Shortcrust pastry without butter is a light, quick, and incredibly versatile variation of the classic shortcrust pastry. Perfect for those with lactose intolerance or who simply don’t like butter. This version is ideal for making tarts, cookies, filled pastries, or bases for more elaborate cakes like pastiera or tartlets.
It can be prepared in a few minutes with simple ingredients that we almost always have at home: flour, sugar, eggs, vegetable oil, and a pinch of baking powder. The dough is elastic, easy to roll out, and doesn’t require long resting times. It also bakes perfectly, remaining crumbly but not dry, and keeps very well even days later.
Ingredients:
- 300 g (2 1/2 cups) all-purpose flour
- 80 g (1/3 cup) granulated sugar
- 80 ml (1/3 cup) vegetable oil
- 2 medium eggs
- 1 tbsp orange zest
- 1 tsp baking powder
- 1 pinch of fine salt
How to make shortcrust pastry without butter:
- Sift the flour with the baking powder into a large bowl. Add sugar and a pinch of salt. Mix with a spoon or by hand.
- Add the two eggs, vegetable oil, and orange zest to the center. You can also add lemon zest or vanilla as a substitute.
- Start mixing with a fork, then knead the dough with your hands. In a few minutes, you’ll have a smooth, soft, and non-sticky dough.
- Transfer the dough to a baking board and finish kneading. Now your dough ball is ready for preparation, as oil-based shortcrust pastry doesn’t need to rest after preparation, unlike classic shortcrust pastry.
Baking in the oven:
- For tarts: bake at 350°F (180°C) for about 30/35 minutes
- For cookies: bake at 340°F (170°C) for 12/15 minutes
- For tartlets or mini shells: bake at 350°F (180°C) for 15/20 minutes
Baking in an air fryer:
- For tartlets: bake at 320-340°F (160-170°C) for 12/15 minutes (shell only), filled at 320°F (160°C) for 18/22 minutes
- For cookies: bake at 320°F (160°C) for 7/9 minutes
- For tartlets or mini shells: bake at 320°F (160°C) for 10/12 minutes
Bon Appétit!
