Dough

1. Add the chilled, cubed vegan butter to the flour mixture. Using your fingertips, rub the vegan butter into the flour until the mixture resembles coarse breadcrumbs. Add your lemon juice.
2. Oncethe mixture resemblescrumbs, gatherit into a ball with your hands. Knee it slightly to help it come together until it forms a cohesive dough.
3. On a lightly rice flour floured surface, roll out the dough to about 2-3 mm thick. Use enough flour to prevent sticking, but try to limit the amount of extra flour.
4. Carefully lift the rolled pastry and place it in a tart pan or pie dish. Gently press the pastry into the corners. Trim the excess pastry, leaving a small overhang that you can fold down and crimp the edges for a neat finish.
5. If your recipe requires a pre-baked crust, preheat your oven to 180°C (350°F). Line the pastry with parchment paper and fill it with baking beans or rice. Bake for 10 minutes, remove the parchment and weights, and bake for another 5-10 minutes until lightly golden.
6. And voilà! You’ve got a delicious vegan shortcrust pastry ready to be filled with your favorite ingredients. Happy baking!