📋 Savory And Sweet Pasta Frolla - Italian Pastry Dough

Pasta Frolla is an Italian pastry dough that serves as a pie crust in a variety of delicious recipes, and it’s an essential component in an array of traditional dishes. This pastry dough comes in two variations: sweet and savory.

Course Bread

Cuisine French

Keyword pie pastry, quiche pastry, short crust pastry

Prep Time 5

Cook Time 35

Resting time 1

Total Time 1 40

Servings pie base only

Calories 2723kcal

Author Laura Tobin

Equipment

Ingredients

Sweet pasta frolla (double for top crust)

⅓ cup butter at room temperature
½ cup sugar
2 cup flour
2 fresh eggs
2 tablespoon baking powder
1 pinch salt

Savory pasta frolla (double for top crust)

½ cup butter at room temperature
1 ½ cup flour
1 fresh eggs
2 tablespoon fresh water
1 pinch salt

US Customary - Metric

Instructions

Sweet version

Combine your flour, sugar, salt, and baking powder in a large bowl. Stir until everything is evenly distributed.
½ cup sugar, 2 cup flour, 2 tablespoon baking powder, 1 pinch salt
If you wish, you can add some lemon, orange, or citrus zest for additional flavor.
Add the cold butter to your dry ingredients. You can use an electric mixer with a paddle attachment or a pastry cutter to mix the butter into the flour mixture until it resembles coarse crumbs.
⅓ cup butter at room temperature
If you are using an electric mixer, add the egg and knead. If you are making it by hand, make a well in the center of the flour and butter mixture. Break the whole egg into the well. Stir with a fork until just combined.
2 fresh eggs
Knead the mixture gently with your hands just until a dough forms. Be careful not to overwork it, as this can make your dough tough.
Shape the dough into a disc and wrap it in plastic wrap. Refrigerate until hardened.
After chilling, roll out the dough on a lightly floured surface to fit your tart or pie pan.
Transfer the rolled-out dough to your pan, pressing it gently into the bottom and up the sides. Trim any excess dough and chill in the fridge for another 30 minutes before baking.
Pre-bake the crust in a preheated oven if your recipe calls for it. For a fully baked crust, bake until golden brown. For a partially baked crust, bake just until it's set and no longer looks wet.
Once the crust is ready, add your desired filling. Bake according to your specific recipe's instructions.
Let your dessert cool completely before slicing and serving. If desired, garnish with a dusting of icing sugar

Savory version

Combine your flour and salt in a large mixing bowl, stirring until evenly mixed.
1 ½ cup flour, 1 pinch salt
If you're doing this manually, use a pastry cutter or your fingers to cut the cold butter into the flour until it resembles coarse crumbs. If you're using an electric mixer, use the paddle attachment on low speed to achieve the same result.
½ cup butter
Make a well in the center of your flour and butter mixture. Break the whole egg into the well and gently stir with a fork (or on a low speed with your mixer) until just combined.
1 fresh eggs
Gradually add cold water, a little at a time, mixing until the dough just starts to come together. Be cautious not to overmix, as this can result in tough dough.
2 tablespoon fresh water
Knead the dough gently by hand until it forms a cohesive ball.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least one hour or overnight if possible.
After the dough has chilled, lightly flour your work surface and roll out the dough to fit your tart or pie pan.
Carefully lift the dough and lay it in your pan, pressing it gently into the bottom and up the sides. Trim any excess dough and chill in the refrigerator for another 30 minutes before baking.
Depending on your specific recipe, you might need to pre-bake your crust. To do this, bake in a preheated oven until the crust starts turning golden.
Add your savory filling, then return to the oven to bake until the filling is cooked and the crust is golden.
Allow your savory tart or pie to cool before slicing and serving. The flavors often deepen after a few hours, so consider making your dish in advance!

Notes

Keep Ingredients Cold: This is essential to create a flaky crust. Cold butter helps create pockets in the dough that steam in the oven, resulting in a flaky texture.

Don't Overwork the Dough: Overworking develops the gluten in the flour and can lead to a tough crust. When mixing and kneading, aim to do so just until the dough comes together.

Rest the Dough: Resting the dough in the refrigerator allows the gluten to relax, making it easier to roll out and producing a more tender crust. It also helps to keep the dough cold.

Roll Evenly: Aim for an even thickness when rolling out your dough. This ensures that it cooks evenly without any thin spots that could burn or thick spots that stay doughy.

Use Enough Flour When Rolling: Using a bit of flour helps prevent the dough from sticking to your work surface or rolling pin, but don't use too much or your dough could become tough.

Add Water Sparingly: Too much water can make the dough tough. Add just enough cold water to bring the dough together.

Check Your Oven Temperature: Ovens can run hot or cold; the correct temperature is crucial for the best crust. Consider using an oven thermometer to ensure your oven is at the right temperature.

Blind Bake If Needed: If your filling is very wet or cooks faster than your crust, you might need to pre-bake or "blind bake" your crust. This prevents a soggy bottom.

Use Pie Weights for Blind Baking: When blind baking, use pie weights or dried beans over a piece of parchment paper to prevent the dough from puffing up in the oven.

Chill Before Baking: Put the dough back in the refrigerator for a few minutes after it's in the pan and before it goes into the oven. This helps keep the butter cold, which creates a flakier crust.

Nutrition