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Crostata Dough

Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.

  • Yield: Makes enough for one 8-by-11-inch lattice-topped tart
Crostata Dough

Source: Martha Stewart Living, September 2000


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon coarse salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water


  1. 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.

  2. 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).

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