crust was the best way to eat it.
I want to try making a pie again to really work on the crust issue. It looks so easy when other’s do it. I have to master this.
Until next time…