Vegan Short Pastry Crust Recipes

VEGAN SHORTCRUST PASTRY (PIE CRUST)

Steps:

• Measure flour by gently spooning a heaping amount into the measuring cup then use the flat edge of a knife to scrape off excess.
• Add flour and salt to a large bowl and whisk together.
• Add half the butter (¼ cup) in small pieces to the flour. Use your hands to cut this butter into the flour until the pieces are about pea-sized. To cut the butter in, press on the pieces with your fingers to make the butter smaller and ensure each of these smaller pieces are coated in flour. Work as efficiently as possible to help keep the butter cold.
• Add the remaining vegan butter to the flour and cut this butter in, using the same technique as above; this time, keep these butter pieces larger, about the size of a nickel or penny. At this point there should be flour-coated pieces of butter throughout, but the mixture will still look grainy and there will be loose flour (it won't look like dough yet).
• Create a well in the center of the flour-butter mixture and add ice cold water (literally water with ice cubes in it to make sure it's very cold).
• Use a fork to mix water into the flour until everything is just mixed (as soon as there are no more dry pieces of flour, stop mixing). At this point the dough should form. If you press the dough together it will stick to itself and not just crumble away. It shouldn't be so sticky that it's sticking to your hands. If the mixture is too dry (not holding together) slowly add more water, ½ tbsp at a time. If it's too sticky, add some additional flour 1-2 tbsp at a time.
• Shape the dough into a round, flat disk and wrap in plastic wrap. Allow to rest in the fridge for at least 20 minutes, up to overnight. If you want to freeze the dough, this is the time to do that.
• When ready to roll the dough, preheat the oven using the temperature indicated in the recipe you're using to fill the pastry with. If blind-baking, set the oven to 400 °F.
• Sprinkle flour over your rolling surface and place the dough in the center of this. Sprinkle more flour over the top of the pastry dough.
• Gently roll using light pressure from the center of the dough to the edges. If the edges begin to crack, lightly press them together, avoiding getting extra flour in between the cracks (it shouldn't crack too much; if it is, not enough water was added to the dough).
• Continue rolling, adding extra flour to the top and bottom of the dough as needed (you can peel the dough up to add extra flour to the bottom). Roll to ¼ inch/ ½ cm thick.
• Transfer the dough to your baking dish. It's easiest to roll the dough onto the rolling pin then lift to transfer, unrolling loosely over the baking dish.
• Shape the pastry as needed, cutting excess dough from the edges.
• If blind baking, poke holes with a fork across the bottom (see pictures for indication of how many holes to poke). Bake for 15-20 minutes, until the top edges have browned and the crust is lightly crisped all over.
• If adding filling before baking, refer to the other recipe for baking directions.
• Enjoy your delicious, buttery and flaky vegan pastry!

VEGAN FLAKY PASTRY DOUGH

Steps:

• Place the flour, sugar, and salt in the work bowl of a food processor and pulse two or three times to combine. Separate the Earth Balance pieces and drop them into the dry ingredients. Pulse until the Earth Balance is partially combined. Drizzle the water over the mixture. Pulse until the dough comes together into several pieces. Divide the dough in half and form into two balls. Flatten both balls with your hands into 1-inch-thick disks. Wrap tightly in plastic wrap and refrigerate until ready to use.

VEGAN SHORT PASTRY CRUST

Steps:

• Lightly grease a pie pan and set aside. In a food processor, pulse the flour, sugar, and salt until combined. Add the Earth Balance and pulse for about 15 seconds (it will look like coarse meal). Slowly pour 1/4 cup water into the mixture and pulse until the dough is moist and holds together when pinched. If it's too dry, add a little more water.
• Flour a clean work surface and turn the dough out onto it. Divide into two balls, rolling one out into a 12-inch circle, starting from the center and rolling outward. Place into the pie pan and pinch together the edges of the crust around the pan. Roll out the second ball of dough into a 12-inch circle and either cut into long strips or keep as is.