As you have probably already noticed, we are big fans of cakes and pastries. Therefore, we have also dealt a little with basic dough. There are some doughs that are classically used again and again and are good for a variety of recipes.
Shortcrust pastry is one of those doughs.
And since many cannot imagine how a vegan shortcrust pastry can be made without eggs and butter, today we have the basic recipe for it.
If you need examples and ideas for sweet shortcrust recipes, how about our galette with plums or strawberry tart?
Of course, you can’t just make shortcrust pastry sweet.
You can also use them perfectly in savory recipes, for example with various mushrooms or vegetables.
You can find an example for savory shortcrust use here n the recipe for our vegan mushroom galette.
We like to use this basic dough because we don’t have to blind-bake it and it is very easy to use.
It is important for you not to knead the dough for a particularly long time (in contrast to yeast dough). Shortcrust pastry simply does not benefit the extra time that you would spend for the long kneading.
Basic recipe sweet shortcrust
Ingredients
- 230 g spelled flour type 630
- 130 g cold plant-based butter
- 2 tbsp sugar
- 3 tbsp cold water
- 1 untreated lemon (zest of the peel)
- 1 pinch of ground vanilla
Instructions
- For the shortcrust pastry, cut the cold butter into cubes and place in a bowl with the flour.
- Rub in crumbly with your fingers and then add the sugar, vanilla and zest from the lemon peel.
- Gradually add the cold water and quickly knead into a smooth, firm dough. Knead only until the dough has bonded.
- Place the dough in a closed container in the refrigerator for 30 minutes.
- Now you can roll it out thinly and shape it into the desired shape.
- Place the topping on top as desired and bake in the preheated oven at 180 ° C.
Another point that you should keep in mind is the keyword “cold”.
The plant-based butter should really come straight out of the refrigerator and
if you have the feeling that you need to add a little bit of water this will also be particularly cold.
After kneading, i.e. as soon as the dough has a homogeneous consistency,
you should give it the opportunity to rest in the fridge.
Then the dough will be even more stable and easier to process.
Half an hour to an hour is an optimal resting time for the vegan shortcrust pastry.
Basic recipe hearty shortcrust
Ingredients
- 230 g spelled flour type 630
- 130 g cold plant-based butter
- 1-2 tsp of salt
- 3 tbsp cold water
Instructions
- For the shortcrust pastry, cut the cold butter into cubes and place in a bowl with the flour and salt.
- Rub in crumbly with your fingers.
- Gradually add the cold water and quickly knead into a smooth, firm dough.
- Knead only until everything is well combined to an even texture.
- Place the dough in a closed container in the refrigerator for 30 minutes.
- Now you can roll it out thinly and shape it into the desired shape.
- Place the desired topping on top and bake in the preheated oven at 180 ° C.
