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Easy Vegan Pie Crust Pastry Recipe | Bake Vegan Stuff with Sara Kidd



(electronic chiming) – Hello, welcome back to the show If you're new, make sure you subscribe so you never miss out on all this vegan baking goodness that happens every week

This episode I'm showing you how to make a really easy vegan pie crust pastry, it's really quick, it takes about ten minutes to whip up using only a few ingredients, so lets get into the kitchen and lets get baking (upbeat music) First tip, the general rule of thumb with cooking pastry is to make sure all your ingredients are cold, so store them in the fridge for about an hour before you're about to use them, and make sure you do this with your cooking bowl as well So to kick off this recipe we're gonna need our food processor, and we're gonna start by mixing all our dry ingredients together So our first ingredient for this super quick recipe is 300 grams of plain flour, and I'm just gonna pop that straight into my food processor Then I've got two tablespoons of brown sugar

Using sugar rule of thumb is if you're in America make sure you're using organic sugar, because sometimes the brands aren't vegan And then I've got half a teaspoon of salt So now we're just gonna pulse our dry ingredients together (mechanical whirring) Now we're gonna add 150 grams of vegetable shortening Now you can buy this in your local supermarket and there are many varieties generally available

So I'm just gonna pop that in there, and now I've cut it into cubes just to make the process a little bit easier Now I'm just gonna pulse that together until it becomes crumbly and fine Okay so now I'm gonna add my wet ingredients into the mix and I've got half a cup of water which has been in the fridge, and a teaspoon of vanilla extract Now if you're making a savory pastry you don't have to add the sugar or vanilla, you can simply just add the salt I'm gonna pulse my ingredients together until it starts to form a dough

(pulsing mechanical whirs) (upbeat poppy music) (pulsing mechanical whirs) Okay now I'm gonna tip my dough out into a cold bowl, which I'm just gonna go grab out of the fridge Now I'm gonna use my hands to bring the dough together into a ball Now if you're finding your dough is still quite sticky when you're trying to bring it together into a ball, all you need to do is add a little bit of extra flour until it starts to come together Now I've got my bread board here, I've got my rolling pin, I've got some extra flour, and I've already greased my pie tin ready to go And I've pre-heated my oven as well

All I'm gonna do is flour down my surface, flour my rolling pin, so I'm gonna roll out my dough to about half a centimeter thick, and you can keep adding flour to the top of your dough just so it doesn't stick to your rolling pin So I've made a complete mess of my bench, and now all that's left to do is transfer my pastry to my pie tin A perfect So just using your thumbs work your pastry around your pie tin, make sure you push it into all of the corners Now if you're finding parts of your crust are a little bit thin, you can just push a little bit of extra pastry in there Okay my pie crust is ready to go in the oven Now if you're after that shiny golden brown look, you can add some vegan egg wash and brush it over the top of your pastry, and I'm gonna link a video to that up above It's a super easy recipe, or you can just pop it in the oven as is

Now if you're baking it without adding any filling, what you wanna do is pre-heat your oven to 230 degrees Celsius, or 450 degrees Fahrenheit, and you're gonna bake it for about 15 to 17 minutes, then you're gonna turn it down to 205 degrees Celsius, or 400 degrees Fahrenheit, and just bake it for a few more minutes until it's really nice and golden-brown And then you're gonna take it out of the oven and let it cool down (relaxing music) So I've taken my pie crust out of the oven and popped 'er on a cooling rack to let it completely cool down Now it's beautiful and golden-brown and crispy, it's gonna taste heavenly, but as you can see there's a slight amount of shrinkage with the pie crust, so just be aware of that And the colder you can keep your ingredients the less shrinkage you're going to experience with this recipe

Now I've made some vegan chocolate ganache that I'm gonna fill up my pie crust with and let set overnight, and I'll link this recipe down below in the description so you can go check it out Now let me know if you have any questions, and I'll see ya next week for another vegan baking adventure So just a quick shout-out to all my Patreon sponsors, I just wanted to let you know that all your donations have been going towards creating closed captions for all the videos, so anyone that's been, that is hearing impaired can also tune in and watch the show and bake it vegan, so thank you so much (electronic chimes)

Source: Youtube

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