To make the pastry
A flaky crust depends entirely on two things: keep it cold and don't overwork it. My dough almost resembles crumbs when it goes into the fridge.
Mix flour, salt, and sugar in a large mixing bowl. Add cubes of very cold shortening to dry ingredients. Cut in with a pastry cutter or knife until a uniform crumbly mixture forms. Don't let it get warm!
Add about 3 tablespoon water and quickly mix in with a knife or pastry cutter. Add 2-3 more tablespoon as required. Dough should be crumbly and loose. Wrap tightly in clingfilm and place in freezer for 20 minutes.
To roll out the pastry
Divide dough roughly in half, it will still be a bit crumbly. Place dough ball between two sheets of clingfilm. Roll out thinly to suit your pie dish. If your dish is smaller than 8", you may have a few scraps left for decoration.
Remove top layer of clingfilm and line pie dish with dough, removing remaining clingfilm after lining. Repeat procedure for the pie lid.
Add filling to desired depth, pressing down gently to remove air gaps and provide a level surface.
Cover with remaining pastry, crimping the top and bottom edges, adding a few vent holes.
Bake in accordance with the rest of the recipe.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Shortcrust Pastry
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.