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Pasta Frolla

  • Prep:
  • Total Time:
  • Yield: Makes enough for one 8-inch pie
Pasta Frolla

Source: Martha Stewart Living

Ingredients

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 1/8 teaspoon coarse salt
  • 14 tablespoons unsalted butter, chilled, cut into small pieces
  • 1 large egg, plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon grated orange zest

Directions

  1. Pulse flour, sugar, and salt in a food processor until just combined. Add butter; pulse until mixture resembles coarse meal. Whisk together egg, yolk, vanilla, and zest in a bowl; add to flour mixture and process just until dough comes together.

  2. Turn out onto a floured work surface; knead to form a ball. Divide into two-thirds and one-third. Gently press into flat disks. Wrap each in plastic; chill at least 30 minutes and up to overnight.

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