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.
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
1. In a large bowl cream together the sugar with the egg yolks
2. Next add the unsalted butter (cubed at room temperature) to the sugar and yolk mixture. It will become a yellow gooey mixture.
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
5. Wrap the ball of dough with plastic wrap and refrigerate for 30 minutes
6. After 30 minutes roll the pastry on a lightly floured counter and line a buttered + floured tart pan with it
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
8. You can use a fork or the handle of the fork to make decorative edging
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
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.
Note: If you are in need of a Gluten Free Pie Crust go visit Elana’s Pantry.