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vegan pastry, pastry, dairy free pastry,
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Vegan Shortcrust Pastry

Cuisine Dessert
Keyword dairy free, egg free, vegan, vegan baking, vegan pastry, video
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 day 40 minutes
Servings 4 4.5 Inch Tart Cases

Ingredients

  • 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
  • ¼ 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.