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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


2 cups King Arthur™ Unbleached, All-Purpose Flour

1 cup pastry flour

1 1/2 teaspoon salt

2 tablespoons sugar

8 tablespoons (1 stick) butter, at room temperature, cut into small pieces

1 large egg, beaten

5 to 6 tablespoons cold water


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 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.


  1. carol amendolare's avatar

    carol amendolare

    the printed measurements for your pasta frolla are different from what you describe in the video.For instance printed says 2 cups ap flour and 1c pastry,on the video you say 2 1/2 cups ap flour,printed says 2 T sugar,video says 1/2 cup,printed say 1 egg,video say 1 egg and 1 yolk,there are other difference also.I,m glad I noticed the diffences before I made the dough.I don't know what it would have tasted like.
  2. Christine's avatar


    The recipe in the video is different from the printed recipe. Which one do you recommend for Lina's ricotta pie?

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