Pasta Frolla (Italian Shortcrust Pastry Dough)

If you're looking for a dense and pliable shortcrust pastry dough, this recipe is not for you. This Pasta Frolla pastry dough is crumbly and rustic. It's tricky to work with but it will give you a delicious crunchy pie crust that will hold well any filling and cook perfectly. While some shortcrust pastry doughs will resemble sugar cookies in consistency, this one will remind you of soft and crumbly butter cookies.

If you're looking for a sweet and zesty pastry dough to make tarts, tartlets, jam crostata or custard pie like Torta della Nonna, you'll love this Pasta Frolla recipe.

For more traditional recipes of Italian dessert, check out also this easy recipe for Apple Cake, or these delicious cookies with citrus zest, Ricciarelli Almond Cookies.

🥣 Variations

This Italian sweet pastry dough can be varied in several delightful ways to suit different tastes or specific recipes. Here are some popular variations of this classic recipe:

1. Almond Pasta Frolla - Add finely ground almonds to the flour mixture for a nutty flavor and slightly varied texture.
2. Chocolate Pasta Frolla - Incorporate cocoa powder into the dough for a rich chocolate twist.
3. Citrus Pasta Frolla - Use lime or orange zest instead of lemon to give the dough a different citrus kick.
4. Whole Wheat Pasta Frolla - Substitute some or all of the all-purpose flour with whole wheat flour for a heartier dough.
5. Spiced Pasta Frolla - Add spices such as cinnamon, nutmeg, or cardamom to the dough to enhance its flavor, especially nice for autumnal recipes.
6. Gluten-Free Pasta Frolla - Use gluten-free flour blends in place of all-purpose flour to cater to those with gluten sensitivities.

📋 Instructions with Photos

Step 1. In the bowl of a food processor, add all the cold ingredients and pulse at low speed until the dough comes together in a ball.

Step 2. Cover the dough with plastic wrap and let the dough rest  in the fridge for 30 minutes to 1 hour.

Step 3. Divide the dough ball in 2, then stretch with a rolling pin on a lightly floured surface, adding more flour if it's too sticky. Grease and dust with flour a 10 inch (26 cm) pie pan.

Step 4. Transfer the dough to the pie pan, then prick the bottom with a fork. Add the filling or blind bake in the middle-low rack of the oven for about 50 minutes or until slightly golden on top.

🍽 Serving Suggestions

Italian Pasta frolla is a versatile dough and serves as a base for a variety of delicious Italian desserts. Traditionally, it's used to make the perfect tart shell (called Crostata), filled with rich custards, fruit preserves, or hazelnut chocolate spread.

A very popular Italian dish using this Italian sweet shortcrust pastry dough is a Fruit Crostata. Blind bake the Pasta frolla, then fill with pastry cream and top with fresh fruit.

Pasta frolla can also be shaped into cookies, either simple and elegant with a sprinkle of sugar on top, or sandwiched with a layer of jam or hazelnut chocolate spread.

🔪 Equipment

• Food Processor: A food processor is an essential kitchen tool that quickly blends, chops, and mixes ingredients. It is especially useful for making pasta frolla dough, ensuring the butter is evenly distributed without overworking the mixture.
• Wooden Board: A sturdy wooden board provides a solid surface for rolling out dough and is less likely to cause sticking than other materials. Always ensure it is well-floured to prevent the dough from sticking.
• Rolling Pin: A rolling pin is indispensable for evenly rolling out pasta frolla to your desired thickness. Choose a pin with a smooth surface to facilitate easy rolling and minimal sticking.
• 10-inch Pie Dish: A 10-inch pie dish or tart pan is ideal for baking tarts or large pies. Ensure it is well-greased or lined with parchment paper to make the removal of the pastry easy after baking.
• Baking Beans: Baking beans or pie weights are used to weigh down pastry during the blind baking process, preventing the dough from puffing up and ensuring a crisp, flat crust. They can be reused and are an essential for achieving the perfect tart base.

❄️ Storage

Raw pasta frolla dough can be conveniently stored for later use. To preserve its freshness, wrap the dough tightly in cling film, ensuring no air pockets are left. This can then be stored in the refrigerator for up to 5 days. For longer storage, the wrapped dough can be placed in a freezer-safe bag and frozen for up to 3 months.

To use frozen dough, thaw it overnight in the refrigerator. Before rolling out or shaping the dough, let it sit at room temperature for about 15-20 minutes to soften slightly. This makes it easier to handle and helps prevent cracking during the rolling process.

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