Gluten Free Raspberry Crostata

We have been enjoying delicious gluten free Peach Crostata all summer. After making two of them while staying at my parents' house in Greenville, SC, my mom and dad mentioned that their favorite is raspberry crostata.  When my husband came home with two huge containers of raspberries from Costco, I decided to make this dessert to celebrate my family's first day back at school. 

Aren't they beautiful?  

Williams-Sonoma Gluten-Free Piecrust Mix is worth the splurge.  It's easy to put together, easy to work with, and so delicious.  You can read my review here.  

I like that with this crostata, I don't have to cut any fruit.  

My raspberry crostata was just as delicious as the peach crostata I make.  It's too hard to pick a favorite!  

Gluten Free Raspberry Crostata

Ingredients

• Uncooked pie dough (I use Williams-Sonoma Gluten-Free Piecrust Mix -- only one packet needed)
• 4 to 4 1/2 C of fresh raspberries
• 2 1/2 T sugar
• 2 T gluten free all-purpose flour (I use the dusting flour in the Williams-Sonoma Gluten-Free Piecrust Mix box) plus more for dusting
• 1 T butter
• 1 egg -- beaten

Directions

• Preheat oven to 375 degrees
• Combine raspberries, sugar, and 2 tablespoons of flour in a large bowl, and stir gently
• Prepare one package of Williams-Sonoma Gluten-Free Piecrust Mix according to the directions on the package (you only need enough dough for a single-crust pie) -- you will need a stand mixer fitted with a flat beater, 1 stick of cold unsalted butter, 3 T of ice water, and 1 egg yolk 
• Place your dough ball on a piece of parchment paper that has been lightly dusted with the dusting flour included in the Piecrust Mix box.  Dust the top of your dough ball and your rolling pin with more flour, and roll out your pie crust until it's about 12-13 inches across.  
• Pour the raspberry mixture into the center of the pie crust, leaving about 2 inches around the edge.  Fold the edges of your pie crust over the filling, crimping them a bit.  
• Place the butter in the middle of your crostata, and brush the pie crust with the beaten egg  
• Transfer your crostata, still on the parchment paper, to a baking sheet, and bake for 30 minutes in the lower 1/3 of your oven, until the pie crust is golden brown.  
• Serve warm, right out of the oven, or at room temp, if you can wait!  

May 14, 2014 Update

Today, I made a mixed berry crostata using raspberries and blackberries in about a 3 to 1 ratio.  

I increased the amount of sugar I use to 3 tablespoons because the blackberries were not very sweet.  My husband said it was so good, he could have eaten half of it.  He also raved about how amazing the crust was. 

You can view my peach crostata recipe here.  

Linked to: Gluten Free Wednesdays, Gluten-Free & DIY Tuesday