Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Add the flour, sugar, butter, egg yolks ​‚milk and lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest to a mixing bowl. Mix on medium speed with a stand mixer until the dough is combined. Shape the dough into a ball, cover in plastic wrap and refrigerate for at least ½ hour. 

In a mixing bowl on low speed or by hand, mix the ricotta, sugar and egg. Set aside.

Remove the pasta frolla from the refrigerator. 

Quarter the blackberries and strawberries and add them into a mixing bowl (leave the blueberries whole) add vanilla extract and 2 tablespoons of sugar and give a berries a mix 

Sprinkle flour onto a smooth surface and roll out one piece of dough until it is ½ inch thick

Use a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to spread the ricotta in the center of the dough,leaving at least 2 inch space from the edge of the dough, spread the ricotta evenly over the surface of the dough.

Add the berries on top of the ricotta.

Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold over the edges of the pie on top of the berries not to let the berries poke through the dough. It looks best if you go around in a circle in one direction.

Preheat the oven to 350°F.

Make an egg wash using the milk and egg and brush the edges of the pie crust

Bake at 350°F for approximately 45 minutes.

Let the crostata cool completely before serving.

Drizzle honey on top and using a sieve dust icing sugar on top