Crostata with raspberries and rhubarb

Ingredients:

• 2 cups premium flour
• 1/4 cup granulated sugar
• 0.5 tsp salt
• 220g very cold butter, cut into 1cm cubes.
• 1/4 cup ice water
• 1/4 cup cornstarch
• 4 cups fresh rhubarb, cut into 1cm pieces (0.6 kg)
• 170 g fresh raspberries
• 2/3 cup granulated sugar
• 1 tsp. grated orange zest
• 1/4 cup freshly squeezed orange juice
• 1 large egg, beaten with 1 tbsp water, to coat the dough
• Turbinado or demerara sugar

Preparation:

1. In the bowl of a food processor fitted with a steel blade, combine the flour, granulated sugar, and salt. Pulse several times. Add the butter and mix thoroughly with your fingers to coat each cube of butter with flour. Pulse 12-15 times, or until each cube of butter is the size of a pea. Without stopping the processor, add the ice water. Continue pulse until the dough comes together.
2. Place the dough on a well-floured board, cut in half, and form into two disks. Wrap in plastic wrap and refrigerate for about 1 hour. Wrap the second piece of dough tightly and freeze it if you won't be using it now.
3. In a small bowl, combine 3 tablespoons of water with the cornstarch. In a large, heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5-6 minutes, or until the juices are released. Add the cornstarch, bring to a boil, reduce heat, and simmer for 2 minutes. Refrigerate for 30 minutes to set.
4. Preheat oven to 220°C. Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll the dough into a circle 27-30 cm in diameter and transfer it to the prepared baking sheet. Spread the raspberry and rhubarb mixture over the dough, leaving a 4 cm border around the edges. Fold the dough over the filling, pleating it if necessary and pressing lightly. Brush the dough with egg wash, sprinkle with turbinado sugar, and bake for 30-35 minutes, until the pie is golden brown and the filling is set. Let cool for 30 minutes and serve warm or at room temperature.