Pasta Frolla Dough

By ctozzi

(Makes two 10-inch pastry shells or multiple tartlet shells)

Ingredients

• 2 cups unbleached all-purpose flour
• 1 cup pastry flour
• 1 1/2 teaspoon salt
• 2 tablespoons sugar
• 8 tablespoons (1 stick) butter, at room temperature, cut into small pieces
• 1 large egg, beaten
• 5 to 6 tablespoons cold water

Preparation

Step 1

In a bowl, mix the flours, salt, and sugar.

Add the butter and work it in until the mixture is the texture of coarse cornmeal.

Add the beaten egg and just enough water to make a pliable dough.

Do not over mix.

Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour or overnight before using.