This is a wonderful vegan shortcrust pastry recipe that will have you baking millions of pies and tarts in no time! It’s the easiest type of pastry to bake and it always tastes great.
Vegan Shortcrust Pastry
- Total Time: 24 hours 40 minutes
- Yield: 4 4.5 Inch Tart Cases 1x
Ingredients
Units
Scale
- 300 g plain flour
- 2 tbs icing sugar
- 1/2 tsp salt
- 150 g vegan butter
- 3 tbs water (ice cold)
- 3 tbs vegetable oil
- 1/4 tsp cinnamon
Instructions
- Have all ingredients in the fridge cold including your mixing bowl
- Using a food processor, pulse flour, salt and butter until crumbly and fine
- Add to cold bowl from fridge, add sugar and cinnamon and give a quick stir
- Using your hands make a well in the middle and pour in cold water and oil
- Using your hands make a twisting motion and blend flour and liquid together until it starts to stick together between your fingers
- Tip dough onto a floured surface and quickly knead together until it’s smooth
- Place into a lightly oiled bowl and leave in fridge over night
Notes
Once you roll out your pastry, make sure to let it chill for another 30 mins before you bake in the oven at 200C/392F. If you want to know how to blind bake your pastry, check out my video.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Dessert
Keywords: dairy free, egg free, vegan, vegan baking, vegan pastry, video
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Nice one! Worked well for my dairy free little girl (and everyone else!)
No temperature??
Ah sorry about that! It’s 200C/392F