The shortcrust pastry recipe for pies and cookies without butter is light, crumbly, and can be made in just a few minutes as it doesn’t need to rest in the fridge.
It’s ready to use right after mixing and is healthier because the butter is replaced with seed oil. Additionally, in my recipe, I use type 1 stone-ground flour, which retains the properties of wheat unlike type 00 and is less refined, and erythritol, which is a natural sweetener.
The result is a crumbly and light shortcrust pastry that remains soft inside and crunchy on the outside when baked.
The shortcrust pastry recipe can also be prepared at the last minute with ingredients that are usually found in the pantry.
It can be enriched with various flavors such as lemon, cocoa, vanilla and is perfect for different types of desserts: pies, cookies, tartlets, crumbles, and more.
My sweets are always without butter and I also recommend the fruit tart
If you want to FOLLOW me to not miss other recipes, you can find me on
INSTAGRAM and on
Facebook
To always stay updated on my new recipes, you can enable push notifications from my blog.
- Difficulty: Very easy
- Cost: Very cheap
- 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
- 0.4 cups potato starch
- 2 eggs
- 3.38 tbsp plant-based milk
- 0.38 cup sunflower seed oil
- 0.55 cup erythritol or sugar
- 1 tsp baking powder
- 1 lemon
Tools
- 1 Bowl
- 1 Hand Mixer
- 1 Spatula
- 1 Pastry Board
- 1 Grater
Steps for preparing 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 obtain a frothy mixture
Slowly add and, while keeping the whisks in action, the sunflower seed oil
and then the plant-based milk, I used oat milk
Add the type 1 flour, the potato starch, the baking powder, and the zest of one grated lemon with a lemon grater and roughly mix from top to bottom with a spatula
Pour the dough onto a pastry board and knead energetically with your hands for a few minutes until you obtain 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 for 2-3 days.
You can freeze it for up to:
3 months, making sure 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.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE it on your social media
To always stay updated on my new recipes, you can enable push notifications from my blog.
# shortcrust pastry recipe, shortcrust pastry recipe, recipe for shortcrust pastry, shortcrust pastry recipes, shortcrust pastry for pies
FAQ (Questions and Answers)
Can I use type 00 flour?
Yes, but be aware that it’s much more refined than type 1
Can I use sugar instead of erythritol?
Yes, but only 90 grams are needed
Can I use vanilla instead of lemon?
Yes, with a vanilla pod or a sachet of vanillin
Can I replace plant-based milk with traditional milk?
Yes, in the same quantity
