A perfect, flaky shortcrust pastry recipe which utilizes coconut oil, is versatile, as well as being egg and dairy free.
I found this recipe on the Minimalist Baker’s blog, and have used it myself countless times without fail to make vegan pastry for any and every kind of pie recipe.
I adapted this for my creamy vegan pumpkin pie recipe just by adding 1 tablespoon of sugar, to create a very slightly sweeter crust, which I prefer.
You can leave it out if you like, and certainly for any savoury recipes, you will want to leave out the sugar.
I use it as a crust for my vegan pumpkin pie recipe, as well as my fresh strawberry pie recipe.