Need an easy vegan shortcrust pastry? I’ve got you covered! This recipe is quick, easy, and ready in a flash.
And no, you don’t need any weird and wonderful ingredients. Just a bit of vegan butter and almond flour.
The Best Vegan Shortcrust Pastry (Vegan Pâte Sucrée)
The best vegan shortcrust pastry is buttery and tender but able to withstand heavy fillings.
And this is it!
I’ve used this in simple lemon tarts, heavier ganache tarts, and even my legendary dairy free pumpkin pie!
The only thing you might not expect is the almond flour. But it plays a vital role, so don’t skip it!
Almonds are loaded with natural oils, so they ensure every inch of this pastry is rich and moist. Just be sure it’s finely ground, and you’re good to go.
How to Make Easy Vegan Shortcrust Pastry (Vegan Pâte Sucrée)
This recipe is enough for a standard pie shell (8-9 inches) with a bit left over for decorations.
Ingredients:
- 225 grams of All Purpose Flour (1 3/4 cups + 2 tablespoons)
- 75 grams of Almond Flour (3/4 cup)
- 60 grams of Powdered Sugar (1/3 cup + 3 tablespoons)
- 135 grams of Vegan Butter (2/3 cup)
- 30 grams of Iced Water (6 tablespoons)
Method:
- Chill or freeze the vegan butter until solid, grate it into a bowl, and keep it in the freezer until ready for use.
- Whisk the flour, almond flour, and powdered sugar in a large bowl until well blended.
- Add the frozen, grated butter to the bowl and mix with your hands, rubbing the butter lightly into the flour.
- Stop mixing when it looks like breadcrumbs. (some lumps of butter are okay)
- Add the iced water to the bowl and gently mix until the dough starts to come together. It should be slightly shaggy but not dry.
- Turn the dough onto a clean, lightly floured surface and gently knead until it works into a ball.
- Do not mix until it’s smooth, like cookie dough. Just work it until it holds together.
- If you have patches of dry dough, sprinkle a small amount of cold water in that spot and knead again.
- The dough should be pretty sticky but firm enough to handle.
- Press the dough into a disk, wrap it in cling film, and keep it in the fridge.