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Authenic Italian Pie Crust: Pasta Frolla

Posted on July 28, 2011

Making a pie crust sounds intimidating to most people and I couldn’t agree more. But here’s a secret. The Italians have a wonderful pie crust that is super easy. It’s called Pasta Frolla. It’s an Italian Pastry Dough that you can use for so many things, even as a batch of cookies.

In my opinion it is the perfect crust for any dessert you are dreaming up. When I was in Lucca, Italy over the summer I spent time in the kitchen with Flavia from Villa Baggine. I learned how to make her version of the Pasta Frolla. It was perfect for a jam tart that we baked that day. After we pressed the dough into the tart pan we simply spread a thin layer of jam and layered slices of apples. If you have fruit and jam in the kitchen try this out and surprise your friends and family.

Ingredients:

200 grams of all-purpose flour
120 grams of butter at room temperature 
35 grams of potato starch
80 grams of sugar
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon of lemon zest
1/4 teaspoon of salt

Preparation:

1. In a large bowl cream together the sugar with the egg yolks
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2. Next add the unsalted butter (cubed at room temperature) to the sugar and yolk mixture. It will become a yellow gooey mixture.

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3. Add Lemon Zest, Vanilla Extract, and Salt – Mix together with a fork to blend all ingredients together

4. Next work in the flour  along with the potato starch with a fork and then start to use your hands and form a round ball. Still using your hands knead the dough gently with your fingertips

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5. Wrap the ball of dough with plastic wrap and refrigerate for 30 minutes

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6. After 30 minutes roll the pastry on a lightly floured counter and line a buttered + floured tart pan with it

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7. Take the excess of the pastry into a rope and place it around the edges of the tart pan pressing down to make an edge

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8. You can use a fork or the handle of the fork to make decorative edging

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9. Bake at 375 Degrees for about 10 to 15 minutes Note: If you need more time keep an eye on it in increments of 3 minutes until the dough is baked

Baking Options:

A. You can bake the pie crust without a filling by pricking the center with a fork. Cover it with parchment paper and put dried beans on top of the parchment paper to keep it from moving. I do this when I am going to fill the baked pie crust with a whipped custard and fresh fruit.

B. Or you can fill a non baked pie crust with a jam of your choice and cut up fresh fruit and bake it, which is what Flavia and I did using a berry jam and apples.

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Note: If you are in need of a Gluten Free Pie Crust go visit Elana’s Pantry.

What Others Are Saying

  1. Betty August 28, 2016 at 9:10 am

    Wonderful recipes. Where is Villa Baggine? I’d love to go there if Flavia is still cooking, as a cousin lives in Lucca.

    • Carrie Pacini December 28, 2016 at 11:28 am

      Hi Betty, it’s above Lucca in the hills, and yes Flavia is there but she has shifted into a different role and is no longer cooking for guests.

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