Easy Vegan Pie Crust Pastry
dairy free, egg free, tart shell, vegan, vegan baking, vegan ganache, vegan pastry, video
10 inch pie crust
plain all purpose flour
vegan vegetable shortening
ice cold water
vanilla bean paste
Pre-heat your oven to 230C/450F
Have all ingredients in the fridge cold including your mixing bowl
Using a food processor, pulse flour, sugar and salt together to combined, then add shortening and pulse together until very crumbly and fine
Pour in cold water and vanilla and pulse together until it starts to form a dough
Empty pastry into your chilled glass bowl and using your hands kneed together into a smooth dough ball
Tip dough onto a floured surface and roll out to 5cm thick, making sure it's a completely even thickness
Add to your greased pie tin, trim the edges and pierce the bottom of the pastry with a fork or a knife
If you're baking the crust without filling, bake for 15 minutes and then reduce the heat to 205C/400F. Then bake for 2-5 more minutes until the crust is lightly browned.
NOTES: Keep your ingredients as cold as possible. This will reduce the amount of shrinkage for this recipe. Be aware there will be a small about of shrinkage.