Italian Sweet Shortcrust Pastry (Pasta Frolla) is quick and simple to make and forms the base for many cookies, pies and tarts such as Torta della Nonna or an Italian crostata (jam tart). Follow the step-by-step photos and video guide to make perfect pasta frolla every time.
Pasta frolla is the Italian term for sweet shortcrust pastry. It’s versatile and can be used for biscuits, tart shells, pies, and more.
Once you learn this straightforward recipe you can adapt it to make a wide range of Italian desserts. The key is to work with cold butter straight from the fridge for the best texture.
Ingredients you need
This recipe uses simple pantry staples: 00 or all-purpose flour, caster sugar, cold butter, a pinch of salt, a little baking powder and an egg. The photo below shows the basic ingredients.
How to make Italian Sweet Shortcrust Pastry – step by step
Sift the flour into a large bowl, then add the sugar, baking powder and salt. Stir to combine.
Add the egg and cold butter. Cut the butter into the flour using a spatula, pastry scraper or your fingertips until the mixture resembles coarse crumbs.
Bring the mixture together gently with your hands until a dough forms. Knead briefly until all the flour is absorbed and the dough becomes smooth. Wrap the dough in plastic and chill in the fridge for 30 minutes to 1 hour.
When chilled, dust a work surface with flour and roll the dough out. For pies and tarts roll to about ¼ inch (½ cm) thick; for cookies roll to your preferred thickness.
To line a tart or pie tin, lift the pastry by rolling it around the rolling pin and lay it into the case, pressing the sides so it fits evenly. Trim the excess by rolling the pin across the edge or using a knife.
Prick the base with a fork and chill again 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
Sweet shortcrust pastry is perfect for classic Italian tart recipes. Torta della Nonna, for example, uses this pastry filled with vanilla pastry cream and topped with pine nuts.
A crostata is another traditional use: jam (strawberry, raspberry or apricot) is spread in the case and a lattice of shortcrust pastry is laid on top before baking. Crostata is an easy, delicious dessert that works for breakfast, a snack or after a meal.
You can also make fruit tarts and pies with berries, apples, pears, peaches or rhubarb. If using fresh fruit, blind bake the pastry first to prevent a soggy base (see notes below).
Top tips and Sweet Shortcrust Pastry FAQs
- Measuring in cups – When using cups, spoon the flour into the cup rather than scooping, but don’t compact or level off aggressively.
- Cold butter – Keep the butter very cold and handle it as little as possible so the pastry turns out flaky and tender.
- Texture – The dough may feel dry while mixing; resist adding water. It will come together into a smooth ball within a few minutes of kneading.
- Chill the dough – Resting the dough in the fridge for at least 30 minutes firms the butter and makes rolling out easier.
- Variations – Add lemon or orange zest to the dry ingredients for a bright citrus note.
Yes. You can make the dough and keep it as a ball in the fridge, or roll and line tart or pie cases and store them refrigerated for 3–4 days. Avoid filling a pie or tart more than 2–3 hours before baking to prevent the base getting too wet. Keep filled but unbaked pies refrigerated until baking.
Blind bake when using very wet fillings, such as fresh or frozen fruit. Line the pastry with parchment, add baking beads or dried rice to weigh the crust down, and bake for 10–15 minutes before adding the filling.
Yes. Combine the ingredients in the mixer and use the paddle attachment until the mixture forms a dough. Turn it out, shape into a ball, then wrap and chill.
Yes. Wrap prepared, unbaked pastry tightly in plastic and store in a sealed container or freezer bag. Thaw overnight in the fridge before rolling out.
More Italian desserts you might like
- Bomboloni – Italian filled doughnuts
- Torta della Nonna – Italian custard tart
- Affogato – ice cream and coffee
- Tiramisu – authentic recipe
- White chocolate panna cotta
If you tried this Italian Sweet Shortcrust Pastry or any other recipe here, please leave a comment to let me know how it went — I love hearing from readers.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video to help you get great results.
Italian Sweet Shortcrust Pastry: Pasta Frolla
By Emily
Ingredients
- 2 cups 00 flour or unbleached all-purpose (250g)
- ½ cup caster sugar (golden or white, 80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- Zest of 1 lemon (optional)
- ¼ tsp baking powder
- 1 pinch of salt
Instructions
- Sift the flour into a large bowl, add sugar, baking powder and salt, and stir to combine.
- Add the egg and cold 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.
- Bring the mixture together with your hands into a dough. Knead just until smooth, wrap in plastic and chill for 30 minutes to 1 hour.
- Dust a surface with flour and roll the chilled dough out to ¼ inch (½ cm) for pies and tarts, or to your desired thickness for cookies.
If making pies and tarts
- Carefully lift the rolled pastry by rolling it onto the pin, then lay it into a greased tart or pie case and press the sides to fit. Trim the edges.
- Prick the base with a fork and chill for 30 minutes before baking.
- Fill with the chosen filling and bake as required by the recipe.
Video
Notes
- Measuring in cups – Spoon flour into the cup rather than packing it down.
- Cold butter – Keep butter very cold and handle minimally for a flaky result.
- Texture – Dough may appear dry at first; it will come together with brief kneading.
- Chill – Refrigerate the dough at least 30 minutes before rolling.
- Variation – Add lemon or orange zest to the dry ingredients for extra flavour.
Helpful Info for All Recipes
- I often use extra virgin olive oil in recipes where appropriate.
- When using canned or jarred tomatoes, choose a quality brand for best flavour.
- Vegetables are assumed to be medium unless stated otherwise.
- Recipes are developed using a fan (convection) oven unless noted.
Nutrition
Nutrition information is an approximation and should be used as a guide.
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