Adapted from Fine Cooking (June/July 2020) by Domenica Marchetti
- 2 cups (255 grams) all purpose flour
- ⅔ cup (70 grams) confectioners’ sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder (optional) *see Notes
- Grated zest of 1 small lemon (about 1 Tablespoon)
- 11 Tablespoons (154 grams) cold, unsalted butter, cut into ½-inch (1 cm) cubes
- 1 large egg plus 1 large egg yolk
- Place the flour, sugar, salt, baking powder (if using), and lemon zest in the work bowl of a food processor fitted with the steel blade and pulse a few times to combine.
- Scatter the cubed butter on top of the flour mixture and pulse until the mixture is crumbly.
- Add the egg and egg yolk and pulse until the dough clumps together.
- Turn the dough out onto a lightly floured board.
- Working quickly, bring the dough together into a ball.
- Cut the ball of dough in half, with one piece slightly larger than the other. Form each piece into a disk and wrap each disk of dough tightly in plastic wrap.
- Refrigerate the dough for at least 1-2 hours, or overnight.
- Remove the dough from the refrigerator 30 minutes before rolling it out.
- Use the dough within 1 day of making it in any recipe that calls for pasta frolla.
- Baking powder makes pasta frolla dough tender, which is the perfect texture for a breakfast jam crostata. Omit the baking powder for a more shortbread-like, crisp crust which is the perfect texture for a dessert crostata.