{"id":634,"date":"2015-12-11T00:26:00","date_gmt":"2015-12-11T05:26:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/12\/11\/oil-based-vegan-shortcrust-pastry-recipe-no-buttermargarine-made-with-aquafaba\/"},"modified":"2020-01-10T02:58:30","modified_gmt":"2020-01-10T07:58:30","slug":"oil-based-vegan-shortcrust-pastry","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/oil-based-vegan-shortcrust-pastry\/","title":{"rendered":"Oil-based Vegan Shortcrust Pastry Recipe (No Butter \/ Margarine)"},"content":{"rendered":"\n

Unless you are making a crustless pie, for me, no matter the filling, a great pie is one that has a good base – a flaky, buttery crust. What\u2019s different in this shortcrust pastry<\/strong> is that it uses oil instead of butter or margarine.<\/p>\n\n\n\n

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While there are a few brands of vegan butter or margarine available on the market, the thing is, they are not available everywhere. So, this recipe makes it possible for those of you in that situation to still enjoy a good flaky delicious pie crust without the need for butter or margarine. <\/a><\/p>\n\n\n\n

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It might also be just a little bit healthier although that is not the main reason I am using oil here, but this oil-based crust is certainly a lot easier to work with. It literally takes away the hassle of trying not to over-handle the dough so as not to melt the butter, as it is the case with traditional shortcrust pastry. If you live in cold regions, this is not much of an issue. But in hot weather, it\u2019s almost impossible to get the butter to stay solid after just 5 minutes outside of the fridge.<\/p>\n\n\n\n

This oil-based crust, ironically enough, is also less oily and much lighter. Baking powder is not an ingredient that you would normally use in shortcrust pastry but I have used it in this recipe to keep the texture a little bit lighter as the oil alone with tend to make it dense.<\/p>\n\n\n\n

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In this recipe, I am using aquafaba. That\u2019s the fancy name for bean juice or chickpea brine or water which I have talked about before<\/a>. It\u2019s the liquid that you collect from a can of beans, like chickpeas, white beans or butter beans. I\u2019ve made my own aquafaba as I boil the beans from dry. So, after they are cooked, save the water in which they have been boiling. You can reduce this water to make it thicker. For this recipe though, we don\u2019t need it to be too thick. So, the amount you\u2019ll need will depend on the flour and the oil that you are using. I have used 6 tablespoons but you may need a little bit more or less.<\/p>\n\n\n\n

For shortcrust pastry, I would recommend that you use weight measurement rather than volume as it is more precise and will ensure optimum results.<\/p>\n\n\n\n