Eggless Shortcrust Pastry

Name: Eggless Shortcrust Pastry
Prep time: 10 min
Total time: 10 min
Yield: 0
Ingredients: Type 00 flour 4 cups; Butter cold 1 ¼ cup; Brown sugar 1 cup; Water at room temperature ¼ cup; Vanilla extract ½ tsp; Fine salt 1 pinch

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459

Calories per serving

Vegetarian

Energy Kcal 459
Carbohydrates g 57.7
of which sugars g 20.7
Protein g 5.6
Fats g 22.9
of which saturated fat g 13.3
Fiber g 1.2
Cholesterol mg 68
Sodium mg 134

Difficulty: Very easy
Prep time: 10 min
Makes: persone
Cost: Very low
Note + 30 min. of resting the dough in the refrigerator

PRESENTATION

Eggless shortcrust pastry, or pasta frolla senza uova in Italy, is like, super versatile. I mean, it's celebrated for being simple but really really adaptable. Across Italian regions, it's the go-to for classic treats like jam crostate, tender cookies, and crispy tart shells. The dough skips the eggs, yet it still gets that moist, smooth texture with just the right mix of flour, butter, and sugar. Kids love helping out, pressing the dough or shaping it into little cookies. Seriously fun family activity. With eggless shortcrust pastry, you can tweak recipes based on what's in your pantry. In Northern Italy, they often use more butter for a richer taste, while down south, they prefer a lighter feel. Pretty simple. No fancy ingredients or extra steps are needed. It works great for a vegan shortcrust pastry if you use plant-based butter. No eggs? No problem. And it holds together and bakes beautifully. Switching to an eggless pie crust doesn’t lose the flavor or texture Italians adore. Without eggs, the dough stays light, ideal for a flaky or golden crust. For sure, this dough is a game changer for those with food allergies or on plant-based diets. Rolling it out gives you a soft yet sturdy pastry that pairs well with tons of fillings—sweet fruit preserves, chocolate, or nuts and citrus zest, just like in Tuscany and Sicily. It’s one of those eggless baking recipes you'll come back to again and again because you can make a big batch and freeze some for later. Whether you’re crafting a vegan pie crust for a birthday crostata or baking cookies on a rainy day, eggless pasta frolla gives you that classic comfort. And listen, with countless ways to adapt it, this eggless pastry dough keeps dessert time fun, easy, and just a little buttery—exactly how Italian families love it.

How to prepare Eggless Shortcrust Pastry

To prepare the eggless shortcrust pastry, pour the flour and cold butter from the fridge into the bowl of a stand mixer fitted with a paddle attachment 2, add the salt 2 and vanilla extract 3 and mix for 3 minutes.

Meanwhile, pour the brown sugar and room temperature water into a separate bowl 4 and mix well 5. Add the water and sugar mixture to the dough 6 and start the stand mixer again.

You should obtain a smooth, homogeneous, and compact dough 7. At this point, transfer the dough onto the work surface and form a loaf 8, cover with plastic wrap 9 and let it rest in the refrigerator for at least 30 minutes before using it. Your eggless shortcrust pastry is ready!

Storage

The eggless shortcrust pastry can be stored in the refrigerator for 3 days, wrapped in plastic wrap. You can freeze it for up to a month.

Tip

The eggless shortcrust pastry can also be flavored with grated lemon or orange zest. With these quantities, you can make a tart with a diameter of 9.5 inches.

You can also work the mixture by hand, but you will need to work the ingredients very quickly, preferably on a cold surface.

For the translation of some texts, artificial intelligence tools may have been used.

Eggless Shortcrust Pastry

PRESENTATION

How to prepare Eggless Shortcrust Pastry

Storage

Tip

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