Making Vegan Shortcrust Pastry

Vegan shortcrust pastry is made with cold vegan block butter and plain flour - the technique is identical to classic shortcrust and the results are indistinguishable from dairy versions. The principles remain the same: keep everything cold, handle minimally, and rest in the fridge before rolling.

Step-by-Step: Making Vegan Shortcrust Pastry

1. Weigh 200g plain flour into a large, cold bowl. Add a good pinch of fine salt.
2. Grate 100g cold vegan block butter (from the freezer if possible) directly into the flour. Toss quickly to coat.
3. Rub the butter into the flour using your fingertips, lifting and crumbling, until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining.
4. Add 3 - 4 tablespoons of ice-cold water, one at a time, mixing with a palette knife after each addition.
5. Stop as soon as the pastry just comes together into a shaggy ball - do not knead.
6. Flatten into a disc, wrap in cling film and rest in the fridge for at least 30 minutes before rolling.

Chef's Tips

• Vegan butter from the fridge is usually softer than dairy butter - freeze for 15 minutes before using for easier grating.
• The resting period is non-negotiable - it relaxes the gluten, preventing shrinkage during baking.
• For sweet pastry, add 2 tablespoons of icing sugar and the zest of half a lemon to the flour before adding butter.

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