Vegetarian shortcrust pastry

Preparation:

Preparation: The flour is mixed briefly with the oil, salt and enough cold water to mix the ingredients well. Do not use your hands to knead but use a wooden spoon. This is to prevent the gluten in the flour from hardening and the dough to be too compact. Roll out the dough with a rolling pin into a thin layer and place it in the oiled pan, making the edges high enough to enclose the filling. Prick the dough with a fork and put it in the oven, on a low heat, for about 15 minutes. Put a filling of your liking on it (if this is salty, as in the case of vegetables, these must already be cooked) and put it back in the oven to finish cooking. Variations: if you use the shortcrust pastry to prepare a dessert, mix it with natural apple juice instead of water.