This is the same dough Claudia uses for pies, but because she likes her crostatas a little generous, she makes about a third more than she would for a 9-inch crust. You can make this by hand or in the food processor. Either way, cut the butter into slightly different sizes to create extra flakiness in the finished crust. 

Makes a single 10-inch crust 

• 10 tablespoons (142 grams) butter – chilled if working by hand, frozen if using a food processor
• 1½ cups (210 grams) all-purpose flour 
• 1 tablespoon (12 grams) sugar 
• 1/2 teaspoon Morton’s kosher salt (or 1 teaspoon Diamond Crystal, which is cut differently and less salty)

1. Cut half the butter into a 1/2-inch dice and the remaining butter into a 1-inch dice, then chill it. (Freeze the butter if using a food processor.) 

2. Combine the flour, sugar, and salt in a bowl and mix well. Working quickly, massage the diced butter with the flour mixture, pinching butter bits between your fingers, coating each with flour. Work just until all the butter has been pinched and flattened. Sprinkle the dough with a 1/4 cup of ice water. Mix the water into the dough with a fork, adding enough additional ice water so the dough is no longer crumbly and can be gathered together readily. (If using a food processor, combine the frozen butter with the flour mixture in the machine then pulse just until the biggest pieces of butter are no larger than a pea. Add a ¼ cup of water and pulse until it is evenly distributed, adding a little more as necessary.) 

3. Gather the dough into a ball, wrap it in plastic, flatten it into a disc, then refrigerate it until it is firm, at least 1 hour and up to 2 days (or freeze it for up to a month)