Vegan Short Pastry Crust

Ingredients for Vegan Short Pastry Crust

• 325g plain flour, plus more for dusting

• 2 tablespoons sugar

• 1 teaspoon salt

• 240ml Earth Balance, chilled and cut into 1-inch pieces

• 60 to 120ml ice water

Lightly grease a pie pan and set aside. In a food processor, pulse the flour, sugar, and salt until combined. Add the Earth Balance and pulse for about 15 seconds (it will look like coarse meal). Slowly pour 60ml water into the mixture and pulse until the dough is moist and holds together when pinched. If it’s too dry, add a little more water.

Flour a clean work surface and turn the dough out onto it. Divide into two balls, rolling one out into a 12-inch circle, starting from the centre and rolling outward. Place into the pie pan and pinch together the edges of the crust around the pan. Roll out the second ball of dough into a 12-inch circle and either cut into long strips or keep as is.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.