Instructions

1. 1

   Combine flour, sugar, and salt in a large bowl.

2. 2

   Add butter and combine until mixture resembles coarse meal.

3. 3

   Add ice water and mix until mixture just begins to hold together.

4. 4

   Shape dough into one disk. Wrap in plastic, and refrigerate for at least an hour or up to three days (or freeze for up to 1 month; thaw in refrigerator before using).

5. 5

   Divide crostata dough into 12 parts. Pat each part into a muffin cup in a muffin tin. Trim excess dough.

6. 6

   Combine excess dough into a single mass and flatten into a rectangle between two sheets of plastic wrap. Freeze tin and excess dough until firm, about 30 minutes.