Rich Parmigiano Pastry Dough

This is a recipe of Chef David DiBari of The Cookery in Dobbs Ferry, New York.

Course Ingredients, Pie
Cuisine Italian
Prep Time 29 minutes
Servings 1 9-inch pie crust


  • 2-1/4 cups unbleached all-purpose flour
  • 1 cup grated Parmigiano Reggiano or Grana Padana cheese
  • 1 teaspoon whole fennel seed
  • ¼ teaspoon sea salt or kosher salt
  • 1 pinch ground hot red pepper optional
  • 3 tablespoons unsalted butter cut in small cubes
  • 1 whole egg plus 1 yolk
  • 1/3 cup heavy cream


  1. Combine the flour, cheese, fennel seed, salt and (if using) hot red pepper in a food processor bowl; pulse until well blended. Add the butter and continue pulsing until the mixture resembles coarse meal.
  2. Through the funnel, add the egg and yolk, pulsing until incorporated. Gradually pour in the cream, continuing to pulse until a ball of dough forms. If the mixture fails to form a ball, add water a tablespoon at a time (up to ½ cup) until it does.
  3. Gather the dough with one hand, sprinkle with flour and knead briefly on a board or the countertop; form a ball, flatten it, and cover or wrap.
  4. Let the dough stand for at least half an hour before proceeding.  It will be quite moist, but not to worry. You’ll be using plenty of flour when rolling it out and I think you’ll find this dough quite easy to work with. It can be held for several days in refrigerator, or frozen indefinitely. Before using, let the dough come to cool room temperature.