Recipes
Large Batch All Purpose Vegan Pastry Dough
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FoodConnect.com Test Kitchen
- Categories: Pies & Tarts
- Servings: 8 change
- Calories per serving: 384
- Prep Time: 30 mins
- Cook Time: 0 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 384 | 19% |
| Fat 24g | 37% |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Carbohydrates 37g | 19% |
If you've been looking for a flaky pastry that doesn't include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie. Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson (Robert Rose, Inc.; October 2008; $24.95/trade paperback)
Ingredients
- 3 cups (75 mL) all-purpose flour
- 2 tablespoons (25 mL) confectioner's (icing) sugar
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) cold vegetable shortening
- 8 tablespoons (90 to 120 mL) ice water
Recipe Method
1. In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.2. Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For rolling and pre-baking instructions, see above.
Tips
I like to use a non-hydrogenated
Variations Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter. Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.
