Introducing my semi-whole vegan shortcrust pastry, the 2.0 revision of my first vegan shortcrust pastry, made years ago with a daring experimental spirit. 😊 It turned out quite well, despite showing a certain naivety due to my inexperience with vegan cooking.
But three years have passed, and now I can boast new vegan knowledge, like mastering cream of tartar that once intimidated me, and I can therefore add a new shortcrust to the collection of all my shortcrusts (I have a fondness for shortcrusts, can you tell? 😀).
With this new vegan shortcrust pastry, I created a recipe I really liked: the vegan reinterpretation of a traditional recipe that was all over the web recently, the grandma’s vegan apple pie, and we loved it.
But my kids have already ordered cookies, so this vegan shortcrust pastry will have to be made often in our house!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 1 block
- Cooking methods: No Cooking
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1/4 cup whole cane sugar
- 1/4 cup corn oil (cold-pressed)
- 3/8 cup water (approximately)
- Half teaspoon cream of tartar
- Half teaspoon baking soda
- lemon zest (grated)
Tools
- Bowl
Steps
Pour the two flours, baking soda, and cream of tartar into a bowl or onto a cutting board.
👉 Alternatively, you can use all type 2 flour (i.e., semi-whole flour).
In the well (meaning: make a hole in the flour 😉), pour the oil, water, lemon zest, and sugar. Mix with a fork until the sugar dissolves, then gradually incorporate the flour.
Knead with your hands to form a dough block.
Refrigerate for half an hour to rest, as is customary for all shortcrusts.
After resting, this semi-whole vegan shortcrust pastry can be used to make tarts or cookies, it works very well and rolls out easily with a rolling pin without crumbling.
Tip: if you’re used to classic shortcrust and this neutral color seems unsuitable for a shortcrust, you can add a pinch of turmeric to the dough: it will add a yellow note to the dough without altering the flavor. 😉
Enjoy!
I’m rushing to write the next delicious recipe, see you there! 🤗
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On my WhatsApp channel and on Instagram, on the Facebook page on Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and subscribe to the Newsletter!
