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Vegan Shortcrust Pastry

Posted by Kateland Clarke on

Vegan Shortcrust Pastry
by Kateland Clarke, Marketing Manager

"Coconut oil makes great shortcrust pastry! In fact, I dare you to make this and test if your friends/family can tell the difference, as I have yet to find someone who can! It has the same delicious flakiness, with the added bonus of knowing you are getting some great health benefits too!"

Makes one entire 24cm pie case with decoration or two 24cm tart cases


250g spelt flour
125g solid coconut oil
50ml ice cold water
pinch of salt for savoury pastry
1 tbsp coconut sugar for sweet pastry


Pulse the flour, solid coconut oil and sugar together until it forms breadcrumbs.

Slowly add the water until to comes together into a stiff dough.

Knead gently a couple of times on a lightly floured surface.

Shape into two equal balls, wrap in clingfilm and place in the fridge until needed, or for at lease half an hour.

Roll out each ball between two sheets of baking parchment to roughly 3mm thick.

If making a tart
Gently line your tart pans, crimp the edges and prick the base with a fork before filling with one of the sheets of parchment and baking beans.

Bake in the preheated oven for 20 minutes then remove from the oven and the case is ready to fill.

If making a pie
Gently line your pie dish with one of the rolled out pastry pieces, leaving a little extra round the edge to help the lid to stick.

Fill the raw pastry base with your pie filling, and top with the remaining pastry piece.

Crimp the edges of the base and the lid together, brush a little almond milk over the top and cut a little cross into the middle of the lid to let the air escape.

And of course feel free to decorate with any leftover pastry scraps.


Follow along with Kateland on her Instagram to see more of what she's cooking.

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