← Back to Search Results
All-Purpose Vegan Pastry Dough Default

Comments: 0


This makes a great all-purpose flaky pastry, perfect for filling with luscious summer fruit. It’s an old-school recipe, probably similar to the one that your grandmother made. The pastry dough is great for filled pies and prebaked crusts, especially if you want to eliminate dairy from the dessert.

Yield: Makes enough dough for one 9-inch (23 cm) single-crust pie


  • 1½ cups (375 mL) all purpose flour
  • 1 tbsp (15 mL) confectioners (icing) sugar
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) cold vegetable shortening
  • 3 to 5 tbsp (45 to 75 mL) ice water


  • 9-inch (23 cm) glass pie plate, greased


1. In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.

2. Add 3 tbsp (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it’s moist enough to hold together. If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.


I like to use a non-hydrogenated vegetable shortening, as it’s a much healthier choice.


Savory Crust: Omit the sugar in this recipe and use it to make savory pies and tarts.

Savory Herbed Crust: Omit the sugar and add 2 to 3 tsp (10 to 15 mL) dried herbs, such as dried dill, or a combination of mixed dried herbs, such as parsley, dill and marjoram.

© 2008 Julie Hasson

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

205kcal (10%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
73mg (3%)
3g (16%)
13g (20%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?