Grapefruit salad, with avocado
TWD: Pizza Rustica

Gluten free pasta frolla

pasta frollo
It is April and I am dreaming of pumpkin.  Pumpkin Pie to be precise.  Crazy I know, but those orange balls are more than mere jack-o-lanterns to me.  I always freeze as much as I possibly can to enjoy year round.  When I was enjoying the last of my Easter Pie the other day I realized this crust would be amazing for a pumpkin pie, sweet or savory.  

This simple recipe makes a sweet butter pastry crust that lends itself well to savory dishes as well as desserts.

 You can use a food processor - but this is my way; in a bowl or on a marble slab, use you hands to combine the dry ingredients, slowly adding the butter and eggs.  Form into a ball and chill for 1 hour to overnight.

fig cookies with pasta frollo

This recipe will make 3 pie shells.  When making Pizza Rustica I use the remaining amount to make simple cookies, by blending shaved mission figs into the dough.  The cookies will last for up to one month in a tightly sealed container.

If you like this try:

Photo Credit: Julie T Cecchini


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