A vegan shortcrust pie pastry made with vegetable oil: 

Ingredients: 

• 250 g plain flour 

• 75 ml vegetable oil 

• 75 ml cold water 

• A pinch of salt 

Method: 

• In a large bowl, whisk together the oil and water until well combined. Add the salt and stir. 

• Gradually add the flour and mix with a wooden spoon until a dough forms. You may need to use your hands to bring it together. 

• Wrap the dough in cling film and refrigerate it for at least 30 minutes or up to overnight. 

• When you are ready to use the pastry, preheat the oven to 180°C (160°C fan) and lightly grease a pie dish. 

• On a lightly floured surface, roll out the pastry to a thickness of about 3 mm. Carefully lift it over the pie dish and press it into the base and sides. Trim off any excess pastry and prick the base with a fork. 

• You can either blind bake the pastry for 15 minutes or fill it with your desired filling and bake according to the recipe instructions. 

• Enjoy your vegan shortcrust pie pastry! 😊

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