Sweet Dough for Pies

I was raised on pasta frolla, the Italian sweet dough (see Pizza Rustica alla Napoletana), and I remain partial to pies with sweet crusts. And this sweet pastry dough is simplicity itself to prepare—there are no variable ingredients and, if you use the food processor, it is ready in 1 minute.

Though many people prefer a flaky dough, I like to use this cakelike dough for any single-or double-crust pie with a juicy fruit or a nut filling.