Pasta frolla is commonly used in Italian pies and tarts. It can be frozen for up to one month; thaw before using.

　　

Ingredients

makes enough for one 9-inch double-crust pie

　　2 1/3 cups all-purpose flour

　　1 teaspoon baking powder

　　Pinch of salt

　　1 stick (1/2 cup) unsalted butter, room temperature

　　1/2 cup sugar

　　Freshly grated zest of 1/2 orange

　　1 large whole egg, plus 1 large egg yolk

　　

Step 1

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest. Add whole egg and egg yolk, beating until incorporated. Reduce speed to low, and beat in reserved flour mixture. Divide dough into two pieces, one slightly larger than the other. Flatten into disks, and wrap each in plastic. Refrigerate 1 hour or overnight. Before using, let dough sit at room temperature until pliable enough to roll.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter