If you’re on the hunt for a delightful base that’s both delicious and compassionate, look no further than this Vegan Shortcrust Pastry Recipe. It’s a wonderfully flaky, buttery pastry without any animal products, perfect for tarts, pies, or quiches. With a tender crumb and just the right amount of sweetness and salt, this pastry brings out the best in plant-based baking and is sure to become a staple in your kitchen.
Ingredients You’ll Need
These ingredients are simple, yet each one plays a vital role in creating that perfect vegan shortcrust pastry texture and flavor. From the buttery vegan butter that adds richness, to the flour that forms the dough’s structure, everything comes together beautifully.
- 165 g all-purpose flour (plain flour): The foundation of your pastry, providing structure and lightness.
- 100 g vegan butter (block-style) (cold, cubed): Essential for that flaky, buttery texture without any dairy.
- 25 g granulated sugar (organic if in the US): Adds a subtle sweetness that balances the pastry perfectly.
- ½ teaspoon sea salt: Enhances the flavors and rounds out the sweetness.
- 1 tablespoon non-dairy milk: Helps bind the dough and adds moisture without heaviness.
- ½ teaspoon vanilla extract (optional): Provides a lovely aromatic note, especially great if making sweet dishes.
How to Make Vegan Shortcrust Pastry Recipe
Step 1: Preheat and Prepare Your Tart Pan
Start by warming up your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease a 9-inch tart tin using a touch of oil or vegan butter and dust with flour if you like. For extra ease when removing the tart, line the base with parchment paper. This simple step ensures your pastry lifts out smoothly after baking.
Step 2: Mix and Chill the Dough
Pop the flour, cold cubed vegan butter, sugar, sea salt, non-dairy milk, and vanilla extract (if using) into a food processor. Pulse until the mixture resembles a loose dough, with bits of butter still intact to create that signature flakiness. Form the dough into a ball, flatten it into a disc, wrap it well, and chill in the fridge for 30 minutes. This rest helps the gluten relax and makes rolling easier.
Step 3: Roll Out the Dough
On a floured surface, gently roll out your chilled dough to be about an inch larger than your tart tin. This extra pastry allows the edges to rise slightly above the sides, creating a lovely crust edge. Carefully lift and ease the dough into the tin, trimming away any excess with a knife or pastry scissors. Don’t forget to prick the base several times with a fork to prevent puffing during baking.
Step 4: Parbake the Pastry
To ensure the pastry base cooks fully, place a parchment paper circle larger than the tart on top of the dough. Fill it with dried beans, rice, lentils, or baking beads to weigh it down. Bake for 15 minutes, then carefully remove the weights. If your filling cooks in the oven, follow its instructions from here. Otherwise, proceed to the next step for full blind-baking.
Step 5: Blind-bake for a Fully Cooked Crust
After parbaking, return the tart shell to the oven and bake for an additional 12-15 minutes until the pastry is light golden brown. This step guarantees a sturdy and crisp crust that won’t get soggy when filled with cream or other no-bake fillings. Let it cool completely in the tin on a rack before you add your favorite fillings.
How to Serve Vegan Shortcrust Pastry Recipe
Garnishes
A beautifully baked vegan shortcrust pastry is like a blank canvas. Consider fresh fruit slices, edible flowers, or a dusting of powdered sugar to add color and elegance. For savory pies, fresh herbs like thyme or rosemary sprinkled just before serving elevate the dish wonderfully.
Side Dishes
When serving savory pies made with this Vegan Shortcrust Pastry Recipe, pair them with fresh salads dressed lightly with lemon vinaigrette or roasted seasonal veggies to keep the meal vibrant and balanced. For sweet tarts, a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream complements the rich crust beautifully.
Creative Ways to Present
Don’t just stop at the classic tart! Use this Vegan Shortcrust Pastry Recipe to create mini hand pies perfect for picnics, or flatten and cut into shapes to make charming cookie-like treats. Experimenting with lattice tops or decorative edges adds a personal touch that will delight any guest.
Make Ahead and Storage
Storing Leftovers
If you have leftover pastry dough, no worries! Wrap the disc tightly in clingfilm and keep it refrigerated for up to two days, ready to roll out and bake when inspiration strikes.
Freezing
This vegan pastry freezes beautifully. Wrap it securely and freeze for up to two months. When you’re ready to use it, simply thaw overnight in the fridge—this makes spontaneous baking a breeze!
Reheating
For baked goods made with this pastry, a quick warm-up in the oven at a moderate temperature will refresh that crisp texture. Avoid the microwave as it can make the crust soggy or chewy.
FAQs
Can I make this Vegan Shortcrust Pastry Recipe without a food processor?
Absolutely! You can use the classic method by rubbing the cold vegan butter into the flour with your fingertips until the mixture resembles coarse crumbs, then adding the wet ingredients and bringing everything together gently to form the dough.
What can I use if I don’t have non-dairy milk on hand?
Water works in a pinch, though non-dairy milk like almond, soy, or oat milk adds a bit of richness and flavor. For neutral taste, use unsweetened varieties.
Is this pastry suitable for gluten-free baking?
This particular recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for pastry, but results may vary. Be sure to follow a gluten-free shortcrust pastry recipe tailored for those flours.
How do I make sure the pastry doesn’t shrink while baking?
Chilling the dough before rolling and after lining the tin is crucial. Also, avoid stretching the dough into the pan. Using baking beads or beans to weight the crust during parbaking helps keep its shape perfectly intact.
Can I add flavors directly to the dough?
Yes! Adding herbs, spices, or citrus zest to the dough is a fantastic way to tailor it to sweet or savory dishes. Just keep additions moderate to not affect the dough’s texture adversely.
Final Thoughts
Once you master this Vegan Shortcrust Pastry Recipe, you’ll have a truly versatile base to create countless delicious dishes. Whether your passion lies in sweet fruit tarts or savory pies, this pastry blends simplicity and flavor effortlessly. Give it a try, and I promise it will become one of your favorite go-to recipes for homemade plant-based baking.
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Vegan Shortcrust Pastry Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings (enough for one 9-inch tart shell)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan/Western
- Diet: Vegan
Description
This Vegan Shortcrust Pastry recipe offers a buttery, flaky, and tender base perfect for a variety of vegan tarts and desserts. Made with all-purpose flour, cold vegan butter, and a hint of vanilla, this plant-based pastry can be parbaked or blind-baked to suit your filling needs. It’s simple to prepare, adaptable, and ideal for anyone seeking a dairy-free, egg-free pastry alternative with a delightful homemade touch.
Ingredients
Pastry Ingredients
- 165 g all-purpose flour (plain flour)
- 100 g vegan butter (block-style, cold, cubed)
- 25 g granulated sugar (organic if in the US)
- ½ teaspoon sea salt
- 1 tablespoon non-dairy milk
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease the base and sides of a 9-inch round tart tin with oil or vegan butter, and lightly dust it with flour. Optionally, line the base with parchment paper to prevent sticking.
- Mix and chill the dough: In a food processor, combine the flour, cold cubed vegan butter, sugar, sea salt, non-dairy milk, and vanilla extract. Blitz for a few seconds until the mixture forms a loose dough. Shape the dough into a ball and flatten it into a disc. Wrap tightly in clingfilm or place in an airtight container and refrigerate for 30 minutes to chill.
- Roll out the dough: On a floured surface, roll out the chilled dough so it extends about an inch larger than the tart tin’s circumference. Use a rolling pin to lift the dough over the tart tin, gently pressing it into the sides. Trim the edges with a knife or pastry scissors, allowing the dough to rise slightly above the tin’s edge. Prick the base all over with a fork to prevent bubbles during baking.
- Parbake the tart shell: Cut a parchment paper circle slightly larger than the tart and place it on top of the pastry. Fill the lined shell with dried beans, rice, lentils, or baking beads to weigh it down. Bake in the preheated oven for 15 minutes to partially cook the crust. Carefully remove the weights and parchment paper before proceeding.
- Blind-bake for fully baked crust: After parbaking, return the tart shell to the oven and bake for an additional 12-15 minutes at the same temperature until the pastry is light golden brown and fully cooked. Remove from oven and place the tin on a cooling rack. Let it cool completely to room temperature before removing from the tin and adding any fillings like pastry cream or lemon curd.
- Storage: Store any uncooked pastry dough in the refrigerator for up to 2 days by tightly wrapping the disc with clingfilm or wrapping it in plastic wrap inside the tart tin. For longer storage, freeze the dough for up to 2 months and thaw overnight in the refrigerator before use.
Notes
- Cold vegan butter is essential to achieve a flaky texture in the pastry.
- Vanilla extract is optional but adds a subtle sweet flavor to the crust.
- Pricking the dough with a fork helps prevent puffing during baking.
- Blind baking fully cooks the crust making it perfect for no-bake or fridge-set fillings.
- Dried beans or baking beads are reused solely for weighing down the crust during parbaking and should not be eaten.
- This pastry is vegan and dairy-free, suitable for plant-based diets.
- Make sure not to overwork the dough to keep it tender.
