GIADA DE LAURENTIIS CROSTATA CRUST

1 1/2 cups all-purpose flour, plus more for the work surface

2 tablespoons sugar

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces

3 tablespoons ice water

For the crust: Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the
mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form.
Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not
form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and
refrigerate until firm, about 1 hour.