Shortcrust Pastry, Vegan

A crisp pastry for Vegan and Dairy Free diets that is good for sweet and savoury pies and quiches.

Cooking this pastry is the same as any shortcrust pastry, using a similar proportion of fat to flour. I use an organic coconut oil rather than a milk-free vegetable shortening for this pastry because the coconut oil has no additives and, being solid at room temperature, it makes a crisp pastry. It does give a delicate hint of coconut that I find sweet and pleasant; however, it is disguised with the stronger flavours in the filling if this is to your preference

Diets for which Vegan Shortcrust Pastry is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Nut Free, Vegan and Vegetarian.


Preparation: 15 + 10 mins (+chilling time) | Cooking: 20 mins | Serves: 6-8

220gm (1 1/2 cups) flour, plain*
1/2 tsp salt
90 gm (3 oz) coconut oil**
1 tbsp sugar***
120 ml (8 tbsp) water, cold


SIFT the flour and salt.
GRATE or finely chop the coconut oil into the flour and salt mix.
RUB the oil into the flour as you do for any pastry, making fine crumbles. (If using a food processor to mix the dough, use the pulse technique.)
ADD 90 ml (6 tbsp) water and mix in.
ADD more water, as necessary, to bind the flour, creating a ball of dough.
WRAP the dough in cling film and refrigerate for a minimum of 30 minutes.
DUST a surface lightly with flour.
ROLL the dough to fit the size of your pie tin. (Adequate pastry for a 25cm (10 inch) pie tin. If the chilled pastry is too solid to roll, leave it to warm slightly.)
CHILL the pastry for 15 minutes after lining the pie tin with it.
PREHEAT the oven to 200 C/400 F/ Gas 6 as the pastry is chilling.
TRIM the edges of the pastry ready for baking.
LINE the pastry with foil and fill the foil with rice or beans, ie blind bake.
BAKE for 10 minutes.
REMOVE the foil and beans and return to the oven to continue baking the pastry for a further 5 minutes. (The pastry should have a very light colour and not look cooked if it is to be filled and baked again. If this is pastry case is not to be baked again cook for a further 10 minutes or until you consider cooked)


– Use is recipe where required.


* For Fodmap and Gluten Free substitute a Gluten Free flour mix; commercial Gluten Free flour or mix of your choice, eg rice four, potato starch and cornflour mix.
** Can substitute a milk-free vegetable shortening.
*** Sugar may be added for a sweet pastry.

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