Chocolate Pastry (Italian Pasta Frolla)

This easy Italian Chocolate Pie Crust or Pasta Frolla is tender and with just the right amount of chocolate taste. Use it to make a crostata, pie, tarts or even cookies. A delicious change from classic pie dough. Pasta Frolla or Italian Pastry Dough is made a little different than the traditional shortcrust most of us are used to making. Shortcrust uses very cold butter and cold water, whereas this crust uses room temperature butter, an egg, a yolk and baking powder.

2¼ cups all-purpose flour, unbleached (292 g)
1 pinch kosher salt
½ tsp. baking powder
½ cup granulated sugar (100 g)
2 Tbsp. unsweetened cocoa, sifted
1 large egg, at room temperature
1 large egg yolk, at room temperature
½ cup + 2 Tbsp. butter, cubed, at room temperature (150 g)

*If using unsalted butter then add ¼ tsp. of salt.

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 preheated at 350°F (180°C/160°C fan, Gas Mark 4) and bake 10-12 minutes. Cool on the cookie sheet.

Makes 2 pie crusts.

Cook's Notes: It might be best to start with 2 cups of flour and adding a Tbsp. at a time if needed. Sometimes it depends on the flour and how it absorbs liquids.