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Meatless Recipes Other

Olive Oil Shortcrust Pastry

a3 Olive Oil Shortcrust Pastry

 The highlight of a pie or tart for me lies on the shortcrust pastry. The crumbly and buttery crust, what’s not to like?  Especially for a butter lover like myself, naturally I love butter in any shape or form, let it be its solid self, soften, melted or crumbly form of a pastry. I’m impartial to all of the above ha!

I was venturing out to an unknown territory by making shortcrust pastry with olive oil. Will it be as crumbly? Will it be as rich and flavoursome? Will it be as good as the butter version?

I was going to say it would be “healthier” but I love butter too much to give it all up. One thing for sure was olive oil makes a lighter and less oily pastry. I actually tried the olive oil shortcrust pastry on quiche (recipe will be up later this week) which worked perfectly well together. Remember when you work with butter to make shortcrust pastry, it is essential that the butter doesn’t melt when you try to work the butter into the flour. Well, you don’t have this issue with olive oil especially with the heatwave I have been experiencing of late.

a7 Olive Oil Shortcrust Pastry

Olive Oil Shortcrust Pastry

(tweaked slightly on Italy in Small Bites by Carol Field)

What you’ll need to fill a 20cm (8 inched) tart pan:-

  • 200g (7 ounces) all-purpose flour + extra to dust the rolling pin & bench
  • Salt to taste (I used about a pinch)
  • 6 tbsps of olive oil + extra to grease the tart pan
  • 1/4 cup of cold water

Other: cling wrap, rolling pin, tart pan, fork, baking brush & at least 30 minutes refridgeration time

a16 Olive Oil Shortcrust Pastry

Method:-

In a mixing bowl, mix together flour and salt.  Then add in olive oil using a fork until resembles breadcrumbs. Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough. Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes. If you are using the dough on the same day, remember to preheat the oven to 190C/170C Fan/ 375F before working on the dough for the tart pan. Oil a tart pan using a baking brush thoroughly, i.e. bottom and side of the pan. Set aside. Roll the dough flat enough to cover the tart pan (you may need to dust the rolling pin & workstation with some flour to avoid the dough from sticking to them). In order to transfer the flatten pastry from the workstation to the tart pan, wrap the pastry around the rolling pin, center it over the pan and unwrap the pastry. Then try to fit the pastry into the side of the pan without stretching it too much. Use your fingers to press gently  into the fluted side of the tart pan. Make sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets. Also, trim the overhanging dough and use it to “patch up” the dough shortfall area (if any).  Lightly brush the surface with some oil and prick the bottom of the tart with a fork. Bake for 15 to 20 minutes or until the crust appears to be slight brown.

Note – You can blind bake the tart shell using the ceramic beads, dry beans or rice. I didn’t blind bake the shell and it puffed a little. So what I’ve done was to flatten the puffed-up bits using the side of a mug (super gently) while it’s hot.

a6 Olive Oil Shortcrust Pastry


49 Comments

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Comments

  1. narf7 says

    January 21, 2013 at 8:25 pm

    As a vegan living in rural Northern Tasmania, the bank is definately closed on most vegan alternatives to butter but this recipe gives me back a bit of hope that tarts, pies etc. might just be back on the menu in our household :). Cheers for this liberating recipe 🙂

    Reply
    • sam says

      August 29, 2015 at 8:18 am

      You can really use any kind of oil in similar proportions, so the range is huge… just play around with it.

      I have a friend who is terribly allergic to anything with even the slightest trace of milk in it, so I am always on the lookout for new recipes.

      As for your quiche, you can replace the cream in a quiche with evaporated soya milk (you can reduce it yourself so that the consistency is more simmilar to single cream, and you can thicken with arrowroot powder, rice powder or cornstarch. If you are not happy with those, you can use chick-pea flour to substitute for eggs and make the whole thing set.

      Hope you manage to get pastry back on the menu!!!

      Reply
  2. Dina says

    January 21, 2013 at 10:42 pm

    i so want to try this!!

    Reply
  3. Vespa Woolf says

    January 28, 2013 at 1:02 pm

    The pastry crust looks delicious. I’m glad to know this works with olive oil, although I also love butter. Thanks!

    Reply
  4. Kim says

    April 1, 2013 at 2:32 am

    Please would you have any suggestions for an olive oil puff pastry?

    Reply
    • Emily says

      April 1, 2013 at 10:18 am

      Hi Kim, do you mean what you can do with an olive oil puff pastry?

      I have made a quiche with this pastry which was also featured on my blog.

      http://www.fussfreecooking.com/meatless-recipes/goat-cheese-arugula-rocket-caramelised-onion-quiche/

      Reply
    • sam says

      August 29, 2015 at 8:23 am

      Kim!

      I have tried to make puff pastry with olive oil and it just does not work. You just get a slightly flakier version of a normal shortcrust pastry and waste a load of time making it.

      The problem is the basic physics of puff pastry: When making traditional puff pastry, you are layering your pastry with a solid fat, which puts a relatively thick layer of fat and air between each layer of your pastry, rolling and folding repeatedly.

      I would go with a solid vegetable fat, maybe palm or coconut butter, or any other 100% pure vegetable oil that is solid at room temperature.

      If you are living in a hot climate, this may not work at all, but if you can get your kitchen cold enough and work on a marble surface, try using solid coconut oil. Keep it in a tub in the fridge and make your pastry as usual. Be quick and work it sparingly.

      Would love to know the results!!

      Reply
    • Jorge Bizarro says

      January 23, 2016 at 1:01 am

      Yes…there is a way of making oil puff pastry: the Chinese way. The idea is to make layers using two different types of oil dough, being one of them very similar to butter in consistency. Here is a good example:
      https://www.youtube.com/watch?v=R3mzjA0ah94
      I guess that the number of turns will make it just a flaky oil shortcrust of a puffed pastry.

      Reply
      • Beka says

        March 29, 2016 at 5:36 am

        Yes that’s right, I’ve been using the Chinese pastry method to make a kind of puff pastry (doesn’t rise the way normal puff pastry does) that’s really flaky depending on how you handle it. The trick is to mix olive oil with flour for the “oil” layer

        Reply
  5. Lorena says

    May 14, 2013 at 7:12 am

    A lovely pastry for those of use going without butter (sigh). And a delicious looking blog – will explore more.

    Thanks.

    Reply
  6. Carolyn Hall says

    May 27, 2013 at 1:51 am

    Have just made a new friend who is lactose intolerant as well as gluten intolerant, my Hubby is also gluten intolerant, we both love pies and I will now be able to make some pies for our new friend.
    Thanks

    Reply
  7. Kristy says

    June 6, 2013 at 6:04 am

    I came across your recipe through google. I used this today for my chicken, white wine and leek pie it was soooo good. Thankyou. I also pinned it so I can use it again.

    Reply
  8. Deborah says

    June 27, 2013 at 6:33 pm

    Hi Emily, is it possible to make a sweet olive oil short crust pastry? If so what measurements of ingredients would I use? Many Thanks

    Reply
    • Emily says

      June 27, 2013 at 11:40 pm

      Hi Deborah,

      Unfortunately, I have not tried making this in a sweet version. However, I feel it would be possible to make a sweet version. If I were you, I would try the following:-

      200g (7 ounces) all-purpose flour + extra to dust the rolling pin & bench
      1/4 cup of fine sugar (caster sugar)
      7 tbsps of olive oil + extra to grease the tart pan
      1/4 cup of cold water (or slightly more until you can form a dough)

      As for the method, mix together flour and sugar together. Then add olive oil gradually until the mixture resembles breadcrumbs…

      Let me know how it turns out & happy baking!

      Regards
      Emily

      Reply
      • Annika says

        July 25, 2013 at 11:59 pm

        Hi there,

        I made an apple pie using your sweet shortcrust pastry recipe. Instead of using olive oil I used coconut oil – it was delicious! I also used wholemeal flour instead of white flour. So happy to have found a recipe that is vegan and a healthier alternative to store-bought pastry.
        I also tried your savory shortcrust recipe using the olive oil – absolutely scrumptious.

        Thanks for the great recipe!

        Reply
        • debby says

          October 27, 2013 at 12:42 am

          Hi Annika
          did you also add sugar to the sweet shortcust pastry recipe or just coconut oil? Sounds great! thanks for the tip

          Reply
  9. Chesca says

    July 8, 2013 at 12:49 pm

    Just tried this!! The shortcrust pastry is in the fridge now, hope it will taste great! 🙂 I always try to replace olive oil with butter, cause butter’s not a staple in my pantry and I’m way too lazy to buy one! Hahaha.

    Reply
    • Emily says

      July 8, 2013 at 1:03 pm

      I hope you’ll enjoy it! I know what you mean coz I am the same too hehe!

      Reply
  10. Maggie says

    July 23, 2013 at 2:52 pm

    Good recipe, thank you. Many years ago (30??) at a Tupperware party I was shown a recipe using oil for pastry. The demonstrator just put all the ingredients in a Tupperware lidded container and literally shook it up for a minute or two. It came out perfect. I lost the recipe which I always called shaker pastry and was not sure of the quantities but I’m now going to try it with your recipe. It is so easy!!

    Reply
    • Emily says

      July 23, 2013 at 11:24 pm

      Thanks sounds cool! I have just attended my first Tupperware party over here in Orange. Boy it was fun and I’ve picked some no fuss recipes from there too! 🙂

      Reply
  11. Romy says

    September 19, 2013 at 2:18 pm

    Hi i am always on diet and I use to do the pastry with natural youghart instead of butter, does oil is more fattening than yougart??

    Reply
  12. Sherley says

    November 14, 2013 at 2:28 am

    Realy quick pastry…
    8ozs Flour… 100 mls hot water… 100 mls oil…
    Shake together in a container with a lid.
    Then use straight away…

    Reply
  13. jo-ann brown says

    November 28, 2013 at 12:05 pm

    I watched a programme recently about how palm oil harvesting (which is in all vegan margarines) is destroying the habitat for the orang-utans and as I love pastry items was soooo pleased to find this recipe so I am going to make a tofu quiche tonight using it.

    Reply
  14. Vera Douglas says

    December 18, 2013 at 4:15 pm

    Nice pastry but I had trouble rolling it out – should I have let it come back to room temperature after it had been in the fridge?

    Reply
    • Emily says

      December 19, 2013 at 7:34 am

      If the dough appears to be hard (and hence your trouble rolling it out), then yes, allow the dough to come back to room temperature or until the dough softens and pliable. 🙂

      Reply
  15. Avril says

    February 5, 2014 at 11:47 am

    Thank you sooooooo much for this recipe!!! This will become the pastry for our once a week vegan seitan casserole from now on!!!

    Reply
  16. Bryony says

    April 11, 2014 at 3:34 pm

    I am cooking a meal for my friend’s Mum who has a lot of dietary restrictions and I was wondering if you had ever tried making pastry with olive oil and gluten-free flour? Any idea if it would work? Thanks a lot.

    Reply
    • Emily says

      April 13, 2014 at 12:06 am

      Hi Bryony,

      Unfortunately I have not worked with gluten-free flour before. But I will keep this in mind and try it out when I get a chance. Sorry for not being much help.
      Take care,
      Emily x

      Reply
    • Mari says

      March 4, 2015 at 12:33 am

      A bit old reply but hey, try brown rice flour or coconut flour for sweet pastry.

      Reply
    • Natalie says

      November 14, 2015 at 1:28 pm

      I just tried this with gluten-free flour and had to add an extra tbsp of oil but it did finally bind and appears to have worked – at least for my taste-buds!

      Reply
      • Emily says

        November 15, 2015 at 10:20 am

        Thanks for the feedback Natalie. I really appreciate that you shared your variation of the recipe. x Emily

        Reply
  17. Barbara says

    November 2, 2014 at 9:42 am

    Thank you for this wonderful recipe. I’ve been using it exclusively for quiches since stumbling across it a little while back. For a mushroom-leek quiche, I replaced a little of the olive oil with truffle oil, which worked out quite well.

    Reply
  18. Carolyn says

    March 19, 2015 at 4:12 am

    Hi can I use this pastry to make mini meat pies?

    Reply
    • Emily says

      March 19, 2015 at 10:02 am

      Hi Carolyn,

      I have not tried this pastry to make mini meat pies before, but I think it could work.

      Regards
      Emily

      Reply
  19. Beth Kehoe says

    April 22, 2015 at 10:28 am

    thank you so much. Just had my gall bladder out and obviously need to look at a healthier diet. I will try Coconut oil and probably rape seed oil also

    Reply
  20. Merie says

    March 21, 2017 at 3:39 pm

    Hi Kim, I just used your recipe as the base for a vegan pear and frangipane tart. It came out perfect! Substituted the olive oil with a mixture of sunflower and rapeseed oil and added 2 tbsp sugar. It was wonderfully crisp and flaky!

    Reply
  21. Romy Chaney says

    June 17, 2017 at 8:51 pm

    I found it way too dry and there wasn’t enough in quantity ! next time i would halve again and add more oil / water

    Reply
  22. Amy says

    June 28, 2017 at 8:31 am

    Is this meant to be 6 tsps? not tbsps? I started with tbsps and it wasn’t the consistency of breadcrumbs. But then I started again and added 6 tsps to 200g flour and it seemed right.

    Reply
    • Aini says

      May 7, 2019 at 1:06 am

      Omg. Same here! I used tbsp and It was way too much oil, I got oily flour.. Had to add quite a bit of flour to get it back to something usable…

      Reply
  23. taghag says

    December 25, 2017 at 9:49 pm

    I made my first pie pastry recently and was kind of shocked at how much butter it used – and I love butter! So I was very happy to find your recipe. I just tried it and the instructions were clear and easy to follow. I made it in the food processor and blind baked it using pennies as pie weights – with foil in between the pie and pennies!

    Mine turned out a little tough, but I’m sure it’s not you, it’s me. Perhaps too much water? It was successful enough for me to try it again, though. Thanks so much for sharing the recipe!

    Reply
  24. carole wright says

    August 24, 2018 at 10:08 pm

    Thanks so much for the recipe. I am following a dairy free and gluten free diet after an operation in January so I am delighted to find a recipe for pastry using olive oil. I am doing a family party so will have a go at an apple pie using a gluten free flour.

    Reply
  25. imane says

    September 24, 2018 at 7:02 pm

    this may sound like a silly question but can you make this pastry using plain flour?

    Reply
  26. Alice says

    December 24, 2018 at 1:27 pm

    Thanks so much for posting this recipe. I desparately wanted a vegan, palm oil free pastry recipe to make mince pies this Christmas. This recipe worked brilliantly and made fantastic mince pies. It was much easier to make than using butter or trex, although it wasn’t as easy to roll out without breaking. It tastes much less fatty than dairy pastry, and turned out like a cross between shortcrust and flaky pastry. Definitely a success and I will use this recipe again!!

    Reply
  27. Yasmin says

    May 13, 2019 at 1:20 pm

    Hi Emily,

    I want to use this recipe to make mini quiches for a crowd of 300 people. Can it be easily multiplied?

    Reply

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