Easy Italian Pie Crust Recipe
This Italian Pasta Frolla is the perfect base for any pie or tart. Made with butter and eggs, this flaky pie crust comes together in no time.
Servings: 2 crusts
Calories: 1061kcal
Ingredients
- 1¾ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1 egg yolk
- ½ cup +2 tablespoon salted butter room temperature* (140 grams total)
*If you use unsalted butter then add 2 pinches of salt.
Instructions
- Whisk together the flour, sugar and baking powder in either a large bowl, the bowl of the food processor or the bowl of a stand up mixer.
- Add the egg and yolk and softened butter cut into pieces. Mix together, with either a fork, or pulse or mix with the flat beater, until the dough is almost combined.
- Turn the mixture onto a slightly floured flat surface and gently work the mixture to form a soft dough. Wrap the pie crust in plastic and refrigerate for 30 - 60 minutes before using. Enjoy!
Notes
Italian pie crust is perfect for adding different flavours. Italians love to add orange or lemon zest to the dough. Or even seeds of a vanilla bean or other spices such as cinnamon.
The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it tightly with plastic wrap before storing.
The dough can also be frozen, wrap in plastic and place in a freezer bag or an air tight container. It will keep in the freezer for about three months.
The dough should be thawed in the refrigerator, then roll it out as per your recipe instructions.
Nutrition
Calories: 1061kcal | Carbohydrates: 135g | Protein: 16g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 302mg | Sodium: 445mg | Potassium: 349mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1667IU | Calcium: 141mg | Iron: 6mg