Large-Batch All-Purpose Vegan Pastry Dough – a delicious recipe with flour, confectioners, salt, vegetable shortening, water, glass pie plates. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed.
2
Add shortening, pulsing until mixture resembles coarse meal.
3
Add 6 tbsp (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if its moist enough to hold together.
4
If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed.
5
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.
6
Wrap in plastic wrap and refrigerate for at least 30 minutes.
7
Variations
8
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
9
Almond-Scented Crust: Add 1 tsp (5 mL) pure almond extract along with the ice water.
357
kcal
Calories
1
g
Fat
76
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups (750 mL) all purpose flour, 2 tbsp (25 mL) confectioners (icing) sugar, 1/2 tsp salt (2 mL), 1 cup (250 mL) cold vegetable shortening, and more.
Yes, Large-Batch All-Purpose Vegan Pastry Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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