Servings
Font
Back
4.6 from 42 votes

Olive Oil Pie Crust (Dairy-free)

This Italian olive oil pie crust is a game changer! It’s a super easy, dairy-free pie crust that’s light and crumbly. It works great for pies, tarts and cookies!

Prep Time
5 mins
Total Time
5 mins
Servings: 10
Calories: 252 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 150 g confectioner sugar
  • a pinch of salt
  • 90 ml extra-virgin olive oil
  • 1 medium egg
  • 1 medium egg yolk
  • Zest of 1 lemon
  • 1 teaspoon baking powder
  • 280 g all-purpose flour

Instructions

    Cup of Yum
  1. In a bowl, combine the sugar, a pinch of salt, the oil, the whole egg and the yolk, and lemon zest. Stir with a fork, gradually add ⅔ of the flour and the baking powder until the dough begins to form.
  2. Transfer the dough onto a work surface and continue to add the remaning flour, whilst working the dough with your hands until you have a smooth even dough (you might need a little less than 280 g). Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with cling film and chill for 30 min.
  3. Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies.

Notes

  • Recipe Tips:
  • • The secret behind a great olive oil shortcrust pastry is choosing a good quality extra-virgin olive oil.
  • Choose an extra-virgin olive oil that is light, not too acidic or fruity, so that it doesn’t over-power the delicate flavour of the pastry.
  • • To achieve a perfect melt-in-your-mouth crumbly texture, remember not to overwork the pastry.
  • This will ensure that the crust remains flaky and delicate and doesn’t turn tough after baking.
  • • Avoid using cold eggs when making the pastry, as it would lead to a non-homogenous pastry.
  • Instead, let the eggs sit on the kitchen counter for about 30 minutes before using them.
  • How to use:
  • Use this dairy-free pasta frolla to make cookies, pies or the popular Italian jam tart (crostata di marmellata).
  • Storing tips:
  • For later use, simply roll the pastry dough into a disk, wrap it with cling film and freeze for up to 1 month.
  •  

Nutrition Information

Calories 252kcal (13%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 36mg (12%) Sodium 57mg (2%) Potassium 36mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 50IU (1%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 37g 12%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 36mg 12%
Sodium 57mg 2%
Potassium 36mg 1%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 50IU 1%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.