copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
Here’s wishing you a week full of Delicious Holidays, and may the spirit of the Christmas Season be with you all year ‘round..
Pasta Frolla is one of the most delicious pie crusts and is versatile since it also makes great cookie cutter cookies. and makes the tastiest pie crust. Use for pumpkin pie, apple pie, crostata and any other sweet pies you can think of. Thanks for Debra in Pennsylvania for requesting this recipe,
Pasta Frolla
2 sticks of butter (8 ozs.)
4 1/2 cups flour
3/4 cup powdered sugar
4 egg yolks
pinch of salt
1 tsp baking soda
1 tsp pure vanilla
* Optional-peel of 1 grated lemon
Place flour, salt, baking soda and butter (taken right from refrigerator). in food processor. Blend till a ‘sandy’ mixture is formed. Then add in sugar and blend in. Take out ‘sandy’ mixture and place on wooden boards. Form a well in center and place in egg yolks, vanilla, lemon peel. Knead dough by hand unti la smooth dough is formed. Form into one large or 2 smaller balls of dough and cover with plastic wrap, place in refrigerator for 30 minutes. Remove from refrigerator and place on lightly floured surface, roll out to desired thickness for pie crust and/or cookie cutter cookies. Bake at 375 degrees,for 15-20 minutes until golden or as directed with pie recipe if pie filling is required.
For great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edit.
How To Make Pasta Frolla & Italian Christmas Baking
