Strawberry pie (butter free).

DI Chiara Maci | 12 Apr 2018


Shortcrust pastry without butter? Yes you can, with oil!

Crumbly, light and quick. Very fast to prepare and no need to rest.

With a different filling, you can also get a lactose-free snack.



For the cream

500g whole milk

2 eggs

100g sugar


1 vanilla bean

50g potatoe starch

For the shortcrust pastry

280g flour 00

100g sugar

1 big yolk

80g peanut oil (or very light olive oil or sunflower oil)

1 teaspoon of baking powder

1 lemon grated zest

1 pinch of salt

1 basket of strawberries to garnish


– Rinse strawberries and cut them into thin slices. Let them flavour into a bowl with a little lemon juice and sugar.

– Heat milk into a small pot with vanilla bean, cut longwise.

– Mix eggs with sugar and potatoe starch into another  container.

– Add boiling milk and mix everything over heat until the cream is thick. Let it cool down.

Dedicate yourself to the shortcrust pastry:

– Mix the whole egg, the yolk, sugar, a pinch of salt and oil into a bowl.

– Sift flour with baking powder and add them gradually, continuing to knead.

– You have to get an “elastic” dough.

– Spread dough with a pin over a countertop, lightly floured.

– Cover the selected mould, previously buttered and floured.

– Cover the surface with baking paper and fill the inside with dried beans or chickpeas for “blind baking”.

– Cook in preheated oven at 180c in static mode for 30/40 minutes, until golden brown.

– Let it cool down, take off the used beans and stuff with crème pat.

– Garnish with strawberries slices and serve.

Photo By Giulia Gattiglia
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