Basic pie pastry (pasta frolla)

Yield: 1 servings

Measure Ingredient
ISBN 0-02-009078-1; 1994

This is a very rich pastry with a crumbly-cookie texture.

2 cups all-purpose flour ⅓ cup sugar ¼ pound (1 stick) unsalted butter, at room temperature and cut into 8 pieces 2 large eggs, lightly beaten

1. Combine the flour and sugar in a food processor fitted with the double-edge steel blade. Process for about 10 seconds to combine. Add the butter and process for 15 seconds, until the texture of the flour resembles that of cornmeal. Add the eggs and process for about 30 seconds, until the dough forms a ball on the blade.

2. Remove the dough, wrap securely in plastic wrap, and flatten into a circle with your hands. Refrigerate for at least 30 minutes before rolling out. If you refrigerate longer than 30 minutes, the dough will become quite stiff and you will need to leave it at room temperature for about 30 minutes before rolling.

3. Unwrap the dough and place it on a well-floured work surface. Roll about ¼ inch thick, then place the dough in a 9-inch pie pan. With your fingers, press the dough as evenly as possible into the pan.

Press it up the sides to form a decorative edge.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:06) (159) Fido: Cooking

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