Ingredients

about 9 ounces dough, to make 1 free-form crostata

　　1 cup all-purpose flour

　　2 tablespoons sugar

　　1/8 teaspoon salt

　　5 tablespoons very cold butter

　　3 to 4 tablespoons very cold (icy) water

　　

Step 1

Put the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and process for a few seconds to mix the dry ingredients.

　　

Step 2

Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 seconds in all. The mixture should be crumbly, with only a few larger bits of butter visible.

　　

Step 3

Sprinkle 3 tablespoons of water on top of the dough; immediately pulse about six times, only a second or two each time. You want the crumbs to gather together in wet clusters, a bit like cottage-cheese curds—don’t expect a mass of dough to form. If they haven’t gathered, sprinkle on more water, a teaspoon at a time, and pulse two or three times after each.

　　

Step 4

When the clusters form, scrape them all out of the bowl, press them together, and knead just for a few seconds to form a smooth, tight dough. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using. Freeze the dough for longer keeping.

　　

Step 5

(If the crumbs haven’t clustered after you’ve added 4 tablespoons of water, open the top and press them with your fingers; if they’re wet and stick together, just empty the bowl and press them into a disk of dough.)

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.