The quantities below yield a 12-inch crostata crust, an 8-inch crust with lattice decorations or about forty small cookies.

• 1 whole egg
• 1 egg yolk
• 13/4 cup flour
• 1 stick unsalted butter, chilled and diced
• 1/3 cup plus 1 tablespoon sugar
• pinch of salt
• grated zest of half a lemon

Hand method: Combine ingredients in a bowl and work them with your hands, smashing the butter pieces with the tips of your fingers. When it starts coming together, transfer to a work surface and knead for a few seconds. Transfer to a piece of plastic wrap. Seal dough inside wrap, and push the mass together so that there are no crumbs. Flatten and refrigerate.

Processor method: Place all ingredients in a food processor and pulse until a ball begins to form. Transfer onto a piece of plastic wrap and proceed as above.

Mixer method: Fit mixer with paddle attachment. Place all ingredients in the mixer bowl and mix until they start coming together into a ball. Transfer onto a piece of plastic wrap and proceed as in hand method.

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