Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).

　　

Ingredients

Makes enough for two 10-inch crostata

　　2 1/4 cups all-purpose flour, plus more for dusting

　　1/2 cup sugar

　　1/8 teaspoon salt

　　14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces

　　1 large egg, lightly beaten

　　1 large egg yolk, lightly beaten

　　1 teaspoon pure vanilla extract

　　1 tablespoon freshly grated lemon zest

　　

Step 1

Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.

　　

Step 2

Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball.

　　

Step 3

Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.