Mold Size: 25 cm. Easily adapt for a smaller pie by halving the ingredients.
Ingredients:
- 500g 00 flour
- 250g lard (pork fat)
- 250g sugar
- 2 whole eggs
- 5g baking powder
- A pinch of salt
- Lemon zest
- 2 tbsp milk
- 1 egg yolk + a splash of milk (for brushing)
- 1 liter of pastry cream
Step-by-Step Guide:
- Using a mixer (or by hand), blend sugar with eggs until achieving a smooth and creamy consistency.
- Gradually incorporate room temperature lard, ensuring thorough mixing. Lard imparts the classic taste and texture to Pasticiotto.
- Integrate flour, vanilla, and, at the final stage, the leavening agent dissolved in slightly warmed milk.
- Ensure a thorough blend, form a ball, cover with plastic wrap, and refrigerate for 1-2 hours.
- While chilling, prepare the pastry cream: CLICK HERE!
- Allow the cream to cool.
- Proceed to prepare the Pasticiotto: dust the work surface with flour, roll out 2/3 of the dough (lightly floured) to 1 cm. Grease the mold with a small amount of lard and gently lay out the dough.
- Fill with the cream and cover with the remaining 1/3 of the dough, evenly spread.
- Carefully seal the edges, prick the surface with a fork, and bake in a preheated oven at 180°C for 30-40 minutes until achieving a well-baked and golden brown appearance.
