Olive Oil Shortcrust Pastry Dough (Dairy-free)

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 dairy-free shortcrust pastry couldn’t be easier.

The recipe calls for just 5 simple ingredients:

• light extra-virgin olive oil
• eggs
• sugar
• flour
• lemon zest

All you have to do is fold, one-by-one, all ingredients in a food processor, and pulse until combined.

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 rest in the fridge for half an hour.

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!).

I’ve used it before to make this awesome Nectarine Tart, and to remake my popular shortbread cookies, and both came out incredibly delicious. 

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 The 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*!

Print Recipe

5 from 1 vote

Italian Olive Oil Shortcrust Pastry (Dairy-free)

Soft, crumbly and made without butter, this magic 5-ingredient Italian Olive Oil Shortcrust Pastry is a light dairy-free alternative to the classic version.

Prep Time5 mins

Total Time5 mins

Course: Dessert

Cuisine: Italian

Keyword: dairy-free, dessert, italian, olive oil, pastry

Servings: 8

Author: The Petite Cook

Ingredients

• 300 g all-purpose flour
• 150 g confectioner sugar
• 1 free-range medium-lrage egg
• 1 free-range medium-large egg yolk
• 100 ml high-quality extra-virgin olive oil
• zest of 1 lemon
• a pinch of salt

Instructions

• Place the flour in a mixing bowl and make a small hole in the center. Beat in the eggs, lemon zest and sugar, then add the extra-virgin olive oil, salt and bring together with a wooden spoon into a dough.
• Alternatively place the ingredients -following the same order- into an electric mixer, and mix the shortcrusty pastrydough for about 2-3 min or until comes together.
• Transfer the dough to a work surface and continue to work with your hands until you have a smooth even dough. Flatten into a thick disc, cover with cling film and chill for 30 min.
• Use this dairy-free olive oil shortcrust pastry as you would use the traditional one, to make tart crusts, simple cookies, or pies.
• For later use, simply roll the pastry dough into a disk, wrap it with cling film and freeze for up to 1 month.

Notes

Tips: The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.

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 try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

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.