All-Purpose Vegan Pastry Dough

Name: All-Purpose Vegan Pastry Dough
Ingredients: 1½ cups (375 mL) all purpose flour; 1 tbsp (15 mL) confectioners (icing) sugar; ¼ tsp (1 mL) salt; ½ cup (125 mL) cold vegetable shortening; 3 to 5 tbsp (45 to 75 mL) ice water; 9-inch (23 cm) glass pie plate, greased

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Author : Julie Hasson

Ingredients

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1½ cups (375 mL) all purpose flour1 tbsp (15 mL) confectioners (icing) sugar¼ tsp (1 mL) salt½ cup (125 mL) cold vegetable shortening3 to 5 tbsp (45 to 75 mL) ice water9-inch (23 cm) glass pie plate, greased

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Instructions

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Step 1

In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.

Step 2

Add 3 tbsp (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 tbsp (15 to 25 mL) more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.