Vegan pastry isn’t complicated nor hard to make. It’s pretty straight forward and very similar to normal pastry. You can make it gluten free by using non-wheat based flour.

Ingredients

175g (6oz) Plain Flour
15g (1/2 oz) Icing Sugar
75g (3oz) Diced vegan butter (I use Flora Buttery)
1 Egg substitute
1 tbsp Cold water

Instructions

1. Rub butter, flour, and icing sugar together into breadcrumbs
2. Add Egg substitute and water to make dough (if it dough is a little dry, add a bit more water)
3. Wrap in clingfilm (saran wrap for US people) and chill in fridge for 30 minutes
4. Roll out on a lightly floured surface to fit a 20/22cm (9 inch) loose bottom fluted flan tin.
5. Prick the bottom and fill with baking beans to blind bake for 10-15 minutes.
6. It’s now ready for any filling.