YIELD: 1 CROSTATA

1 cup plus 2 Tbsps. all purpose flour, plus more for rolling dough

¼ cup plus 2 Tbsps. granulated sugar

4 Tbsps. unsalted butter, chilled and cut into small pieces

dash of salt

2 to 3 Tbsps. ice water

1 pkg. (16 oz. or 3 cups) strawberries, hulled and quartered

2 pkgs. (6 oz. or 1 ¼ cup each) blueberries (reserve 1 package for garnish)

1 to 2 Tbsps. coarse sugar crystals

optional, to serve, vanilla ice cream

1. Place flour, ¼ cup sugar, butter and salt in a food processor bowl. Pulse 8 to 10 times or until mixture resembles coarse meal.

2. Add water, 1 Tbsp. at a time with motor running, pulsing just until dough holds together when a small bit is pressed between your fingers. Shape dough into disk, wrap in plastic wrap and refrigerate for 1 hour.

3. Preheat oven to 425°F.

4. Roll dough on a lightly floured surface to an 11 to 12" circle, about ⅛" thick. Gently transfer dough to a baking sheet coated with cooking spray.

5. Mound the strawberries and 1 package blueberries in center of dough leaving a 1 ½ to 2" border. Sprinkle berries with remaining 2 Tbsps. granulated sugar.

6. Fold and pleat dough evenly up and around the berries. Sprinkle dough with coarse sugar crystals.

7. Bake in center of oven 30 to 35 minutes or until crust is rich golden brown. Cool briefly and serve warm with ice cream (optional) and remaining blueberries.

Photo and recipe: Driscoll's