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.
- 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
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.
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.