Pasta Frolla (Sweet Italian Shortcrust Pastry) Recipe

Pasta Frolla is the classic Italian sweet shortcrust pastry dough recipe. Perfect for sweet pie crusts, this recipe can be made three days ahead. 

– 2 cups all purpose flour – ½ cup granulated sugar – 1 teaspoon baking powder – ¼ teaspoon kosher salt – 2 large egg – ¼ cup cold butter, cubed



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In a large food processor with the blade attachment, mix flour, sugar, baking powder, and salt. Cover and pulse until merged.

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Next, add eggs and cold cubed bread. Pulse until well mixed. The dough is done when you can squeeze it and it keeps shape. Put a few drops of water in if the dough is crumbly.

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Pour dough onto plastic wrap and shape into a disk. Refrigerate for at least an hour under plastic wrap.

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To use, roll the dough on a lightly floured surface to desired size and shape. Bake as needed or blind bake in a pie tin for 20 minutes at 375.

Also See

Italian Orange Cake Recipe