Shortcrust pastry without butter and eggs

Name: Shortcrust pastry without butter and eggs
Prep time: 15 min
Total time: 15 min
Yield: 0
Ingredients: Type 00 flour 4 cups; Whole cane sugar 1 cup; Sunflower seed oil ½ cup; Water at room temperature 0.4 cup; Lemon peel to grate ½; Orange peel to grate ½; Baking soda 1 pinch; Fine salt 1 pinch

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434

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 434
Carbohydrates g 67.4
of which sugars g 34.8
Protein g 6.3
Fats g 14.4
of which saturated fat g 2.06
Fiber g 2.1
Sodium mg 9

Difficulty: Easy
Prep time: 15 min
Makes: pieces
Cost: Very low
Note + the resting time of the pastry in the refrigerator (at least 1 h)

PRESENTATION

Vegan shortcrust pastry is, honestly, a tasty surprise. Really. You wouldn't think it could be so tender without butter or eggs, but it is. In Italy, this eggless shortcrust pastry is often made with oil and water, and here's the thing, it gives it a lightness that's sometimes missing from the classic versions. Many folks go for whole cane sugar—adds a deeper flavor and a golden, rustic look. And yeah, a pinch of bicarbonate ensures the dough is crisp, perfect for cookies or a sweet tart base. The best part? It is quick. A few minutes to mix this vegan shortcrust pastry—seriously good—and you're set to bake.

Across Italy, more people are embracing dairy-free shortcrust pastry. They're getting into plant-based baking, or maybe they're just after an easy, fuss-free dough. You know? It's fun seeing this simple, egg-free tart crust pop up at family tables. Often filled with homemade jam or shaped into crunchy cookies, it's a treat. Some regions get creative with oils, using olive oil for that extra aroma or lighter oils for a milder taste.

What's awesome is how this plant-based pastry recipe sparks creativity. You can roll it thin for a crisp tart shell or leave it a bit moist for a softer bite. And no heavy dairy here—light and easy to handle. Perfect for switching up desserts or a quick fix for guests. This kind of egg-free baking captures the Italian spirit—super inventive and resourceful. Plus, it delivers something that tastes really sweet and fits almost any occasion. Whether you're a seasoned baker or just diving in, this pastry offers flexibility, letting you enjoy Italian baking traditions with a modern twist. And the taste? Really, really good.

How to prepare Shortcrust pastry without butter and eggs

To make the shortcrust pastry without butter and eggs, pour the raw cane sugar into the bowl of a stand mixer with a paddle attachment 1 along with the water 2. Flavor with the grated lemon zest 3.

Also add the grated orange zest 4 and the salt 5. Turn on the stand mixer at low speed and mix for a minute, then pour in the seed oil 6.

Add the flour and baking soda 7 and mix in the stand mixer again until you get a soft and homogeneous dough 8. Transfer the dough to the work surface and form a loaf, then wrap it in plastic wrap 9 and let the pastry rest in the refrigerator for at least an hour. After the resting time, your shortcrust pastry without butter and eggs is ready to be used!

Storage

The shortcrust pastry without butter and eggs can be stored in the refrigerator for 5 days. You can freeze it for up to one month.

Advice

You can flavor the shortcrust pastry without butter and eggs with the seeds from a vanilla pod, cinnamon, ground ginger, or cocoa!

If you prefer, you can use granulated sugar instead of raw cane sugar, but you will get a less aromatic flavor.

If you don't have a stand mixer, work the dough by hand as quickly as possible to prevent gluten formation.

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

Shortcrust pastry without butter and eggs

PRESENTATION

How to prepare Shortcrust pastry without butter and eggs

Storage

Advice

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