My Goodness Kitchen

  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbook
  • About
  • Contact
    • Amazon
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Cookbook
    • About
    • Contact
    • Amazon
    • Instagram
    • Pinterest
  • ×
    Home > Recipes > Vegan Baking

    Vegan Shortcrust Pastry Recipe

    Updated: Nov 4, 2022 | Published: Nov 3, 2022 | by Amanda | Leave a Comment

    Skip to Recipe

    This vegan shortcrust pastry is so good. I mean, really good. Melt in your mouth, try and lick the pie plate good. If you are looking to make the vegan pie or tart of your dreams, here is a good place to start.

    An unbaked pie and ingredients on a light great background.

    This recipe was originally posted January 25, 2021 and updated with ingredients notes, updated process images and tips on November 3, 2022.

    Cut my pie in to four pieces. I don't think I could eat eight.

    yogi berra
    Table of Contents show
    Why You Need This Pastry Recipe
    What is Shortcrust Pastry?
    Pastry Ingredients
    How to Make Vegan Shortcrust Pastry
    Pro Tips + Recipe Notes
    Use Cold Ingredients
    Handle it Less
    Chill The Pie Crust Before Baking
    How to Chill Vegan Butter
    How to Prevent Your Vegan Shortcrust Pastry From Sticking
    Recipe FAQs
    Make This Recipe
    Vegan Shortcrust Pastry Recipe
    Equipment
    Ingredients 1x2x3x
    Instructions
    Notes
    Nutrition

    I have been finishing up the final testing on my vegan pumpkin pie recipe and I wanted to jump in today to share this easy vegan shortcrust pastry recipe.

    Why You Need This Pastry Recipe

    Haven't you ever just felt like whipping up a pie? I have. Especially after watching "Waitress" for the fifteenth time. This vegan shortcrust pastry is perfect for those moments.

    The pastry is buttery, crumbly and a little bit wonderful. I think you're going to love it. It's super quick, pretty foolproof - don't worry, I self tested 😉 and it's a good all-rounder. I've used it with my salted bourbon pecan pie, and my vegan banana coconut cream pie. It just works, you know? It's:

    • Easy to make and comes together simply in a food processor
    • Can be made without a food processor
    • Vegan, but still buttery and wonderful without any dairy
    • Perfect to freeze so you can make pie whenever the urge drives you
    • So good, I bake up the excess dough with a little sugar and eat it as is. Don't judge.
    • Short and buttery.

    What is Shortcrust Pastry?

    When people refer to a dough or pastry as short, they mean it has a high fat to flour ratio. Shortbread is the ultimate "short" dough being all buttery and delicious.

    Short pastries are rich, a little crumbly and tender with butter. The term "short" only refers to non-yeast doughs, it isn't used to describe brioche or a challah dough. They are usually just described as "dang delicious and wonderful".

    Pastry Ingredients

    There is nothing to making this crust. All is you need is flour, salt, sugar, cold vegan butter and vegetable shortening. A dash of ice cold water will bring it all together.

    Flour. Plain old all-purpose flour here. Nothing fancy.

    Vegan butter and shortening. Shortening has a high melting point and aids in creating flakiness - you get a flaky, tender, melt-in-your mouth, yummy crust. On the other hand, butter provides that delicious buttery flavour. Even vegan butter!

    I've used both to create a crust that is both flaky and richly flavoured.

    Sugar. Adding sugar to the flour before adding water helps protect the flour from the water that you’ll add to bring it together, reducing gluten formation. We don't want gluten forming when we're making pie crust. Gluten is for bread, not pie.

    Iced water. The colder the better.

    Salt. A nice fine salt - we don't want chunks of salt in our pastry.

    How to Make Vegan Shortcrust Pastry

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    How do you make a deliciously short vegan pastry? The answer is: pretty easily.

    The method is the same as making traditional pastry, we are just swapping out some ingredients.

    So, let's do it.

    Step 1. Combine the flour, sugar and salt in a food processor.

    Two food images showing flour, butter and fat being processed in a processor.

    Step 2. Pulse in some chilled vegetable shortening followed with some chilled vegan butter.

    Step 3. Add a few tablespoons of ice cold water and bingo, that's the ingredients part done.

    Step 4. Tip the dough on to your counter and bring it together to form a disc. Try to "handle" the dough as little as possible, just enough to bring it together (See Recipe Notes). Wrap it in film and chill in the refrigerator for 30 minutes and up to 24 hours.

    Two food images showing pie crust being made and shown on a marble board.

    Steps 5 and 6: Before using, let it sit out on the counter for 10 minutes to soften before rolling out into a large circle. You need enough to have a good inch hanging over the edge of your pie tin.

    Two food images showing pie dough wrapped and rolled out on a board.

    Steps 7 and 8: Drape the dough over your rolling pin and lay it over the pie tin allowing the dough to naturally fall in to the tin. Allow the weight of the dough to fill out all the "corners" of the pan. Don't stretch the dough or you'll end up with tears or your baked pie crust might shrink.

    Two food images showing pie dough laid and fitted in to a pie tin.

    Steps 9 and 10: Cut the surplus dough with kitchen scissors leaving about a half-inch over the edge of the pan rim. I tuck my excess dough underneath and then press with the prongs of a fork - nothing fancy. If you are feeling creative, go to town with something prettier.

    Two images of pie dough being trimmed and the finished crust.

    Pop the prepared crust in the fridge until you are ready to use it. You may need to blind bake it - it will depend on the pie recipe you are working on.

    Finished pie crust pastry in a pie tin with pastry leaves.

    Pro Tips + Recipe Notes

    Use Cold Ingredients

    When it comes to pie dough, keeping the ingredients as cold as possible is key to creating that awesome flakiness. Once rolled out and folded, the fats in the dough steam creating pockets of air that puff up into distinct layers. Fats that are too warm will combine too well into the flour, making the dough hard to work with and may result in a cracker-like crust. Nooooooo!

    Use icy cold water and cold butter.

    Handle it Less

    Finally, the less you handle your dough with warm hands the better. After processing the ingredients together and tipping the mixture on to the counter, only touch it enough to bring it together into a disc.

    Chill The Pie Crust Before Baking

    Chilling pie crust dough in the fridge might seem a little counter intuitive given we let it rest again outside of the fridge before rolling. But their is a reason, we're not just being chef-y.

    Chilling the dough allows the gluten to relax and the fats to re-solidify resulting in a flakier crust. After rolling out the dough and lining my pie tin, I also pop it back in the fridge. This helps prevents shrinkage.

    Source: Tasting Table

    How to Chill Vegan Butter

    Not all vegan butters are created equal. Even straight from the fridge, some vegan butter just doesn't get "chilled" enough - we want cold blocks here.

    My trick is to measure out my butter and then pop it in the freezer for 15 minutes before adding it to my pie dough.

    How to Prevent Your Vegan Shortcrust Pastry From Sticking

    To help prevent your finished pie crust sticking to your pie pan - been there, done that - lightly dust metal pans with flour before lining it with your raw pie dough. If you are using ceramic or glass pie pans, a little spray of oil may help.

    Baked pumpkin pie with shortcrust pastry.

    Recipe FAQs

    What size pie can I make with this recipe?

    This recipe will make a 9-inch pie with a little left over for decorations or what-not.

    Can I make this pastry without a food processor?

    Absolutely. You can make pastry by hand just be careful not to handle it too much with your warm mitts.

    Using your fingers, rub the shortening and butter into the flour until the mixture resembles rough bread crumbs. Next, sprinkle a little water - a tablespoon at a time - into the mixture and mix with a butter knife, then your hands, until a ball of dough forms with the texture of slightly dry play dough. Form it in to a disc and wrap it in clingfilm to chill.

    Can I freeze this pie dough?

    Totally. This dough is heavier on fat than liquid so it will freeze beautifully with fewer ice crystals forming.
    To freeze, make the dough to the point of forming it in to a disc shape. Wrap the disc in cling wrap and then again in heavy duty foil to make sure it is airtight. You can then pop it in the freezer (towards the back so it doesn't form crystals when you open and close the freezer) for up to 3 - months.
    To thaw, remove the dough from the freezer and thaw it at room temperature. This will take several hours.

    Can I make this pie crust gluten-free?

    I'm not going to lie, I haven't made this pie crust gluten free but you should be able to swap the flour for something like Bob's Red Mill 1-to-1 baking flour.

    How Do I Blind Bake a Pie Crust?

    Blind baking a pie crust is pretty simple. It's the process of pre-baking your pie crust without a filling. You will need some baking weights, uncooked rice or uncooked beans and some baking paper to line your pie crust.
    I have found the best resource to learn how to blind bake is on Sally's Baking Addiction. Of course is it...the woman is a baking goddess. All of Sally's tips also apply to a vegan pie crust too.

    So, that's it - you're ready to make a buttery and delicious pie that is completely vegan friendly.

    If you like this recipe, you might like these other pie or pastry recipes:

    • A pumpkin pie on a plate with maple leaf pastry decorations.
      A Simple Vegan Pumpkin Pie
    • A slice of vegan pecan pie on a plate with a napkin sitting on a wooden table
      Vegan Salted Bourbon Pecan Pie
    • Pot pies on a rustic tray with one showing the filling.
      Vegan Chicken Pot Pie Recipe
    • vegan banana coconut cream pie 2
      Vegan Banana Cream Pie

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Unbaked pie sitting on a grey background with napkin.

    Vegan Shortcrust Pastry Recipe

    This vegan shortcrust pastry recipe is adapted from America's Test Kitchen's Classic Single Crust Pie Dough recipe. It's from the book The Perfect Pie and is so good. I mean, really good. Melt in your mouth, try and lick the pie plate good.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert | Vegan Baking
    Cuisine: Vegan
    Diet: Vegan | Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Chilling Time: 30 minutes minutes
    Servings: 1 pie
    Calories: 1364kcal
    Author: Amanda Logan

    Equipment

    • food processor

    Ingredients 

    • 1 and ¼ cups all-purpose flour
    • 1 teaspoon sugar
    • ½ teaspoon fine salt
    • 4 tablespoon vegetable shortening chilled and finely cut into shards
    • 4 tablespoon vegan butter cubed and chilled
    • 2-3 tablespoon water ice-cold

    Instructions

    • Pulse the flour, sugar and salt in your food processor until combined.
    • Sprinkle over the shards of vegetable shortening and pulse for around 10 seconds until the mixture looks crumbly.
    • Add the butter cubes and pulse until the mixture resembles chunky sand - sounds delicious, right? ;-).
    • Add the ice-cold water to the mixture while pulsing your food processor one tablespoon at a time. You are looking for a dry-ish playdough looking mass (shaggy mass) that will hold together when you pinch it between your fingers. Stop adding water once you have that.
    • Turn the dough out onto a bench and bring it together with your hands to form a disc.
    • Wrap the disc in cling film and pop it in the refrigerator for at least 30 minutes before use.
    • When you are ready to use your dough, pull it from the refrigerator and let it sit for 5 to 10 minutes until it is soft enough to roll out and line your pie pan.
    Prevent your screen from going dark

    Notes

    Chill Your Pie Crust
    Chilling the dough allows the gluten to relax and the fats to re-solidify resulting in a flakier crust. After rolling out the dough and lining my pie tin, I also pop it back in the fridge. This helps prevents shrinkage.
    Making Pie Crust Without a Processor
    Using your fingers, rub the shortening and butter into the flour until the mixture resembles rough bread crumbs. Next, sprinkle a little water - a tablespoon at a time - into the mixture and mix with a butter knife, then your hands, until a ball of dough forms with the texture of slightly dry play dough. Form it in to a disc and wrap it in clingfilm to chill.
    Pro Pie Crust Tip
    To help prevent your finished pie crust sticking to your pie pan - been there, done that - lightly dust metal pans with flour before lining it with your raw pie dough. If you are using ceramic or glass pie pans, a little spray of oil may help.

    Nutrition

    Calories: 1364kcal | Carbohydrates: 124g | Protein: 16g | Fat: 89g | Saturated Fat: 22g | Sodium: 1531mg | Potassium: 167mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2139IU | Calcium: 23mg | Iron: 7mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

    « The Creamiest Vegan Mushroom Soup
    Vegan Pound Cake (Vegan Madeira Cake) »

    Comments

    No Comments

    5 from 5 votes (5 ratings without comment)

    Questions or Comments? Drop them Right Here. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    A woman eating a bowl of food with a dog next to her.

    Nice to Meet You!

    I'm Amanda and that's Scout with her eye on you.
    I believe you can make good food that's great tasting with simple, fuss-free ingredients. I will show you how to cook creatively even when you're on a budget or short on time.

    LEARN MORE

    Healthy-ish

    • A roasting tray with stuffed butternut squash.
      Stuffed Butternut Squash (GF)
    • A bowl of Dahl on a wooden box.
      Red Lentil Dahl (Masoor Dal) With Roast Eggplant
    • Green smoothies and limes on a table.
      Spinach and Pineapple Smoothie
    • A breakfast table setting with granola in a bowl.
      Budget Friendlier Grain-Free Granola
    • Make Your Own Vegan Kimchi
    • Coated and uncoated bliss balls on a white surface.
      Almond Butter Bliss Balls

    Slurp-Worthy Soups

    • A man holding a bowl of pumpkin soup.
      5-ingredient Pumpkin Lentil Soup
    • Bowl of soup with spoons on a wooden tray.
      Simple Butter Bean Soup
    • Bowls of soup on a pink background.
      Vegan Broccoli Cheddar Soup
    • A bowl of mushroom soup on a wooden table.
      The Creamiest Vegan Mushroom Soup
    • Bowls of zucchini soup on a grey background.
      3-Ingredient Zucchini Soup
    • A bowl of noodle soup on a rough white background.
      Vegan Chicken Noodle Soup

    Fresh Salads

    • Tofu and noodles in a bowl with greens.
      Lemongrass Tofu Salad
    • A white plate with tomatoes.
      Tomato and Onion Salad
    • A table setting with a large bowl of coleslaw.
      Healthy-ish Vegan Coleslaw
    • Kimchi Salad with Noodles
    • A bowl of cabbage and noodle salad on a rustic table.
      Chang's Crispy Noodle Salad
    • A large bowl of rainbow vegetable salad.
      Rainbow Salad with Orange Miso Dressing

    Footer

    Read

    Read Privacy Policy

    Accessibility Statement

    Terms of Use

    Disclaimer

    Newsletter

    Join the cook's community and get your free vegan baking guide.

    Contact MGK

    Contact

    Copyright © 2025 My Goodness Kitchen

    By using this website, you agree to the use of cookies. Cookies provide you with a more personalised user experience and help this website run more effectively.
    .
    OK NoRead Privacy Policy
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    This is an necessary category.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    Non Necessary
    This is an non-necessary category.
    SAVE & ACCEPT
    Powered by CookieYes Logo

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.