This versatile vegan pastry dough creates a flaky, golden crust that is perfect for both sweet pies and savory tarts. Made with simple pantry staples like all-purpose flour, salt, and cold shortening, this recipe delivers a tender texture without the use of butter or dairy. The key to success lies in keeping ingredients cold and handling the dough gently to ensure distinct layers. It is an excellent choice for holiday desserts, weekend baking projects, or any occasion where a homemade crust is desired. Easy to roll out and bake blind, this pastry forms a sturdy yet delicate base that elevates any filling you choose to add.
Wonderful Pastry 1
Description
This versatile vegan pastry dough creates a flaky, golden crust that is perfect for both sweet pies and savory tarts. Made with simple pantry staples like all-purpose flour, salt, and cold shortening, this recipe delivers a tender texture without the use of butter or dairy. The key to success lies in keeping ingredients cold and handling the dough gently to ensure distinct layers. It is an excellent choice for holiday desserts, weekend baking projects, or any occasion where a homemade crust is desired. Easy to roll out and bake blind, this pastry forms a sturdy yet delicate base that elevates any filling you choose to add.Ingredients
Directions
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In a large bowl, whisk together the all-purpose flour and salt.
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Using a pastry blender or two knives held in scissor-fashion, cut the chilled shortening into the flour mixture until the pieces resemble small peas.
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Drizzle in the ice water, one tablespoon at a time, mixing gently with your fingers or a fork until the dough just begins to hold together.
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Turn the dough out onto a lightly floured surface and gently form it into a flat round disk.
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If making a two-crust pie, divide the dough in half and form two disks. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
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On a lightly floured surface, roll out the dough into a circle large enough to fit an 8-inch or 9-inch pie plate.
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Carefully transfer the dough into the pie plate, pressing it gently into the corners and trimming any excess overhang to create an attractive edge.
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Using a fork, prick the bottom and sides of the crust closely and deeply to prevent puffing during baking.
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Refrigerate the prepared crust for 30 minutes before baking.
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Preheat oven to 450&# 194;°F (230ðC). Bake the crust for 15 minutes, or until golden brown.
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Check after 5 minutes; if large bubbles appear, prick them gently with a fork.
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Remove from oven and cool completely on a wire rack before adding your desired filling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep all ingredients cold for the flakiest crust. If your kitchen is very warm, refrigerate the dough for an additional 30 minutes before rolling.
For a two-crust pie, roll out only half of the dough at a time to keep it cool. Follow your specific pie recipe for filling instructions.
You can substitute vegetable oil for shortening, but the texture will be slightly more tender and less flaky.
This dough can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator overnight before rolling.
When blind baking, you can use pie weights or dried beans to keep the crust flat while it bakes.
