Pasta Frolla (Italian Shortcrust Pastry Dough)

ball of pasta frolla with a rolling pin on top.

5 from 1 vote

Pasta Frolla (Italian Shortcrust Pastry Dough)

There are many variations of Pasta Frolla. This one is rustic, crumbly, sweet, with a hint of lemon. It works great for crostate with jam, tarts, or custard pies.

Prep Time5

Cook Time50

Chill Time30

Total Time1 25

Course: Dessert

Cuisine: Italian

Servings: pies

Calories: 1500kcal

Author: Jessica Montanelli

Equipment

Food Processor

Ingredients

For the Shortcrust Pastry Dough

2 ½ cups All-Purpose flour
⅔ cup Fine Sugar
¾ cup Unsalted Butter cold
2 Eggs
½ teaspoon Baking Powder
½ Lemon zest
a pinch of Salt

US Customary - Metric

Instructions

Make the Shortcrust Pastry Dough

In a food processor, add all the cold ingredients and pulse at low speed until the dough comes together in a ball.
Cover the dough with plastic wrap and let it set in the fridge for 30 minutes to 1 hour.

Assemble the Pie

Preheat the oven to 320°F (160°C).
Divide the dough into 2 parts. You can use both or freeze the other one for a later use.
Knead the dough a bit (add more flour if it's sticky to the touch), then roll into a disc about ¼ inch (6 mm) thick.
Grease and dust with flour a 10 inch (26 cm) pie pan, when move over the pie dough.
Pierce the bottom with a fork, then pour over the filling, or blind bake using parchment paper and baking beans.
Bake in the middle-low rack of the oven for about 50 minutes or until slightly golden on top.

Notes

If you struggle to move the rolled out dough to the pie dish because it falls apart, roll the dough on parchment paper then flip it over the pie dish and peel the paper off. Then use your fingers to press the dough on the pie dish.

Nutrition