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Pasta Frolla (Sweet Pastry Dough)

Yield: enough for 1 9-inch lattice-topped crostata

Pasta frolla forms the base for most crostatas. It’s a sweet pastry, typically enriched with butter and eggs or egg yolk. It’s delicate yet easy to roll out and easily patched together if it tears. If you’re concerned about using too much flour when rolling out the dough, roll the dough between sheets of parchment.


  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2/3 cup confectioners’ sugar
  • 1/4 tsp. fine sea salt
  • 1 tsp. baking powder (optional)
  • Grated zest of 1 lemon or 1 small orange—or a little of both (about 1 Tbs.)
  • 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, plus 1 large egg yolk

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 60
  • Sodium (mg): 100
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Sugar (g): 7
  • Protein (g): 3


  • Put the flour, sugar, salt, baking powder, if using, and zest into a food processor. Pulse briefly to combine. Distribute the butter around the bowl, and pulse until the mixture is crumbly. Add the egg and egg yolk, and process until the dough begins to clump together, about 30 seconds.
  • Turn the dough out onto a lightly floured work surface and gather it into a ball. Form the dough into two disks, one slightly larger than the other. Wrap each disk tightly in plastic wrap, and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator 30 minutes before rolling it out.

Variation: Chocolate Pasta Frolla

  • Substitute 1/4 cup unsweetened cocoa powder for 1/4 cup of the all-purpose flour. Use the lemon or orange zest, or add 1/4 tsp. pure vanilla extract when you add the egg and egg yolk.


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