Timballo Pastry Crust

10 min
0 People
10 min
INGREDIENTS for 0 people
  • 1 lb all-purpose flour
  • ½ lb butter
  • 2 eggs
  • ⅜ oz salt
  • ½ cup water

Make a well in the flour on a pastry board, put into the center the butter, eggs and salt. Working with the fingers, gradually incorporate the flour with the various ingredients, adding, as necessary, a little water. The dough should be fairly grainy, and consequently, it should be worked as little as possible. As soon as the mass becomes homogeneous, wrap it in a cloth and leave for 1 hour in a cool place. Resting will make it lose the majority of its elasticity. Arrange the dough on a lightly floured work-surface, and, with the aid of a rolling pin, roll out some sheets 0,4 inch thick. Use some to line the bottom and sides of 2 well-buttered molds and to make two tops. Cover the base of the timballo with a sheet of paper, fill with dried peas and on top of the peas put another sheet of paper as a buffer, put the molds into the oven, put the dough tops onto a lightly greased oven sheet and bake with moderate heat. Allow the crusts to cool in the molds, turn them out and put aside with their tops until needed.

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