How to make Shortcrust Pastry with Oil: the light variant of the classic recipe

The shortcrust pastry with oil is a variant of the classic butter shortcrust pastry: a very simple dough to prepare, suitable for any type of tart and biscuits. Soft but crumbly, the absence of butter makes this shortcrust pastry ideal for lactose intolerant, but also lighter, therefore also suitable for those who have to be careful with the figure.

The shortcrust pastry with oil recipe is faster: it does not need to rest in the refrigerator and, unlike the classic dough, it can be prepared and used immediately. You can use it as a base for jam tarts, for elegant quick desserts, or to make very simple biscuits, delicious and nutritious at the right point.

How to make Shortcrust Pastry with Oil

Pour the flour into a bowl with the sugar, mixing well (1).

Add the yeast and a pinch of salt (2), stirring constantly.

Add the egg and yolk, then also add the oil (3).

Stir for a few seconds with a fork (4).

Transfer the dough onto a pastry board and knead it vigorously for a few minutes (5).

Use your dough to make pies or biscuits of various types: it does not need any rest (6).

Tips

For the recipe you can use the oil you prefer, also combining it with what will be the filling of your cake, such as rice oil or corn seed oil: you can also use an extra virgin olive oil provided that is of high quality.

Use this light shortcrust pastry to make layered cakes or tarts stuffed with jams or with a custard. Alternatively, you can add cinnamon and use it to create biscuits of various shapes to be served with tea or coffee.

If you prefer a preparation that is always light but without oil, try the vegan water-based shortcrust pastry. For a softer result, however, try the recipe of whipped shortcrust pastry.

How to make Shortcrust Pastry with Oil

Once made, we advise you to immediately use the shortcrust pastry with oil to create your desserts. Once cooked, you can keep it in the refrigerator 2-3 days tightly closed in an airtight container in the case of biscuits, while if you make a cake with cream do not keep it more than 12-24 hours.