A crostata is a rustic pie, so don’t worry if the crust cracks while you’re rolling it out. Just pinch it back together and keep going.
Serves: 16Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 2 cups all-purpose flour
- ¼ cup sugar
- ½ tsp. salt
- ½ lb. unsalted butter, diced
- ¼ cup ice water
- Use cold butter straight from the refrigerator, dice, and return to the refrigerator while you work with remaining ingredients.
- In a food processor combine flour, sugar, and salt and pulse with metal blade until ingredients are combined. Add the butter a little at a time and pulse until ingredients have formed into small balls, about the size of peas. With motor running, pour ice water (without ice) through feed tube, then pulse until dough is just combined.
- Remove dough, form into 2 balls, wrap and refrigerate for an hour. This dough can be made ahead of time and frozen. Simply defrost for an hour, then roll out and use.