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–+ servings
A rolled out batch of pasta frolla.
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Sweet shortcrust pastry

Pasta frolla is the Italian sweet shortcrust pastry dough used in crostata.
Course Dessert
Cuisine Italian
Keyword crostata, pasta frolla, shortcrust, shortcrust pastry, tart shell
Prep Time 5 minutes
Chilling time 15 minutes
Total Time 20 minutes
Servings 1 pie
Author Eva

Equipment

  • Food processor
  • 1 Tart pan 24 cm

Ingredients

  • 165 g flour
  • 85 g butter fridge-cold
  • 50 g powdered sugar
  • 1 egg
Metric - US Customary

Instructions

  • Add the flour and powdered sugar to a food processor and pulse to combine. Add the cold butter, cubed, and blitz again until the texture of the mixture resembles coarse crumbs.
  • Add in the egg, whole, and start the blades again until the dough gathers into a ball. Cover the ball in cling film and place in the fridge to rest for a minimum of 15 minutes.
  • Roll out on a gently floured surface with a rolling pin, transfer to tart pan and chill in the freezer for 10 minutes before baking.

Notes

This shortcrust pastry can be used directly, stored airtight in the fridge for up to 5 days, or in the freezer for a month.