Pasta frolla
Instructions:
- Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).
- 2 1 /4 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 1/ 8 teaspoon salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.
- Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball.
- Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.