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Vegan Shortcrust Pastry

Easy, 4-ingredient sweet shortcrust pastry dough without eggs or dairy.

Course Dessert
Cuisine vegan
Keyword vegan shortcrust pastry
Prep Time 10 minutes
Chill time 30 minutes
Servings 1 batch of dough
Calories 1477 kcal

Ingredients

  • 215 g Plain/all-purpose flour
  • 135 g Vegan margarine*
  • 15 g Icing sugar
  • 1 Tablespoon Ice cold water

Instructions

  1. Add the flour to a large bowl and rub in the margarine until you have a mixture that resembles breadcrumbs.

  2. Stir in the icing sugar.

  3. Add the cold water and stir gently until it starts to stick together, then use your (cold and clean) hands to press it into a ball of dough. It will seem crumbly at first but will come together.

  4. Wrap the dough in plastic wrap or put it in an airtight container and refrigerate for 30 minutes.

  5. Once chilled, remove from the fridge and gently press it in your hands to get rid of any cracks or crumbly bits. Use as directed in your pie or tart recipe.

Recipe Notes

  • *Use the spreadable type that comes in a tub, not the block.
  • If you want to bake the empty shell for a no-bake filling, please see the detailed post above for details.
  • You can store the wrapped dough in the fridge for 1-2 days. Bring it back to room temperature before rolling.
Nutrition Facts
Vegan Shortcrust Pastry
Amount Per Serving (1 batch of dough)
Calories 1477 Calories from Fat 684
% Daily Value*
Fat 76g117%
Sodium 828mg36%
Carbohydrates 173g58%
Fiber 8g33%
Sugar 15g17%
Protein 21g42%
* All values are an estimate only and will vary depending on the food brands used.