pasta frolla recipe

Pasta Frolla (Shortcrust Pastry)

Pasta frolla is one of the most used bases in the Italian desserts. It's simple and easy to make, and it's the base of the crostata pie.
5 from 4 votes
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Course: Base
Cuisine: Italian
Keyword: crostata, pasta frolla, shortcrust
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 30 minutes
Servings: 1 base
Calories: 1848kcal
Author: Nonna Box


  • 200 gr flour
  • 110 gr sugar
  • 80 gr unsalted butter
  • 1 egg
  • 1 yolk
  • Salt a pinch


  • To prepare an excellent short pastry, let the butter soften at room temperature so you can mix it more easily with the other ingredients.
  • Mix flour, sugar, and salt and arrange them in a fountain on a flat surface.
  • Cut the butter in small cubes and put it in the center along with the whole egg and the yolk, and a pinch of salt.
  • Work the ingredients quickly with your hands until a smooth dough is obtained.
  • Wrap the dough in the transparent film and let it rest in the refrigerator for at least an hour.
  • Withdraw the dough, remove the film, roll it with a rolling pin of some millimeters and place it in a buttered cake tin.
  • Bake in a preheated oven at 180 degrees for about twenty minutes to obtain an excellent "shell" to be filled with custard, fruit and other ingredients at your convenience.


Calories: 1848kcal | Carbohydrates: 263g | Protein: 29g | Fat: 75g | Saturated Fat: 44g | Cholesterol: 530mg | Sodium: 85mg | Potassium: 274mg | Fiber: 5g | Sugar: 110g | Vitamin A: 2495IU | Calcium: 97mg | Iron: 10.5mg
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