Olive oil shortcrust pastry

    Olive oil shortcrust pastry


    26 people made this

    About this recipe: Oil shortcrust is often recommended for beginners - the pastry holds together better and so is a little bit easier to handle, though a little less flaky than pastry made with butter or lard. Feel free to use sunflower oil or rapeseed oil interchangeably with olive oil, too.

    mumofsix Yorkshire, England, UK

    Makes: 1 shortcrust

    • 170g plain flour
    • pinch of salt
    • 1 egg
    • 1 tablespoon tepid water
    • 4 tablespoons olive oil

    Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Sift the flour and salt into a large mixing bowl. Beat the egg lightly with the water, and add with the olive oil to the flour mixture. Mix with a fork until the mixture resembles breadcrumbs.
    2. With your hands, gather together into a firm but pliable dough, handling as little as possible. Add more water only if the dough will not form a ball.
    3. Wrap the ball of dough in cling film and let the dough rest for at least 30 minutes at room temperature before rolling out and using in your favourite recipe to line a 20-23cm tin.
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    Reviews in English (2)


    perfect outcome! will always use this pastry )) thank you mumofsix  -  03 Aug 2016


    - Rated on  -  10 Jan 2016

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