Crostata Dough

Martha Stewart Living, 2008


Makes enough for one 8-by-11-inch lattice-topped tart

    2 cups flour                                                   
    1/4 cup sugar                                                  
    3/4 teaspoon salt                                              
    8 ounces unsalted butter cold, 1/2-in pieces                   
    1/4 cup ice water                                              

Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).