Dough

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).

You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won’t be as thick.

You can substitute any variety of ripe tomato for the heirlooms called for here.