Name: Pasta Frolla (Shortcrust Pastry Dough)
Ingredients: 45 grams (about 1-½ ounces) of lard; 90 grams (about 3 ounces) of butter; 4 egg yolks; 250 grams (about 8-⅘ ounces) of flour; 2 whole eggs and one egg yolk; 125 grams (about 4-½ ounces) of butter; 180 grams (about 6-⅓ ounces) of butter; 70 grams (about 2-⅓ ounces) of lard; 115 grams (about 4 ounces) of sugar; 110 grams (about 3-⅘ ounces) of white sugar; 1 whole egg and one yolk; 270 grams (about 9-½ ounces) of flour; 220 grams (about 7-¾ ounces) of white sugar; 500 grams (about 1 pound) of flour; orange zest

Here are three different recipes for shortcrust pastry dough or short pastry. You can choose the one that best suits your needs, but I recommend the third recipe as the most refined, especially for pies.

Ingredients

Recipe A

500 grams (about 1 pound) of flour
220 grams (about 7-¾

Pasta

Method

If you want to make short pastry without losing your mind, grind the sugar very fine (I use confectioners’ sugar) and mix it with the flour. If the butter is still hard, work it beforehand with wet hands on the pastry board until it becomes soft. Make sure that the lard isn’t rancid. Blend everything to form a dough, but try to handle it as little as possible or it will “burn,” as the chefs say