1 cup cold vegan shortening (saturated fat source), cut into small cubes
1/4 cup cold unsalted vegan butter (unsaturated fat source), cut into small pieces
1/4 cup ice-cold water
Instructions
Combine Dry Ingredients: Whisk together flour and salt in a large bowl.
Cut in Fats: Add cubed shortening and butter, using a pastry blender or your fingers to work them into the flour until the mixture resembles coarse crumbs.
Add Water: Gradually pour in ice-cold water, stirring with a fork until the dough starts to come together.
Rest and Roll: Let the dough rest, then roll it out to your desired thickness.
Connections to Our Blog Posts
Types of Fats: This recipe beautifully demonstrates the balance between saturated (vegan shortening) and unsaturated fats (vegan butter), contributing to the crust’s tenderness and flakiness, as discussed in Types of Fats: Saturated vs. Unsaturated.
Emulsification Processes: Though not a traditional emulsion, the distribution of fats within the dough involves subtle emulsification processes, contributing to the flaky texture and highlighting the complexity of fat interactions in pastry, touched upon in Emulsification Processes.
Role of Fats in Texture and Flavor: The combination of fats achieves a flaky texture while also enhancing the flavor of the crust, illustrating the crucial role of fats in both texture and flavor, as explored in The Multifaceted Role of Fats in Texture and Flavor.