The shortcrust pastry for pastiera is the fragrant, aromatic base that encases one of the emblematic desserts of Neapolitan tradition. Golden, crumbly and delicately scented, this pastry is prepared specifically to support the rich filling of cooked wheat, ricotta and citrus aromas typical of the pastiera. Its texture must be perfect: compact enough to hold the filling during baking, yet soft and crumbly when sliced.
In this recipe we show you how to prepare a perfect shortcrust pastry for pastiera, worked with a few simple ingredients and following some small tips that will make the difference. Ideal to prepare in advance as well, this base will allow you to obtain a pastiera with a fragrant crust and impeccable texture, just as tradition requires.
Here are other shortcrust pastry recipes:
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups 00 flour (all-purpose flour)
- 7 oz butter (or lard)
- 1 cup granulated sugar
- 3 whole eggs
- 1 orange (zested)
- 1 packet vanillina
- 1 pinch salt
Tools
- Bowls
- Roasting pans for pastiera
Steps
Procedure (classic method)
On a work surface arrange the flour in a well and add in the center the soft butter cut into pieces or the lard, the granulated sugar, a pinch of salt and the grated zest of lemon or orange, the packet of vanillina.
Begin working the ingredients in the center with the tips of your fingers, first blending the butter with the sugar until you obtain a cream.
Add the eggs and continue mixing with a fork or with your hands, gradually incorporating the flour taken from the edges of the well.
When the dough begins to come together, work it quickly with your hands until you obtain a smooth, homogeneous ball. It is important not to overwork it to avoid the shortcrust becoming tough.
Form a slightly flattened ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.
After resting time, roll out the shortcrust pastry with a rolling pin on a lightly floured surface until you reach a thickness of about 1/8–5/32 inch.Use it to line the pastiera pan up to the edge and to cut the classic decorative strips to place on the surface.
The shortcrust pastry for pastiera can be prepared in advance to better organize the dessert preparation.
In the refrigerator: the shortcrust dough ball, well wrapped in plastic wrap, keeps in the refrigerator for 2–3 days. Before using it, let it rest a few minutes at room temperature to make it easier to roll out.
In the freezer: the shortcrust pastry can be frozen for about 1 month. Wrap it well in plastic wrap and, if possible, place it in a food bag. To use it, let it thaw slowly in the refrigerator for several hours.
