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Pies and Tarts
Pellegrino Artusi's crostate
Pellegrino Artusi's Crostate (Lattice-topped pies filled with pastry cream and/or fruit fillings)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Ingredients

Pasta Frolla/ Shortcrust Pastry "C"

270 grams (about 9-1/2 ounces) flour
115 grams (about 4 ounces) sugar
90 grams (about 3 ounces) butter
45 grams (about 1-1/2 ounces) lard
4 egg yolks
orange zest

Filling
Fruit preserves or pastry cream, or even both (as long as they are separate)

Egg wash
Egg, beaten

Equipment needed
Pan greased with butter



Directions

Use shortcrust pastry dough recipe, either A, or half of B. The best would be just to use recipe C.



Roll out dough... Line bottom of pan. Add filling.

Place strips of dough, crisscrossed, with the same distance between the strips so they form a lattice.

Then cover the ends of the strips of dough with the remaining dough, forming an edge all around the pie; moisten the dough first with water so that it will stick better.

Brush the top of the pie with the beaten egg.

Bake...


Notes

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi.

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