All-Purpose Vegan Pastry Dough
Published by Robert Rose
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.
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.
Total Timeunder 30 minutes
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
- 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
In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
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.
2008 Julie Hasson