Olive Garden Berry Crostata

For the Crust
2 cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
6 tablespoons iced-cold water (yes - there should be ice in the water - but don't use the ice - only the water)
For the Filling
2 cups mixed berries (blackberries, raspberries and blueberries) - 1 cup for each crostata if you're making 2 crostatas
1 tablespoon granulated sugar
For the Egg Wash
2 eggs

For the Crust
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper and set aside.
In a food processor, combine flour, sugar and salt.
Cut in butter until mixture resembles coarse crumbs.
Add the water and stir until mixture forms a ball.
Turn the dough out onto a lightly floured board and form into 2 disks.
Wrap in plastic and refrigerate for 1-2 hours (or overnight).
Do not over work the dough.
And remember, you want to be able to see flecks of the butter the size of peas.
Roll dough rounds out to an 11-inch diameter.
Trim out 11” circle and discard leftover dough.
Place dough on cookie sheet.
Fan out 1 cup of berries to 9” diameter.
Brush egg wash on 2” remaining dough.
Fold exposed dough over berries.
It should leave an open center to the crostata of about 6 to 7 inches.
Egg wash the exterior dough.
Add a few small chunks of butter to center of crostata.
Bake at 350 degrees for approximately 20 minutes or until the crust is a flaky golden brown.
For the Filling
Add the berries and sugar to a large bow and gently toss.
For the Egg Wash
Whip 1 whole egg and 1 egg white together in a bowl.