A peach crostata is the most forgiving way to bake a peach pie because the rustic free-form style makes SO it easy to shape! This recipe is a cross between a peach crisp and a peach pie which lends a flaky crust with the sweet crumble on top…so so good.
Forget all about baking a perfect-looking pie with 75 pie crust rose petals on top that will inevitably slow you down and ruin your pie crust. Instead, opt for a foolproof way to shape your peach pie!
pie crust recipe for a crostata
Any pie worth its salt needs the Perfect Pie Crust. Making a pie crust from scratch can feel a little daunting at first, but I’ll take you step-by-step through the process so you can create a flaky and tender crust every time.
You can use a food processor or make it by hand using a pastry cutter.
I find the easiest way to shape the crust without it falling apart is to roll out my chilled pie crust between two layers of parchment paper, then pop it back in the fridge while the peach filling is being prepared so that the crust is nice and cold before it bakes.
Below you can see how the crust stays together between that parchment paper.
Or you can totally purchase a pre-made unbaked crust in the freezer section.
Should I use fresh or frozen peaches?
Believe it or not if you use fresh peaches, I find the texture is much better if the peaches aren’t fully ripe. If they are softened and ripe, they tend to fall apart while you’re slicing them (which is really frustrating) and they can even turn to mush once you bake them.
If the peaches are still a bit firm they hold their shape while slicing and they retain a nice texture in the pie once baked. The sugar in the filling and in the crumble topping will sweeten them nicely.
Frozen peaches will work great in this recipe too because they are already peeled and sliced and won’t turn to mush while baking.
To peel the peaches use a vegetable peeler. Then slice in half and remove the pits. Then slice the peaches into thick slices for nice texture.
Can I use a store-bought pie crust?
Yes you can, but I would only purchase an unbaked pie crust. The caveat would be that often frozen pie crusts are already formed in a pie shell so you can’t take them out without damaging them. If you can find a rolled unbaked pie crust in the refrigerated section that isn’t already placed in a pie shell, that would work. If your only option is a frozen pie crust in a pie shell, you can just bake in that! Your bake time may need to be adjusted, so be mindful of that.
Just make sure when you add the peach filling, you leave some room around the rim to fold the edges toward the center.
For the peach filling
Add to the peaches a few simple ingredients: flour, sugar, salt, and fresh or ground ginger.
make the easy crumble topping
Make the streusel topping with flour, oats, brown sugar, melted butter, and a little more fresh or ground ginger.
Filling and shaping the crostata
Take your rolled pie crust out of the fridge and place on a sheet pan.
Because you need to bake your crostata on a sheet pan, simply remove the top layer of parchment and keep the sheet of parchment on underneath the crust so that the crust won’t stick to the sheet pan.
Pile the peaches up so that you have a two-inch space all around the rim.
Fold the dough toward the center. If you get any tears in the dough, just wet your fingers a bit and patch them up. Beat one egg or use an egg yolk, and give the edges a nice egg wash to help them brown.
Bake the crostata directly on a sheet pan at 350 degrees for 38-45 minutes or until the crust is golden brown. The time varies based on if you use fresh or frozen peaches. Let cool for at least 20 minutes before serving. This will help to keep the crust intact when cutting slices. I like to serve this with a dollop of unsweetened whipped cream drizzled with a touch of honey, or for something sweeter, a scoop of vanilla ice cream.
More Delicious Pie recipes
- This Bourbon Apple Streusel Pie also has a crust and a crumble on top!
- The pie crust works beautifully for this French Beer Quiche (my all-time favorite quiche!)
Bon Appetit Ya’ll,
For the Filling
- 4 cups fresh (slightly firm) or frozen peaches sliced (about 500 grams)
- 1/2 cup flour 63 grams
- 1/2 cup sugar 100 grams
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1 egg yolk or egg beaten for an egg wash
- 1/4 cup flour 31 grams
- 1/4 cup plus 1 Tbsp. brown sugar 63 grams
- 1/4 cup oats 20 grams
- 3 Tbsp melted butter 42 grams
- 1 tsp fresh ginger finely chopped, or ½ tsp ground ginger
- One prepared pie crust rolled out and unshaped
For the Pie Crust
- 1 prepared pie crust, unbaked See instructions in the recipe if using a store-bought crust
- 1-2 Tbsp granulated sugar or turbinado sugar for sprinkling on pie crust
For the Pie Crust
- Roll out a prepared pie crust between two layers of parchment paper. This makes it easy to roll out without it falling apart. Keep covered and place in the fridge to keep cold wile preparing the filling and topping.
- If you are using a store-bought pie crust I would only purchase an unbaked pie crust. The caveat would be that often frozen pie crusts are already formed in a pie shell so you can't take them out without damaging them. If you can find a rolled unbaked pie crust in the refrigerated section that isn't already placed in a pie shell, that would work. If your only option is a frozen pie crust in a pie shell, you can just bake in that! Your bake time may need to be adjusted, so be mindful of that.
For the Peach Filling
- Peel the peaches and slice in slightly thicker pieces. Place them in a bowl or use frozen sliced peaches.
- Add the flour, sugar, salt, and ginger and stir to combine.
For the streusel
- Mix all the ingredients in the streusel section of the recipe (flour, brown sugar, oats, melted butter, ginger) together in a bowl.
Shaping the Peach Crostata
- Preheat the oven to 350 degrees
- Remove the crust from the fridge and make sure that it's on top of a piece of parchment paper as this will ensure it doesn't stick. Place the pie crust on a sheet pan.
- Pile the peach filling in the center of the crust so that there is a two-inch rim all around the edge of the crust.
- Fold the edges of the crust toward the center of the crostata. Egg wash the edges of the crust with a beaten egg or egg yolk.
- Top the open section of the crostata with the streusel topping. Sprinkle the edges of the pie crust with turbinado sugar or regular sugar.
Baking the Crostata
- Bake the crostata in a 350 degree oven for 38-45 minutes or until the crust is golden brown.
- Let cool for at least 20 minutes before slicing. Serve with whipped cream or vanilla ice cream.