Italian Sweet Shortcrust Pastry (Pasta Frolla) is quick and simple to make. It’s perfect for cookies, pies and tarts such as Torta della Nonna or a classic crostata (jam tart). Follow this straightforward photo and video guide to make perfect Pasta Frolla every time.
Pasta Frolla is the Italian name for sweet shortcrust pastry and is the base for many traditional desserts. Once you know this easy recipe you can adapt it to many sweet treats.
It’s delicious and simple to prepare—just be sure to use cold butter straight from the fridge.
Ingredients you need
You only need basic pantry ingredients: flour (00 flour or all-purpose), caster sugar, cold butter, salt, baking powder, and one egg. The photos show the ingredients used.
How to make Italian Sweet Shortcrust Pastry – step by step
Sift the flour into a large bowl, add the sugar, baking powder and salt, and mix to combine.
Add the cold cubed butter and the egg. Cut the butter into the flour with a spatula, pastry scraper or your fingertips until the mixture resembles coarse crumbs.
Bring the mixture together with your hands to form a dough. Knead briefly until the flour is fully incorporated and the dough becomes smooth. Wrap in plastic wrap and chill in the fridge for 30 minutes to 1 hour.
When chilled, dust a clean surface with flour and roll the dough to about ¼ inch (½ cm) thickness for pies and tarts, or to the thickness you prefer for cookies.
To make a tart or pie, roll the pastry up around the rolling pin and unroll it over a greased tart or pie tin. Tuck the pastry into the edges so it fits evenly, then roll the pin over the rim to trim the excess, or trim with a knife.
Prick the base with a fork and chill the lined tin for 30 minutes before baking. Fill with your chosen filling and bake according to the recipe you’re following.
How to use it and what to make with it
This pastry makes excellent cookies, pies and tarts. Try it for Torta della Nonna, a custard-filled tart topped with pine nuts, or for a classic crostata filled with jam and finished with a shortcrust lattice.
Use any jam you like—strawberry, raspberry or apricot work particularly well. It’s a simple, versatile dessert that’s great for breakfast, a snack, or a sweet finish to a meal.
You can also fill the pastry with fruit—berries, apples, rhubarb or peaches all make delicious tarts. If using fresh or frozen fruit, blind bake the pastry first to avoid a soggy base.
Top tips and Sweet Shortcrust Pastry FAQs
- Measuring flour: If using cups, spoon flour into the cup rather than scooping, and avoid packing it down for a more accurate measure.
- Keep butter cold: Use butter straight from the fridge and handle it as little as possible so the pastry stays tender and flaky.
- Don’t over-worry about dryness: The mixture can seem dry while mixing, but it will come together into a cohesive ball with a little kneading—don’t add extra water unless absolutely necessary.
- Chill the dough: Resting the dough in the fridge for at least 30 minutes firms the fat and makes rolling easier.
- Variations: Add lemon or orange zest to the dry ingredients for a bright citrus note.
Yes. You can prepare the dough, chill it as a ball, or roll it into tart or pie cases and store in the fridge for 3–4 days. I don’t recommend filling a tart more than a couple of hours in advance, as moist fillings can make the base soggy. Keep a filled, unbaked tart refrigerated until ready to bake.
Blind baking is recommended for very wet fillings such as fresh or frozen fruit. Line the chilled pastry with parchment, add baking beads or dried rice to weigh it down, and bake for about 10–15 minutes before adding the filling.
Yes. Use the paddle attachment and mix until a dough forms. Turn out the dough, shape into a ball, wrap and chill before rolling.
Absolutely. Wrap prepared, unbaked pastry tightly in plastic and place in a sealed container. Thaw overnight in the fridge, then roll out while still cold.
More Italian desserts you might like
- Bomboloni – Italian filled doughnuts
- Torta della Nonna – Italian custard tart
- Affogato – ice cream and espresso
- Tiramisu – authentic recipe
- White chocolate panna cotta
If you make this Italian Sweet Shortcrust Pastry or any other recipes, please leave a comment to say how it turned out—I love hearing from readers.
Italian Sweet Shortcrust Pastry: Pasta Frolla
By Emily
Ingredients
- 2 cups 00 flour or unbleached all-purpose (250g)
- ½ cup caster sugar (80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- Zest of 1 lemon (optional)
- ¼ tsp baking powder
- 1 pinch salt
Instructions
- Sift the flour into a large bowl, then add sugar, baking powder and salt. Stir to combine.
- Add the egg and cold cubed butter. Cut the butter into the flour with a spatula or pastry scraper to form coarse crumbs. You can use your hands but avoid warming the butter.
- Gather the mixture and knead briefly until it forms a smooth ball. Wrap in plastic and chill for 30 minutes to 1 hour.
- When chilled, dust a work surface with flour and roll to ¼ inch (½ cm) for tarts and pies, or to the thickness desired for cookies.
If making pies and tarts
- Pick up the rolled pastry by rolling it over your rolling pin, then unroll it over a greased tart or pie case. Tuck in the sides and trim the edges.
- Prick the base with a fork and chill for 30 minutes before baking.
- Fill as desired and bake according to your chosen recipe.
Video
Notes
- Measuring in cups: Spoon flour into the cup rather than packing it down for a more accurate measure.
- Cold butter: Keep butter very cold and handle it minimally for a flaky texture.
- Texture: The dough can appear dry while mixing but will come together—avoid adding extra liquid unless needed.
- Chill: Resting the dough in the fridge for at least 30 minutes makes rolling easier.
- Variation: Add citrus zest to the dry ingredients for extra flavour.
Nutrition
Nutrition info is an approximation.