The dairy-free pie

The dairy-free pie

Category: Dessert

Preparation time: 1 hour and 15 minutes

Servings: 9 – 10 (circle ∅ 24 cm)

Difficulty: Easy

Cost: Economic

Other: Dairy-free




  • 300g extra-fine flour

  • 100g sugar

  • 100g olive oil

  • 2 whole eggs

  • 1 tbsp backing powder

  • ½ lemon zest (or ½ tsp of vanilla flavouring)

  • 1 pinch salt


  • 350g jam of your choice without sugar

  • 2 tbsp water

  • 1 pinch salt




  1. Break the eggs and separate the yolks from the whites, keeping apart the egg whites
  2. Put the yolks into a bowl and whisk, add slowly olive oil and mix well
  3. Add sugar stirring continuously
  4. Sift the flour on the rolling board, form a mountain and add the backing powder, the lemon zest (or vanilla flavouring) and a pinch of salt
  5. Add the mixture to the flour and work it with your hands until it is well absorbed
  6. Add the egg whites and mix until you get a soft dough. Wrap it in a canvas
  7. Let it rest in the fridge for at least 30 minutes
  8. In the meantime, pour the jam into the mixer with a couple of water tablespoons and 1 pinch of salt and whisk it briefly to make it smooth and easily spreadable
  9. Roll out 2/3 of the dough with rolling pin by making a thin layer and place it in a baking sheet covered with baking paper. Leaving apart a small quantity to make the strips
  10. With a trowel evenly distribute the jam in an uniform layer
  11. Roll out the remaining part of the dough (1/3), with a toothed wheel cut the strips and place them over the filling, crosswise.
  12. Bake at 180 °C for 30 minutes in a ventilated oven, until a golden crust has formed on top
  13. Cool completely and serve at room temperature.


You can also use the pie crust’s dough to prepare some good and delicious cookies







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