Name: Vegan Shortcrust Pastry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 165 g all-purpose flour (plain flour); 100 g vegan butter (block-style, cold, cubed); 25 g granulated sugar (use organic if based in US); ½ teaspoon sea salt; 1 tablespoon non-dairy milk; ½ teaspoon vanilla extract (optional)

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Introduction

This vegan shortcrust pastry is a versatile and delicious base perfect for sweet or savory tarts. Made with simple ingredients, it creates a tender, flaky crust without any animal products. Whether you’re new to vegan baking or just want a reliable pastry recipe, this one is easy to prepare and bake.

The image shows one single layer of a golden-brown baked tart crust with a light, flaky texture. The crust has a slightly raised edge with thick, pressed ridges around its circle. The base of the crust has many small fork holes evenly spread out, showing a smooth, dry surface. The tart shell sits on a round white marbled board, with a blurred background that includes a few bowls and a cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

165 g all-purpose flour (plain flour)
100 g vegan butter (block-style, cold, cubed)
25 g granulated sugar (use organic if based in US)
½ teaspoon sea salt
1 tablespoon non-dairy milk
½ teaspoon vanilla extract (optional)

Instructions

Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease the base and sides of a round 9″ tart tin with oil or vegan butter. Optionally, dust with flour or line the base with parchment paper.
Step 2: In a food processor, combine the flour, cold vegan butter, sugar, salt, non-dairy milk, and vanilla extract. Blitz for a few seconds until the mixture forms a loose dough.
Step 3: Shape the dough into a ball, flatten it into a disc, wrap it in clingfilm or place in an airtight container, and refrigerate for 30 minutes to chill.
Step 4: On a floured surface, roll out the chilled dough so it extends about one inch beyond the tart tin’s circumference. Carefully drape the pastry over the tin and gently press it into the sides. Trim the excess pastry around the edges to allow for slight rising. Prick the base several times with a fork.
Step 5: To parbake, place a parchment paper circle over the pastry and fill the base with dried beans, rice, lentils, or baking beads. Bake for 15 minutes, then remove the weights and parchment paper.
Step 6: For full blind-baking, return the tart shell to the oven and bake for another 12–15 minutes until light golden brown. Cool completely on a rack before adding your chosen filling.

Tips & Variations

For a sweeter crust, increase the sugar slightly or add a pinch of cinnamon.
If you don’t have a food processor, use your fingers or a pastry cutter to rub the vegan butter into the flour until the mixture resembles breadcrumbs before adding the milk and vanilla.
Try swapping the vanilla extract for lemon zest for a citrus twist.

Storage

Store the uncooked pastry dough wrapped tightly in clingfilm or placed in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to 2 months and thaw overnight in the fridge before use. Fully baked pastry can be kept in an airtight container at room temperature for 1-2 days.

How to Serve

A single-layer golden-baked tart crust sits in a fluted round white tart pan. The crust has a smooth, slightly uneven surface with small fork holes scattered evenly over the base. The edges are crimped and a bit darker than the base, showing a crisp texture. The tart pan is placed on a white marbled round board. In the blurred background, there are kitchen items including a glass jar with flour and a wooden scoop, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pastry without a food processor?

Yes, you can. Simply use your fingers or a pastry cutter to rub the cold vegan butter into the flour mixture until it looks like coarse breadcrumbs, then add the liquid ingredients and mix to form a dough.

How do I prevent the pastry from shrinking while baking?

Make sure you chill the dough thoroughly before rolling and baking. Avoid stretching the pastry when fitting it into the tart tin, and use baking weights during parbaking to help the crust keep its shape.