The oil shortcrust pastry without butter is a light, quick, and incredibly versatile variant of the classic shortcrust pastry. Perfect for those who are lactose intolerant or simply prefer to avoid butter, this version is ideal for preparing tarts, cookies, filled treats, or shells for more elaborate desserts like pastiera or tartlets.
It’s prepared in a few minutes with simple ingredients that we almost always have at home: flour, sugar, eggs, seed oil, and a pinch of baking powder. The dough is elastic, easy to roll out, and doesn’t require long resting times. Moreover, it bakes perfectly remaining crumbly but not dry and keeps very well even in the following days.
This basic recipe allows you to easily personalize it: you can flavor it with orange zest, vanilla, or cinnamon, or replace part of the flour with whole wheat or almond flour for an even more rustic variant.
An ideal solution for those who love homemade, genuine, and uncomplicated sweets!
- Difficulty: Very Easy
- Preparation time: 5 Minutes
- Portions: 1 tart of 9.5/10 inches or 7 tartlets of 4 inches.
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the oil shortcrust pastry without butter:
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup seed oil
- 2 medium eggs (at room temperature)
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1 pinch fine salt
Tools for the oil shortcrust pastry without butter:
- 2 Bowls
- 1 Grater
- 1 Spoon
- 1 Pastry Board
Steps for preparing oil shortcrust pastry without butter:
In a large bowl, sift the flour with the baking powder. Add the sugar and a pinch of salt. Mix with a spoon or your hands.
Pour the two eggs, seed oil, and orange zest into the center, you can substitute with lemon zest or vanilla.
Start mixing with a fork, then work the dough with your hands. In a few minutes, you’ll have a smooth, soft, and non-sticky dough.
Transfer the mixture to a pastry board and finish working on it; your dough is now ready to be used in your preparation. Unlike classic shortcrust pastry, oil shortcrust pastry does not require resting after preparation.
How to use it:
Baking in a traditional oven:
For tarts: bake at 350°F for about 30/35 minutes
For cookies: bake at 340°F for 12/15 minutes
For tartlets or mini shells: bake at 350°F for 15/20 minutesAir fryer baking:
For tarts: bake at 320/340°F for 12/15 minutes (just the shell), filled 320°F for 18/22 minutes.
For cookies: bake at 320°F for 7/9 minutes
For tartlets or mini shells: bake at 320°F for 10/12 minutes
FAQ (Questions and Answers)
Can I use olive oil instead of seed oil?
Yes, but only if it is mild-flavored oil; otherwise, it may overpower the flavors of the pastry.
Can I replace the sugar?
You can use brown sugar or erythritol, but keep in mind that it will slightly change the final texture.
Can it be frozen?
Yes, you can freeze it raw in a block or already rolled out in molds, ready to be filled and baked on the spot.
Can I make a vegan version of this pastry?
Yes! For a vegan oil shortcrust pastry, you can replace the eggs with plant-based milk (soy, oat, almond, etc.).
Here’s the variant:
2 1/2 cups all-purpose flour
1/2 cup sugar (even brown sugar)
1/3 cup seed oil
1/4 cup plant-based milk
1 teaspoon baking powder
Lemon zest
1 pinch of salt
Knead as per the original recipe. You’ll get a crumbly, fragrant, and completely vegan pastry, perfect for tarts and cookies.
