Pasta Frolla (The Romagnolis' Table)

By zircon50

Ingredients

• 2 cups Unbleached flour
• 1/2 cup Plus 1 Tblsp sugar
• 7 Tblsp Unsalted soft butter
• 3 Tblsp Vegetable shortening
• 3 Egg yolks
• 1 Whole egg
• 1 Tblsp Grated lemon or orange rind

Preparation

Step 1

Sift the flour and make it into a mound on your counter or pastry board. Add the sugar and turn the mound into a crater. Add the soft butter and the shortening in small dabs. Lightly beat the egg yolks and the whole egg and add them to the center of the crater.

Start beating the egg more thoroughly with a fork, around and around the center, picking up flour, butter, and shortening as you beat. Continue until the flour, shortening, butter and egg are all well mixed.

Add the grated rind, put aside the fork, and work with your hands until everything begins to stick together and form a buttery, soft dough. It is very like cookie dough and should not be handled excessively. Shape it into a ball, wrap it in plastic wrap, and chill it for at least a half an hour.

When it's chilled, sprinkle the counter with flour, and roll as needed.

This is enough for 1 Pastiers Napolitana, or 1 Crostata.