Pastry Dough

(from walowrey’s recipe box)

This traditional recipe makes a great all-purpose flaky pastry, great for filled pies and pre-baked crusts. Makes enough dough for a single-crust 9-inch (23 cm) pie.

Source: Veg Family

Categories: Desserts, Vegan

Ingredients

  • 1 1/2 cups organic, all-purpose flour
  • 1 tablespoon confectioner's (icing) sugar
  • 1/4 teaspoon salt
  • 1/2 cup organic, non-hydrogenated vegetable shortening, cold
  • 3 to 5 tablespoons water, iced

Directions

  1. In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed.

  2. Add shortening, pulsing until mixture resembles coarse meal.

  3. Add 3 tablespoons (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it’s moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons more ice water as needed.

  4. Remove blade and gather dough into a ball, flattening into a disk.

  5. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.

  6. For a savory crust, omit the sugar and, if desired, add 2 to 3 teaspoons of dried herbs such as dill, marjoram, and parsley.

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