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.
- 280 g all-purpose flour
- 150 g confectioner sugar
- 1 medium-large egg
- 1 medium-large egg yolk
- 1 tsp baking powder
- a pinch of salt
- 90 ml high-quality extra-virgin olive oil
- zest of 1 lemon
In a bowl, combine the sugar, a pinch of salt, the oil, the whole egg and the yolk. Stir with a fork, gradually add the flour and the yeast until the dough begins to form.
Transfer the dough to a work surface and continue to add the 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.
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.
For later use, simply roll the pastry dough into a disk, wrap it with cling film and freeze for up to 1 month.
Calories: 252kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 57mg | Potassium: 36mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Calcium: 36mg | Iron: 2mg