Step 1

Add all your dry ingredients into your food processor and pulse until combined.

Step 2

Cube your frozen butter and shortening and spread evenly over the top of your flour.

Step 3

Pulse until it comes together and the flour is completely covered by butter, about 30+ pulses.

Step 4

Pour in ice cold liquid and pulse until it’s a soft crumbly dough, around 40+ pulses.

Step 5

Pour dough onto a lightly floured bench and using your hands quickly knead into a round disk. Place into your mixing bowl and cover with baking paper. Refrigerate for 1 to 2 hours.

Step 6

Remove from fridge and divid into two. Wrap one half and place back into the fridge. Roll out your dough out into a large circle, 3mm thickness, drape over your rolling pin and place into your lightly greased pie dish. Trim the edges and shape if required. Place dish into the fridge for 30 mins.IF YOU’RE BLIND BAKING OR PAR BAKING…

Step 7

Preheat your conventional oven to 200°C / 400°F.

Step 8

If you’re blind baking or par baking. Using your pastry hole roller or fork to pierce holes all over the bottom of your pastry. Cover your dough in baking paper and pour in your baking beads or grains (you can also use sugar). Make sure it comes up to the top of your pie dish.

Step 9

Bake on the bottom rack of your oven on top of your pizza stone or biscuit tray for 20 minutes then remove beads. If par baking, wrap and freeze.  If blind baking, rotate your dish 180°C and bake for another 20 to 23 minutes until lightly golden brown.

Step 10

See my easy vegan egg wash recipe or melt a tablespoon of vegan sweetened condensed milk and brush before baking.