PASTA FROLLA (ITALIAN SWEET SHORTCRUST PASTRY RECIPE)

This Pasta Frolla recipe is the Italian way of making sweet pie crusts. It's great to use for fruit tarts, filling with pastry cream,  an Italian crostata, or whenever you need a pie crust recipe. 

Ingredient

– 250g (2 cups) all-purpose flour – 100g (½ cup) granulated sugar – 125g (½ cup + 1 tbsp) unsalted butter, chilled and cubed – 1 large egg – 1 large egg yolk – 1 tsp vanilla extract – Pinch of salt – Zest of 1 lemon (optional)

Direction

 In a large bowl, mix together flour, sugar, and salt.

Burst

1

White Line

Add chilled butter cubes and rub into the flour mixture until it resembles breadcrumbs. 

Burst

2

White Line

Make a well in the center and add egg, egg yolk, vanilla extract, and lemon zest. 

Burst

3

White Line

Mix until the dough comes together. Be careful not to overwork it. 

Burst

4

White Line

Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. 

Burst

5

White Line

Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to desired thickness. 

Burst

6

White Line

Line your tart or pie pan with the rolled-out dough and trim off any excess. 

Burst

7

White Line
White Line

 Prick the bottom with a fork, then bake according to your recipe's instructions. Enjoy your Pasta Frolla!

Burst

8

White Line
White Line

also see

also see

Butterfinger Cake Recipe