Soft, crumbly and made without butter, this magic 5-ingredient dairy-free Olive Oil Shortcrust Pastry Dough is the best alternative to the classic version.
I've discovered this magic olive oil pastry dough not long time ago, and I've been secretly obsessed with it ever since.
I know it's easier to buy pre-made shortcrust pastry at the supermarket, but believe me, making your own shortcrust pastry is totally life-changing.
It tastes SO MUCH better. Best of all, you know exactly what goes in, and in this dairy-free recipe, no butter is involved!
This olive oil shortcrust pastry recipe follows a traditional Italian recipe for "pastra frolla" (which is a sweet shortcrust pastry dough), but swaps heavy butter for light, aromatic and easier-to-digest extra-virgin olive oil.
The result? A super light, crumbly and incredibly easy to make sweet shortcrust pastry that's just as delicious -if not even better- as the buttery classic version.
How To Make Shortcrust Pastry with Olive Oil
Making this shortcrust pastry without butter couldn't be easier.
The recipe calls for just 5 simple ingredients:
- light extra-virgin olive oil
- lemon zest
All you have to do is work the ingredients together, slowing adding the flour until you reach an even, elastic dough.
It literally takes no more than 5 min prep!
Once you have worked your pastry into a ball, wrap it up in cling film and use it straight away or rest in the fridge for 20-30 minutes.
Now, you're ready to roll it on a lightly floured surface and bake whatever you like. Pies, cookies, tarts, crostata, you name it!
Needless to say, this is a great crust recipe for all kinds of fruit pies (hello apple pie, peach pie!).
Give this delicate, Italian dairy-free shortcrust pastry dough a try.
I promise it will easily become your go-to substitute for any sweet recipe calling for classic shortcrust pastry!
Tips For Perfect Dairy-free Pastry Dough
The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.
I opted for a Greek D.O.P extra-virgin olive oil, which is just slightly aromatic.
Make sure you choose an extra-virgin olive oil that is light, not too acidic or fruity, so that it doesn't over-power the delicate flavour of the pastry.
To achieve a perfect melt-in-your-mouth crumbly texture, remember not to overwork the pastry.
This will ensure that the crust remains flaky and delicate and doesn’t turn tough after baking.
Avoid using cold eggs when making the pastry, as it would lead to a non-homogenous pastry.
Instead, let the eggs sit on the kitchen counter for about 30 minutes before using them.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Italian Olive Oil Shortcrust Pastry (Dairy-free)
- 150 g confectioner sugar
- a pinch of salt
- 90 ml extra-virgin olive oil
- 1 medium egg
- 1 medium egg yolk
- zest of 1 lemon
- 1 tsp baking powder
- 280 g all-purpose flour
- In a bowl, combine the sugar, a pinch of salt, the oil, the whole egg and the yolk, and lemon zest. Stir with a fork, gradually add ⅔ of the flour and the baking powder until the dough begins to form.
- Transfer the dough onto a work surface and continue to add the remaning flour, whilst working the dough with your hands until you have a smooth even dough (you might need a little less than 280 g). Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with cling film and chill for 30 min.
- Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies.
- The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.
- To achieve a perfect melt-in-your-mouth crumbly texture, remember not to overwork the pastry.
- Avoid using cold eggs when making the pastry, as it would lead to a non-homogenous pastry.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in September 2017 and updated with more info.