Huckleberry’s Peach Crostata by Zoe Nathan

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This recipe comes to us from Zoe Nathan, co-owner of Huckleberry Bakery and Cafe.

Keep reading for the recipe…

Peach Crostata Recipe



  1. 2 cups AP Flour
  2. ¼ cup granulated sugar
  3. ¾ tsp salt
  4. 8 oz unsalted butter
  5. 6 tbl ice-cold water

Egg Wash

1 whole egg and 1 egg white whipped together in a bowl


  1. In a large bowl (or kitchen-aid mixer set on low) combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.



  1. 5 peaches (ripe, yellow, sweet) sliced
  2. ¼ cup brown sugar
  3. ¼ cup white sugar
  4. 1/8 tsp salt
  5. 2 tsp unsalted butter


1. In a bowl mix all ingredients together

To make the Pie

  1. Roll dough out to an 11-inch diameter and make sure it’s roughly ¼ of an inch thick.
  2. Trim out 11” circle and discard leftover dough.
  3. Fan out fruit to 9” diameter.
  4. Brush egg wash on 2” remaining dough.
  5. Fold exposed dough over fruit. It should leave an open center to the crostata of about 6 to 7 inches.
  6. Egg wash the exterior dough
  7. Add a few small chunks of butter to center of crostata
  8. Sprinkle entire top with some extra granulated sugar
  9. Bake at 350 degrees until the crust is a flaky golden brown