The shortcrust pastry recipe for pies and cookies without butter is light, crumbly, and you can make it in just a few minutes as it does not need to rest in the fridge.
It’s ready to use right after mixing, it’s healthier because butter is replaced with vegetable oil. Moreover, in my recipe, I use stone-ground type 1 flour, which retains the properties of the wheat unlike the 00 flour and is less refined, and erythritol which is a natural sweetener.
The result is a crumbly and light pastry that remains soft inside and crunchy outside when baked.
The shortcrust pastry can be prepared even at the last minute with ingredients that are usually found in the pantry.
It can be enriched with different flavors, such as lemon, cocoa, vanilla and is perfect for various types of desserts: pies, cookies, tartlets, crumbles, and many others.
My desserts are always without butter, and I also recommend the fruit tart
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the shortcrust pastry recipe for pies and cookies
- 2 cups type 1 flour
- 6 tbsps potato starch
- 2 eggs
- 3/8 cup sunflower oil
- 7 tbsps erythritol or sugar
- 1 tsp baking powder
- 1 lemon
- 3/16 cup plant-based milk
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Rolling Mat
- 1 Grater
Steps to prepare the shortcrust pastry
To prepare the crumbly and light shortcrust pastry without butter, take a bowl
Break the eggs and add the erythritol
Whisk with the electric whisks until you get a frothy mixture
Gradually add and, keeping the whisks in action, the sunflower oil
and then the plant-based milk, I used oat milk
Add the type 1 flour, the potato starch, baking powder, and the zest of one grated lemon with a lemon grater and mix roughly from top to bottom with a spatula
Pour the dough onto a rolling mat and knead energetically with your hands for a few minutes until you get a compact, lump-free, and soft dough.
The shortcrust pastry without butter is ready to create irresistible desserts!
Tips and Storage
The shortcrust pastry can be stored wrapped well in plastic wrap or placed in an airtight container in the fridge. It keeps up to 2-3 days.
You can freeze it up to:
3 months, being careful to wrap it well.
After freezing:
Thaw the dough slowly in the fridge overnight, or at room temperature for a few hours before using it.
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FAQ (Questions and Answers)
Can I use 00 flour?
Yes, but know that it is much more refined than type 1
Can I use sugar instead of erythritol?
Yes, but 90 grams are enough
Can I replace lemon with vanilla?
Yes, with a vanilla pod or a sachet of vanillin
Can I substitute plant-based milk with traditional milk?
Yes, in the same amount
