Instructions: Place flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine.

Add butter, tossing quickly with fingers to coat each cube with flour. (This will prevent cubes from sticking together, so they will combine more evenly with flour in the next step.)

Pulse 15 times, or until butter is size of small peas. With processor running, add 1/4 cup ice water all at once through feed tube. Process for about 10 seconds, stopping before dough becomes a solid mass.

Turn onto plastic wrap, pressing dough to form a 7-inch disk. Wrap dough completely, and refrigerate for at least 1 hour. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. If frozen, defrost the dough, wrapped, at room temperature for 30 to 45 minutes, until it is pliable but still cold.

This recipe yields 2 large or 4 small crostatas.

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