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 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


  1. 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 was featured on Season 17 - Episode 1706.

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Albert DeFelice

I add more butter, sweet Marsala and a few tablespoons of light olive oil to mine

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