This easy Italian Chocolate Pie Crust or Pasta Frolla is tender and with just the right amount of chocolate taste. Use it to make a crostata, pie, tarts or even cookies. A delicious change from Classic Pie Dough.
Pasta Frolla or Italian Pastry Dough is made a little different than the traditional Shortcrust most of us are used to making. Shortcrust uses very cold butter and cold water, whereas this crust uses room temperature butter, an egg, a yolk and baking powder. A little different but quite delicious and very adaptable for making pies, tarts to even Cookies.
How to make it
I used a food processor for this recipe but you could use a stand up mixer with the flat beater attachment or even make it by hand.
In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa, mix together with a whisk. Add the egg, yolk and butter.
Combine with the flat beater, pulsing or with a fork or clean hands until almost combined. Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
Roll the dough either for your pie recipe or add some chocolate chips or even nuts and make some cut out cookies.
What to make with it
With this dough I like to make either a pie crust, cut out cookies,
or even tarts
How to blind bake
Prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake in a pre-heated 350F (180C) oven for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, let cool if using for a no bake dessert, if not add the filling and continue baking.
What is the best type of flour to use
If I want to make cookies with this dough then I use a higher protein all purpose flour with at least 11-12% protein. If I use it for pies or tarts then I use pastry flour or 00 flour which has a protein count of 8-9% protein. The lower protein will give your crust a more tender and flakier crust. The higher protein will keep your cookies from spreading.
More Pastry Recipes
So if you are looking for a different pie dough, then I hope you give this Italian Chocolate Pie Crust a try and let me know what you think. Enjoy!
Italian Chocolate Pie Crust/Pasta Frolla
- 2¼ cups all purpose flour (292 grams)
- 1 pinch salt*
- ½ teaspoon baking powder
- ½ cup granulated sugar (100 grams)
- 2 tablespoons unsweetened cocoa (sifted)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup +2 tablespoons butter cubed (room temperature) (150 grams)
*If using unsalted butter then add ¼ teaspoon of salt.
- In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk.
- Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
- Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
- Roll the dough either for your pie recipe or add some chocolate chips or even nuts and make some cut out cookies, chill the cookies while the oven is pre-heated at 350F (180C) and bake 10-12 minutes. Cool on the cookie sheet. Enjoy!