Italian Chocolate Pie Crust/Pasta Frolla
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5.0
24 reviews
Excellent
Italian Chocolate Pie Crust/Pasta Frolla
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This easy Italian Chocolate Pie Crust or Pasta Frolla is tender and with just the right amount of chocolate taste. Use it to make a pie or even cookies.
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Ingredients
- 2¼ cups all purpose flour
- 1 pinch salt*
- ½ teaspoon baking powder
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa (sifted)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup +2 tablespoons butter cubed (room temperature) (141 grams total, if you double the recipe then double this amount)
*If using unsalted butter then add ¼ teaspoon of salt.
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Instructions
- In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk.
- Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
- Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
- Roll the dough either for your pie recipe or add some chocolate chips or even nuts and make some cut out cookies, chill the cookies while the oven is pre-heated at 350F (180C) and bake 10-12 minutes. Cool on the cookie sheet. Enjoy!
Notes
- If I want to make cookies with this dough then I use a higher protein all purpose flour with at least 11-12% protein. If I use it for pies or tarts then I use pastry flour or 00 flour which has a protein count of 8-9% protein. The lower protein will give your crust a more tender and flakier crust. The higher protein will keep your cookies from spreading.
- It might be best to start with 2 cups of flour and adding a tablespoon at a time if needed. Sometimes it depends on the flour and how it absorbs liquids.
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- To Blind bake the pie dough, roll the chilled dough to approximately 1/8 inch thickness, place the dough in the prepared pie plate or tart plates, trim the dough to fit the pan, flute the edges if desired then prick the bottom a few times with a fork. Cover the pie or tarts with plastic wrap and refrigerate again for 30 minutes (this will solidify the fat, which helps prevent shrinkage).
- Remove the pie crust from the fridge, cover it with parchment paper (scrunch up the paper first then it is easier to spread on the dough), add the dried beans or pie weights on top, make sure they are spread around the pie evenly, bake for approximately 15-17 minutes.
- Remove from the oven, carefully remove the paper and beans, continue to bake for approximately 10-15 minutes. Let cool completely before adding the filling.
- If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, add the filling and continue baking.
- The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it tightly with plastic wrap before storing.
- The dough can also be frozen, wrap in plastic and place in a freezer bag or an air tight container. It will keep in the freezer for about three months. The dough should be thawed in the refrigerator, then roll it out as per your recipe instructions.
Nutrition Information
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Calories
1188kcal
(59%)
Carbohydrates
161g
(54%)
Protein
20g
(40%)
Fat
53g
(82%)
Saturated Fat
31g
(155%)
Cholesterol
307mg
(102%)
Sodium
469mg
(20%)
Potassium
362mg
(10%)
Fiber
5g
(20%)
Sugar
51g
(102%)
Vitamin A
1676IU
(34%)
Calcium
109mg
(11%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2pie crusts
Amount Per Serving
Calories 1188 kcal
% Daily Value*
| Calories | 1188kcal | 59% |
| Carbohydrates | 161g | 54% |
| Protein | 20g | 40% |
| Fat | 53g | 82% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 307mg | 102% |
| Sodium | 469mg | 20% |
| Potassium | 362mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 1676IU | 34% |
| Calcium | 109mg | 11% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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