This Vegan Wholemeal Shortcrust Dough is the ideal thing to pre-make and either keep refrigerated or freeze so it’s there when you need it.
I love making pastry dough by hand and making it by hand can be a lot quicker than washing up the food processor!
However, if you prefer to make it in a food processor that’s absolutely fine and the process is just the same. 😊
Non-vegan pastry recipes will tell you to have cold, cubed butter. However, vegan butter and spreads (I always use Flora Light now) are very soft in consistency and can gain a ‘melting’ point very quickly once out of the fridge. But I have never had a problem making pastry dough with soft vegan butter or spreads and I don’t ask for the butter to be cubed in the ingredients. However, I do try to use the butter as quickly as I can when I take it out of the fridge.
Just place the flour, salt, and butter in a large mixing bowl.
Rub the butter and flour between your thumbs and fingertips.
This forms a ‘breadcrumb’ consistency.
Then just simply add the water and bring together to form a soft, moist, non-sticky dough.
This should be the right amount of water to make a moist dough but if it is too dry to bring together into a ball, add 5 ml / 1 teaspoon extra water at a time until you have a soft, non-sticky dough.
It’s really important that your dough is not too dry or it will just crack when you roll it. Therefore, if anything, it’s better to be too wet as you can always add a little more flour until you have a soft dough, that you can handle without it sticking to your hands.
Wrap the dough in cling-film and place in the fridge to rest.
It’s important to leave this shortcrust pastry dough to rest as it stops it from shrinking back when it cooks. Therefore, you should let it rest at least 30 minutes before you need to use it.
The dough will keep fresh for 1-2 days in the fridge. You can also freeze this dough for 1 month. To defrost, place in the fridge overnight.
I’d love to hear what your favourite shortcrust pastry dishes are, so please leave a comment below.
Happy Dough making and ENJOY whatever dish you use it in! 🥧
Vegan Wholemeal Shortcrust Dough
- Makes 1 Quantity (275 g / 9½ oz)
- 10 min
- 977 Cals/Serving
- 170 g / 6 oz wholemeal flour
- 85 g / 3 oz vegan butter
- Good pinch of salt
- 30 ml / 2 tablespoons cold water
- Step 1
- Place the flour, salt and butter in a bowl and rub the butter into the flour between your thumbs and fingertips, until it reaches ‘breadcrumbs’ consistency. Or you can use a food processor with a dough hook.
- Step 2
- Add the water and bring the mixture together using your hands to knead the dough. Again, you can do this in a food processor using a dough hook.
- Step 3
- Wrap in cling-film and place in the fridge for at least 30 minutes or until needed. The dough will keep fresh for 1-2 days in the fridge. You can also freeze this dough for 1 month. To defrost, place in the fridge overnight.
- Step 4
- Use as directed in your chosen recipe.