Italian Chocolate Pie Crust/Pasta Frolla
User Reviews
5
Italian Chocolate Pie Crust/Pasta Frolla
Description
This recipe mixes all-purpose flour, salt, baking powder, sugar, and sifted cocoa powder, then incorporates eggs and cubed butter. The mixture is combined until nearly homogeneous, then kneaded briefly to bring the dough together. Wrapping and chilling the dough allows the butter to solidify and the flour to hydrate, which improves manageability and texture.
Depending on the intended use, the dough can be rolled and baked as a chocolate pie crust or shaped into cutout cookies. Usage of higher protein flour results in less spreading for cookies, while lower protein pastry or 00 flour yields a more tender, flaky crust. Baking times vary accordingly, with cookies typically baked 10-12 minutes at 350°F.
The recipe suggests blind baking techniques for pies and tarts, including chilling and using pie weights or dried beans to prevent shrinkage. Dough can be stored refrigerated up to three days or frozen for about three months, thawing in the fridge before use.
Ingredients
- 2¼ cups all-purpose flour
- 1 pinch salt
- ½ teaspoon baking powder
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder sifted
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- ½ cup butter 141 grams total, if you double the recipe then double this amount, 2 tablespoons, cubed, room temperature
*If using unsalted butter then add ¼ teaspoon of salt.
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
- Use higher protein flour (11-12%) for cookies to reduce spreading, and pastry or 00 flour (8-9%) for tender, flaky pie crusts.
- Start with 2 cups flour and add more in tablespoons as needed since flour absorption can vary.
- Bring room temperature ingredients out from the fridge 45-60 minutes before mixing for better incorporation.
- To blind bake, roll chilled dough to 1/8 inch thickness, fit in pan, refrigerate 30 minutes with pie weights, bake 15-17 minutes, then remove weights and bake 10-15 more minutes; for fruit fillings, bake only 5-6 minutes before adding filling.
- Store dough wrapped tightly in plastic wrap refrigerated up to 3 days; freeze wrapped for up to 3 months, thaw in refrigerator before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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