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

Comments: 0


If you’ve been looking for a flaky pastry that doesn’t include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.

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


  • 3 cups (750 mL) all purpose flour
  • 2 tbsp (25 mL) confectioners (icing) sugar
  • ½ tsp salt (2 mL)
  • 1 cup (250 mL) cold vegetable shortening
  • 6 to 8 tbsp (90 to 120 mL) ice water


  • One or two 9-inch (23 cm) glass pie plates, 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 6 tbsp (90 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 divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.


Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.

Almond-Scented Crust: Add 1 tsp (5 mL) pure almond extract along with the ice water.


I like to use a nonhydrogenated vegetable shortening, as it’s a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.

© 2008 Julie Hasson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on one 9-inch pie crust.

1620kcal (81%)
29mg (3%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
585mg (24%)
26g (130%)
104g (161%)
9mg (48%)

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

food-to-live-by Food to Live By
by Myra Goodman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-provence-cookbook The Provence Cookbook
by Patricia Wells
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau

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?