The Shortcrust Pastry for Pastiera is the dough that serves as the shell for the Neapolitan pastiera, a typical Easter dessert. The shortcrust pastry recipe I am explaining is the one found on the cooked wheat package, and although traditional recipes call for lard, I’ve preferred using butter. After resting overnight in the fridge, the result after baking is perfect; the pastry hasn’t broken and the texture is crumbly.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 pans 9.5 in. and 7 in.
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Easter
- Energy 2,211.24 (Kcal)
- Carbohydrates 283.74 (g) of which sugars 108.94 (g)
- Proteins 38.06 (g)
- Fat 109.15 (g) of which saturated 42.57 (g)of which unsaturated 60.38 (g)
- Fibers 5.55 (g)
- Sodium 124.95 (mg)
Indicative values for a portion of 535 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups All-Purpose Flour
- 1 cup Sugar
- 7 oz Lard (or butter)
- 3 Eggs (medium)
- 1 Orange (untreated zest)
Tools
- Kitchen Scale
- Pastry Board
- Mixer
Steps
Choose whether to knead by hand on the pastry board or with the mixer as I did. Pour the sifted flour into the bowl, the butter in pieces or lard if you prefer, the sugar, a pinch of salt, the grated zest of an untreated orange (avoiding the white part), and the eggs. Activate and mix the ingredients. Pour the dough onto the pastry board and finish quickly. On parchment or plastic wrap, roll out a rectangle of shortcrust pastry and close it like a package. Let it rest in the fridge until use. It is advisable to let the Shortcrust Pastry for Pastiera rest until the next day.
