Crostata Dough
Makes 1 (9-inch) crust
  • 1¼ cups (156 grams) all-purpose flour
  • 2 teaspoons (8 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup plus 1 tablespoon (127 grams) cold unsalted butter
  • 6 tablespoons (90 grams) ice water, divided
  1. In a medium bowl, place flour, sugar, and salt, and stir until combined. Cut butter into ½-inch cubes, and add to flour mixture. Use both hands to turn mixture over in a snapping motion to incorporate butter with flour mixture. Transfer to the work bowl of a food processor, and pulse until mixture is crumbly. With processor running, add 5 tablespoons (75 grams) ice water in a slow, steady stream, just until dough comes together. Add remaining 1 tablespoon (15 grams) ice water, if needed. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
Recipe by Bake from Scratch at