Here are my top tips for getting super flaky pastry, every time you bake a pie!
Tip #1: Start by chilling your vegan butter. Ideally use a block variety, but if you can only get hold of soft margarine I’d advise that you freeze it before use.
Tip #2: Don’t fear the lumps! Lumps of vegan butter in your pastry will melt and produce steam, which is what helps the pastry to rise and become flaky as it bakes. Lumps are good! And preferable to overworking your dough, which will make the pastry tough and chewy.
Tip #3: Finally, folding your pie crust dough a few times as you’re rolling it out will increase the number of layers of butter and flour, creating extra layers of flaky magic. Start by rolling into a rectangle and then fold over in half, like a book.
Next, fold the bottom half of the pastry up to the middle, then repeat with the top half. Roll out lightly to seal the layers and then refrigerate once more. Guaranteed flaky crust!