Vegan Shortcrust Pastry
A no-nonsense recipe to ensure that a delicious pie is just at your fingertips!
1
8" double pie crust
Equipment
- Rolling Pin
Ingredients
- 260 g Plain Flour - (all purpose)
- ¼ tsp Salt
- ¼ tsp Sugar
- 150 g Shortening - Vegetable, like Trex or Crisco
- Iced Water
Instructions
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.