Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup vegetable shortening
– 5-6 tablespoons ice water
Instructions:
1. In a mixing bowl, combine the all-purpose flour and salt. Whisk together until well mixed.
2. Add the vegetable shortening into the flour mixture. Use a pastry cutter or a fork to cut the shortening into the flour mixture until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, while stirring the mixture with a fork until the dough comes together and forms a ball.
4. Gather the dough into a ball and flatten it into a disk. Cover with plastic wrap and refrigerate for 30 minutes to an hour.
5. Preheat the oven to 375°F.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
7. Transfer the rolled-out pastry to your pie dish or baking pan and trim the edges.
8. Bake in the preheated oven for about 15-20 minutes or until lightly golden brown.
9. Remove from the oven and let cool completely before filling with your desired fillings.
Verdict:
This shortcrust pastry without lactose is perfect for those who are lactose intolerant or who simply want to avoid dairy in their diet. It is simple to make and has a deliciously crumbly texture that pairs well with both sweet and savory fillings.
Serving Suggestions:
This pastry can be used for a variety of dishes, such as quiches, tarts, fruit pies, and more. Serve with a dollop of whipped coconut cream for a dairy-free dessert or pair with a savory filling such as mushrooms, spinach, and tofu for a dairy-free quiche.
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