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Pasta Frolla - Italian Sweet Pastry Dough

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Servings: 1-9 Inch Torta With A Lattice Crust
2 cups all-purpose flour
1/3 cup sugar
¾ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted
butter or lard, in chunks
2 large eggs

Nick Malgieri says that this multi-purpose dough is used almost universally for making pies and tarts in Italy, even for savory pies like pizza rustica. “Frolla” means friable—crumbly or cookie like—a texture quite unlike traditional American flaky pie dough but one, Nick says, that characterizes a good pasta frolla. Be sure to chill the dough for at least one hour before kneading and rolling.

1. In the food processor: Place flour, sugar, baking powder and salt in work bowl fitted with steel blade. Pulse several times to mix. Add butter or lard and pulse 8 to 10 times to mix. Add eggs and pulse until dough forms a ball.

2. By hand: Place flour, sugar, baking powder and salt in a large bowl and stir well to mix. Add butter and rub mixture between the palm of your hands until it forms fine crumbs. Add eggs and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball.

3. Wrap dough in plastic and chill until needed, up to several days. When ready to use, unwrap it, place it on a lightly floured work surface and knead it until it is soft and malleable.

Source: Diana Baker Woodall
Submitted By: Adapted From Nick Malgieri's Great Italian Desserts


Reviewer: marc
If you need to pre-bake a pastry shell,and want a sure-fire recipe, this is it. The processor version takes just a couple of minutes to whip up. Let it rest a bit, roll it out and fill your tart or pie shell; then bake it, and it's done! No need to fill the shell with aluminum foil and dried beans, because Pasta Frolla holds it's shape even when baked blind. Beautiful texture to the crust, ideal for any dessert tart.

Reviewer: JC
Works great and is easy to make!

Reviewer: Joya Colucci Lord
This recipe is so simple and very good. I used it for my traditional Italian ricotta pie for Easter and everyone loved it! I whipped it up, literally, in 10 minutes in the food processor (I used the dough blade, not the metal one) and refrigerated it over night. I made THREE batches and only used two, so I'll be using the last one to make a lemon tart tomorrow. This is going to be the "go to" recipe for my pasta frolla in all of my tarts, pies, and crostate requiring a short crust.


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