Free-Form Crostata Dough

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 5 tablespoons very cold butter
• 3 to 4 tablespoons very cold (icy) water

1. Put the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and process for a few seconds to mix the dry ingredients.
2. Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 seconds in all.
3. The mixture should be crumbly, with only a few larger bits of butter visible.
4. Sprinkle 3 tablespoons of water on top of the dough; immediately pulse about six times, only a second or two each time.
5. You want the crumbs to gather together in wet clusters, a bit like cottage-cheese curdsdont expect a mass of dough to form.
6. If they havent gathered, sprinkle on more water, a teaspoon at a time, and pulse two or three times after each.
7. When the clusters form, scrape them all out of the bowl, press them together, and knead just for a few seconds to form a smooth, tight dough.
8. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using.
9. Freeze the dough for longer keeping.
10. (If the crumbs havent clustered after youve added 4 tablespoons of water, open the top and press them with your fingers; if theyre wet and stick together, just empty the bowl and press them into a disk of dough.)

flour, sugar, salt, very cold butter, very cold

Taken from www.epicurious.com/recipes/food/views/free-form-crostata-dough-384550 (may not work)