Crostata Dough

1 8-by-11-inch lattice-topped tart

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


  • 2 cups all-purpose flour

  • ¼ cup sugar

  • ¾ teaspoon coarse salt

  • 8 ounces (2 sticks) cold unsalted butter, cut into ½-inch pieces

  • ¼ 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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