Vegan Pastry Dough

Making a tasty plant-based pastry dough was something I struggled with for a long time. All my early attempts turned out very dense or the oil leaked from the flour and caused a lot of shrinkage and a terrible texture.

My experiments eventually led to a version I am incredibly pleased with – one that I would say resembles a classic French-style pie dough…in other words, flaky, crispy and light. Fat is a critical element in creating a dough this light and flaky. The fat will ‘shorten’ any gluten that is formed while making the dough – this

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