The Shortcrust Pastry with Oil is a recipe for a shortcrust pastry without the use of butter, a dough made with oil, flour, sugar, and eggs, perfect for pies and cookies without butter, therefore very light and crumbly and does not break when rolled with a rolling pin.
Shortcrust pastry made with the use of a stand mixer but can also be made by hand, do not heat the dough too much.
Does not require resting, so it can be used immediately to prepare a delicious cream pie or classic jam pie, or simply for crumbly cookies using any shape you prefer.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: for a 9-inch pie or 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Shortcrust Pastry with Oil
- 3 3/4 cups all-purpose flour
- 2 eggs
- 1/2 cup corn oil
- 1/2 cup powdered sugar
Tools for Shortcrust Pastry with Oil
- Stand Mixer
- Rolling Pin
Steps for Shortcrust Pastry with Oil
To make this simple shortcrust pastry without butter, start by placing oil, sugar, eggs, and flour into the stand mixer bowl and start mixing with the paddle at speed 2.
Work the mixture for a couple of minutes until you get a compact dough,
Now pour this mixture onto a very lightly floured work surface and shape it into a loaf by hand. It does not need to be worked much, just compact it.
The shortcrust pastry with oil is ready to be used in the preparation of pies and cookies.
This pastry recipe does not require resting.
For the preparation of pies or cookies, simply roll out with a rolling pin to a thickness of about 1 1/2 inches and bake in a static oven for 35/40 minutes for the pie, 15 minutes for the cookies. (The pie baking time may vary if baked empty or already filled)
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