Classic Crostata Pastry Shell

Combine the flour, cold butter, egg, sugar, lemon zest, and a pinch of salt in a stand mixer or food processor. Mix just until the dough comes together; avoid overworking it.

Shape the dough into a disk, wrap it, and refrigerate for at least 2 hours.

Heat the oven to 180°C. Roll the dough to 3–4 mm thick and line a 24 cm tart pan. Trim the edges, then prick the base all over with a fork.

Line the pastry with baking paper and fill with dry chickpeas or pie weights. Bake at 180°C for 10 minutes.

Carefully remove the paper and weights, then return the shell to the oven and bake for another 10 minutes, for 20 minutes total.

Cool the shell before adding a separately prepared filling.