olive oil shortcrust pastry on a white wood board, olive oil in a glass bottle and rolling pin on a striped kitchen cloth

Italian Olive Oil Shortcrust Pastry (Dairy-free)

Course: Dessert
Cuisine: Italian
Keyword: dairy-free, dessert, italian, olive oil, pastry
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Author: The Petite Cook
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.
Print Recipe


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


  • 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 dough 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 Italian olive oil shortcrust pastry as you would use the traditional one, to make tart crusts, simple cookies, or pies.
  • For later use, simply wrap the pastry with cling film and freeze for up to 1 month.