Large-Batch All-Purpose Vegan Pastry Dough
Published by Robert Rose
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.
NotesI 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.
Total Timeunder 1 hour
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
- 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
In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
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.
2008 Julie Hasson