The oil shortcrust pastry without yeast is quickly prepared and does not require resting in the fridge.
It holds its shape well and does not rise in the oven thanks to the absence of yeast, making it the ideal base for all those cakes or pies that require a sharp edge and a non-deforming structure.
I often use the oil shortcrust pastry without yeast as a base for my cakes with custard and fruit, to obtain a solid shell that does not break, or to prepare delicious crunchy cookies to store in a cookie jar for several days.
Let’s start baking. Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 6 People
- Cuisine: Italian
Ingredients for Oil Shortcrust Pastry without Yeast
- 2 1/2 cups all-purpose flour
- 5 tbsps vegetable oil
- 1/3 cup granulated sugar
- 2 eggs
Steps for Oil Shortcrust Pastry without Yeast
Work the eggs with the sugar and a pinch of salt.
Pour the oil in and, once mixed, start adding the flour gradually.
Work the mixture with a fork as long as possible.
Then, pour the dough onto a floured board and knead it until you create a dough ball.
The dough ball is ready!
Baking Times:
Bake in a preheated static oven at 356°F.
Pie: Bake for 35-40 minutes. (The exact time obviously depends on the filling).
Cookies: Bake for 12-15 minutes. The time depends on the thickness.
Your Shortcrust Pastry is ready in minutes to create crunchy shells and cookies that perfectly hold their shape while baking. It’s the perfect alternative when you don’t have time for chilling in the fridge!
All that’s left is to taste this crunchy delight.
Happy recipe and a hug, Giusi.
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