Jul 25, 2014

Strawberry CrostataRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 4 cup fresh strawberries
  • 1 lemons

Oil and Spices

  • 0.125 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1 tbsp vegetable oil


  • 2 tbsp strawberry preserves


  • 1 fl oz half-and-half
  • 0.5 cup unsalted butter


  • 1.5 cup all-purpose flour
  • 1 tbsp cornstarch
  • 0.25 cup granulated sugar
  • 2 tbsp slivered almonds

Special Equipment

  • 18"-wide heavy-duty aluminum foil
  • pizza stone



  • 1-½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated lemon zest
  • ⅛ teaspoon kosher salt
  • ½ cup (1 stick) cold unsalted butter, cut into ¾-inch cubes
  • 5–6 tablespoons ice water

  • 1 pound ripe, fresh strawberries, each hulled and cut into quarters
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • Vegetable oil
  • 2 tablespoons strawberry preserves
  • 2 tablespoons slivered almonds
  • 1–2 tablespoons half-and-half


  1. In a food processor pulse the flour, sugar, lemon zest, and salt until blended. Add the butter and pulse again, just until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, pulsing just until the mixture forms a ball (do not over mix). Gather the dough together and form into a disk. Wrap in plastic wrap and refrigerate for 1 to 2 hours.

  2. Preheat the grill for indirect cooking over medium-low heat (about 300°F), and preheat a pizza stone for at least 15 minutes, following manufacturer’s instructions.

  3. In a bowl combine the strawberries, cornstarch, sugar, vanilla, and lemon juice. Let stand for 5 minutes while you roll out the dough.

  4. Cut a piece of heavy-duty aluminum foil into an 18-inch square and set on an inverted sheet pan. Brush the foil with oil.

  5. Lightly flour a work surface, a rolling pin, and the dough. Roll the dough into a 12-inch circle. Fold the dough onto the rolling pin and transfer to the foil.

  6. Put the strawberry mixture and any juices on the dough, leaving a 2-inch border. In a microwave-safe dish, warm the preserves for 10 to 20 seconds. Brush on the strawberries. Top with the almonds. Fold over and pleat the edges of the dough (leaving an opening in the center) and brush the dough with half-and-half. Fold up the edges of the aluminum foil around the crostata to create a 2-inch wall to prevent the juices from spilling over. Gently transfer the foil-stabilized crostata from the sheet pan to the preheated pizza stone. Grill over indirect medium-low heat, with the lid closed, until the strawberries are bubbling and the crust is golden brown, 45 minutes to 1 hour.

  7. Lifting the foil edges, carefully remove the crostata from the pizza stone. Cool for at least 15 minutes before serving.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Mary B

Great idea for a hot day

This is a great recipe, although I have not tasted it; it just came off the grill. I would not recommend this for anyone who is deficient in pastry-making skills, however. This dough is difficult to work with, and there are better dough recipes out there, such as Cooks' Illustrated's "Foolproof Pie Dough" which utilizes vodka for part of the liquid, ensuring a more pliable dough. We have a new "Spirit" 3-burner grill, and I finally figured out how to achieve "indirect medium low" heat. It baked up beautifully without heating up the house, and I can't wait to eat it tonight! Any berries would work, I believe:) thanks, Weber chefs.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016


Strawberry filling is top notch

I took the advice of the previous poster and used a vodka pie crust recipe not on this site. This, i cannot comment on the weber crust.

However, the vanilla and strawberry go perfectly together in the filling and i can't say that i have had a better strawberry dessert. This one is a repeat performer!

Type of Griller


Would you recommend this recipe? YES

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