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
- eggs
- sugar
- flour
- 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!).
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 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)
Ingredients
- 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 teaspoon baking powder
- 280 g all-purpose flour
Instructions
- 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.
Notes
Nutrition
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.
Nina says
Hi, is the confectioners sugar = powdered icing sugar (UK) it seems like a lot of sweetness 150g.
Can you use this pastry for savoury pies by omitting the confectioners sugar? Is there anything else that you would change in the recipe for the pastry if using in savoury recipes? Thanks.
Andrea says
Hi Nina, yes, confectioner's sugar is powdered icing sugar. Yes, it seems a lot, but the amounts are correct, and the pastry dough doesn't come out too sweet I promise! I haven't tried the same recipe without sugar to make a savoury dairy-free pastry dough, but if you do, please let me know how it goes!
Busy Mama says
OMG! This is one of the easiest recipe with the best dough outcome! I actually made this with Cup 4 Cup gluten free flour and it was so good! I made couple of different filling and it was delicious and had a great texture! Thank you!
Patsy says
Hi wanted to try this recipe but didn't know how much yeast to add. The instructions mention yeast but there is no yeast in the ingredients list.
Andrea says
Hi Patsy, there's no yeast in this recipe! You should add baking powder, and the amount is listed in the recipe card at the end of the post :)) I hope you like this super dairy-free pastry dough!
Maggie Hynes says
IT has eggs ????? It's not dairy free
Andrea says
Hi Maggie, I don't consider eggs as a dairy product. The definition of dairy refers to milk and any food products made from milk, such as cheese, cream, butter and yogurt. Here's a helpful article: https://www.delish.com/food-news/a21605943/are-eggs-dairy/
Tom Gibb says
I made this for an apple pie...which my eleven turning twelve year old wanted instead of a birthday cake. Also found the mixture was too dry. I mixed it very gently by hand and it it was breadcrumb like - similar to normal pastry after mixing flour and butter, before adding the water or juice. So I dribbled in juice from an orange until it felt right to roll...and it worked perfectly. Better than normal shortcrust pastry........thanks!
Janet Castro says
Has anyone tried this recipe using wholewheat flour or any other non-white flour? I'm looking for a really nutritious but delicious pastry recipe and this sounds good but not sure how to adapt. Thanks!
Andrea says
Hi Janet! I've recently tried it with wholewheat flour and the dough was a bit on the dry side, very crumbly. I've added an extra egg white and it seemed to work well, so you might want to give it a try!
Tania says
I wanted to made a dairy free pastry dessert for a friend and came across this recipe. I made this in a food processor and found it was a bit dry and didn't come together well so l added a little water. I refrigerated it for 24 hours then when l went to roll it, it kept crumbling. I managed to press it into the base of a baking dish and the top l basically patched up small pieces till it covered the filling. It didn't look the best but the taste and texture were amazing. So delicious and crumbly in the mouth. Will definitely use this recipe again but will try mixing by hand rather than food processor next time. Thank for sharing.
Sarah says
I can say that I made this recipe by hand and on the counter, but I did have to add quite a bit of hot water to it just a little at a time. When I added too much water I just added a pinch or two of flour until I got to the right texture.
Genevieve D says
Hi! I tried this recipe yesterday. It may have been because I used gluten free flour, but it was too crumbly for me to roll out to use as a pie crust. However, I ended up just crumbling it all up with my hands and making apple crumble instead, and it was delicious!
Andrea says
Hi Genevieve, thank you so much for your feedback! I'm sorry to hear the dough didn't come out quite right, I've never tried it with rice flour, but I've made this endless times with regular all purpose flour and never failed, so I suspect it's all down to the flour (or maybe you used small eggs?) 🙁 I'm glad to hear that at least it tastes good! Hope you give it another try! Andrea
Rebecca Mclaughlin says
Hey, did you try again and have better luck? I'm thinking to try it but my flour is glutenfree too. I wonder if adding an extra egg or more oil would help? I find the flour more dry and much heavier in general.
heidymccllum says
Oh, my gosh, I think this shortcrust pastry looks to die for, however, I am totally loving that rolling pin ! Beautiful!!!
Marie – Not Enough Cinnamon says
I've never heard of shortcrust pastry made with olive oil before – it sounds so delicious! Perfect for savory tarts + dairy free needs! Yum 🙂
Danielle says
I have never tried making my own pastry, but this looks really simple.
Rebecca | Nourish Nutrition Co says
Gotta try this! I also can't get over how absolutely adorable your rolling pin is!
Jenni says
I love ho simple and clean this recipe is. It sounds fantastic!
Emma says
I am definitely intrigued I hate making pastry but this one does sound lovely.
Karyn Ryan says
The dough looks amazing. .suchicken an easy recipe..definitely one I will try
Swathi says
I like this olive oil short crust pastry because worried about butter amount in the recipes,Your roller is beautiful.
Catherine says
Love the idea of using olive oil in place of butter...the dough looks perfect!
Catalina @ Peas & Peonies says
Never tried shortcrust pastry with olive oil! It is a great idea! I make a lot of tarts during the cold season!
Kylee Cooks says
Olive oil would give amazing flavor to this pastry! It looks and sounds so delicious!
Buy This Cook That says
I think this is perfect, I've never tried this. I bet this would make perfect tart crust. I'm excited to try this the next time I am baking.
Ashley - Forking Up says
I feel like olive oil gives such a classy flavor to things. This would be awesome for a fruit filled tart!
Christine says
This looks SO good! I love it!
Noel Lizotte says
I'm with Marlynn ... rolling pin jealousy over here! LOL
The pastry seems easy enough that I could make it ... and I usually buy crusts. sigh. Baker I Am Not. Might be changing my ways ...
Andrea says
Ahah thank you 🙂 Yes, the pastry is super easy, I used to buy pre-made crusts too, but the results you get with homemade crust is a million times better, give it a try!
Dene' V. Alexander says
I have never seen this type of crust before. Seems quite simple and delicious. I will give this one a shot for my next pastry!!
Marisa Franca @ All Our Way says
I love the idea of using olive oil as part of a crust. As an Italian I make lots of Italian dishes but didn't make a crust using the olive oil. Wonderful idea. Thank you!!
Veena Azmanov says
I love how simple and easy this is. Love the idea of replacing butter with olive oil. SO much more healthier. Can't wait to try.
Nadja | Nashi Food says
I love how easy this recipe is, I usually don't make pastry crusts but I will definitely give this one a try.
Gloria Duggan says
WOW I love using olive oil in place of butter. I have printed this and will certainly be giving it a try. You are correct, store bought is easier...but does not compare to homemade!!
Create Kids Club says
I love how easy this is - and I LOVE your rolling pin! 🙂 I think I'll have to give this homemade version a shot!
Joanna Everyday Made Fresh says
I really like the simplicity of this recipe. Few ingredients, and dairy free, for those with the allergy, or those that may not have any on hand.
shobee says
To be honest, it is the first time I heard about this type of pastry. It does looks easy to prepare.
Marlynn | UrbanBlissLife says
Such an easy recipe. I will definitely have to try it. I love your roller, by the way. It's super cute!
Andrea says
Thank you so much! I found that roller at a sunday fair in Rome, it's one of my favorite things in the kitchen 🙂