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Pastry Dough

Pasta Frolla
This is a pastry dough that I use for the Easter pie in my first book, Ciao Italia, and in filled tarts. It is very versatile and easy to work with. Do not overmix the dough or it will be tough.

Makes two 10-inch pastry shells

Ingredients

2 1/2 cups King Arthur unbleached all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

5 tablespoons unsalted cold butter, cut into bits

1 whole egg

1 egg yolk

3 tablespoons cold water

2 tablespoons lemon juice

Zest of one lemon

Directions

In a bowl, mix the flours, salt, and sugar. Add the butter and work it in until the mixture is the texture of coarse cornmeal. Add the beaten egg, lemon juice and zest and just enough water to make a pliable dough. Do not over mix. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour or overnight before using.

This recipe is featured in show 1706 - Students in the Kitchen.

This recipe is from Nella Cucina by Mary Ann Esposito.

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