Butter-free shortcrust pastry is used for savory pies, especially quiches, sweets, turnovers, and much more. The necessary ingredients are few, and the preparation is very simple. The original recipe calls for butter, but today I offer you a variant in which butter is replaced with extra virgin olive oil. The result doesn’t change: in fact, the pastry is even lighter than the traditional version, and there is no problem with butter overheating during hand mixing.
How about getting your hands into the dough right away?
Try making these tasty turnovers with shortcrust pastry: they will win you over at the first bite!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 3.5 tbsps extra virgin olive oil
- 0.4 cups water
- 1 pinch salt
Tools
- 1 Work Surface
Steps for Butter-Free Shortcrust Pastry
To prepare the shortcrust pastry, place the flour on a work surface, forming the classic well. Pour the extra virgin olive oil in the center, add a pinch of salt, and start kneading, gradually adding the water. Work the dough with your hands until you get a homogeneous, compact, and firm mixture. It should not be too soft or too hard.
If the dough turns out sticky, add a bit more flour and continue kneading. Once ready, wrap the shortcrust pastry in plastic wrap and place it in the refrigerator for about half an hour. After the necessary time, the pastry will be ready to use in your preparations.
Storage for Butter-Free Shortcrust Pastry
You can store the shortcrust pastry in the refrigerator for up to two days, in a hermetically sealed glass container. Alternatively, you can freeze the dough for up to one month. Before using it, remember to let the dough thaw completely at room temperature.
