Butter-free Shortcrust Pastry

Butter-free shortcrust pastry is an excellent alternative for those who are lactose intolerant or follow a vegan diet. Here is a version that uses oil as a butter substitute.

Ingredients

• 250 g of flour (you can use type 00 flour or a mix of flours if you prefer)
• 100 g of granulated sugar
• 50 ml of seed oil or extra virgin olive oil (for a lighter version)
• 1 egg and 1 yolk (or 60 g of cold water for a vegan version)
• Grated zest of 1 lemon (optional)
• A pinch of salt
• 1/2 a sachet of baking powder (optional, if you prefer a shortcrust that slightly puffs up during baking)

Preparation

1. In a large bowl, sift the flour with the baking powder. Add sugar, salt, and grated lemon zest for flavoring.
2. Make a well in the center of the flour and pour in the oil and, if you are making the non-vegan version, add the egg and yolk. For the vegan version, use cold water.
3. Start to mix the ingredients with a fork, then continue to knead the dough with your hands until it becomes a homogeneous mixture.
4. Form a ball with the dough and wrap it in cling film. Leave it to rest in the refrigerator for at least 30 minutes before rolling it out; this will make the shortcrust pastry easier to work with.
5. After resting in the refrigerator, roll out the shortcrust pastry on a floured surface and use it for your favorite recipe, whether it’s a tart or cookies.

Trivia

The butter-free shortcrust pastry will have a slightly different texture from the traditional version, but it is perfectly suited for all preparations that require a crispy and crumbly base. If you choose to use extra virgin olive oil, your shortcrust pastry will have a distinctive aroma that can add a pleasant note to desserts.

Remember to cook your shortcrust pastry in a preheated oven and to adjust the cooking times depending on the thickness and type of preparation you are making.