Oil-based Vegan Shortcrust Pastry Recipe (No Butter/Margarine) | Vegan Pie Crust
An oil-based shortcrust pastry recipe that does not use any butter or margarine. This makes it more convenient but also a lot easier to work with. It is much lighter and retains the flakiness of a traditional pastry. This recipe uses aquafaba.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 8 slices, one pie dish, 24-cm or 9-inch diameter
- 320 g all-purpose flour (or pastry/cake flour), [2 1/4 cups]
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 90 ml sunflower oil (olive oil, grapeseed oil, vegetable oil or coconut oil are also good), [6 tablespoons, 80 g, 2.8 oz]
- 90 ml aquafaba [6 tablespoons], or substitute with 1 teaspoon lemon juice + 5 tablespoons [75 ml] non-dairy milk
Into a large mixing bowl, add the flour, baking powder and salt. Give the dry ingredients a mix and then add in the oil.
Start working with your fingers and mix the oil around. Then, similar to making shortcrust pastry, gently rub in the flour and oil mixture with your fingers to create something that eventually looks like fine breadcrumbs.
Add the aquafaba. You may need to add 1 tablespoon more depending on the flour type. What we want to achieve is a rather soft non-sticky dough. So, press the moistened flour mixture to form a dough. You can do this on the board if it is easier instead of in the bowl. But do not knead this mixture. Work as little as possible with it to form the dough.
Once a smooth ball is formed, you can proceed to rolling it out or you can keep it in the refrigerator for about 15 minutes before using it. This will firm it up a little bit and also produces a slightly better texture when baked.
The amount of dough in this recipe is enough for a 24-cm or 9-inch pie pan, or slightly larger. Roll out the dough to the size of the pan plus the depth. To transfer the dough into the pan, loosely wrap it around the rolling pin and then unwrap it onto the pan.
If the dough breaks, just fix it by pressing the pieces together. Shape and press the dough into the pan so that it fits snugly and then you can trim off any excess dough. You can re-roll these little bits for smaller pans or to cut out shapes to decorate the pie.
If you want to flute the edge, you can do this by lifting the dough from the edge and insert your index finger underneath it. Then pressing in on either side with the first two fingers of the other hand. Work in this way, all around. (The video above demonstrates this better).
To help the dough bake well and not puff up, prick it with a fork. You can also put some parchment paper on top of the crust with some weight onto it like dried beans, rice or baking beads to prevent it from puffing but I did not do this with this one as it does not seem to puff too much.
The crust itself will require 25 to 30 minutes to bake at 180 degrees Celsius or 350 degrees Fahrenheit. But for some recipes, you may need to only partially bake it before adding the filling, then bake again. So, go with the recipe.
Note: You can make this dough in advance and either freeze it or keep it for a day in the refrigerator. Then, just take it out and allow it to soften enough to be rolled out.
Link to Oil-based Vegan Shortcrust Pastry Recipe