Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).
Recipe information
Yield
Makes enough for two 10-inch crostata
Ingredients
Preparation
Step 1
Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.
Step 2
Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball.
Step 3
Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.
