An Italian in my Kitchen · by Rosemary Molloy
Lievito Madre Pie Dough / Pasta Frolla
NUTRITION · PER SERVING110M COOK
CAL 57%·PRO 51%
CARBS 187G66% OF CAL
13G FIBER92G OTHER81G TOTAL SUGAR
FAT 31G24% OF CAL
16G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pie crust made with lievito madre (Italian sourdough culture), creating a buttery, flaky dough with subtle tang. Used as a base for sweet or savory pies.
componentitalian⚙️ food processorvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 75 grams lievito madre discard (up to 3 days old)
- 250 g flour (all purpose or 00)
- 1 teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon)
- 100 grams granulated sugar
- 125 grams butter (room temperature)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
At a glance
PER SERVING · TIME 110M
CAL 57%·PRO 51%
CARBS 187G66% OF CAL
13G FIBER92G OTHER81G TOTAL SUGAR
FAT 31G24% OF CAL
16G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 535mg
- Total sugar
- 81g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 85mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.