This Easy and Flaky Pastry Crust can be thrown together in under 20 minutes without sacrificing flavor and texture!
Oh my gosh you guys are getting two recipes in one day! This is definitely the most I’ve ever posted in one day so this is really exciting. This easy and flaky pastry crust deserves its own post because of how fast it can be thrown together and how foolproof it is. I used this pastry crust to line a tart pan to make a delicious Zucchini and Corn Quiche.
I combined all the ingredients by hand but I’ve used my food processor as well which makes it a zillion times faster and easier. Throw dry ingredients into the food processor, follow it with bits and pieces of the coconut oil and butter, and add enough ice water for it to come together. Easy.
You can use the dough immediately or I recommend letting it sit in the freezer (faster for vegan butter) for at least 20 to 30 minutes. You can use it immediately but work FAST and don’t let your hands touch the dough until you’re placing it in the pan. You don’t want to melt those gorgeous flecks of coconut oil and butter that you just created!
If your dough tears or you have sides that are a little too thin in your pan, just throw some extra dough on it like I did in the bottom right corner! Once it bakes up no one will ever know! You can make this ahead of time and freeze it for whenever you need it in the future. Heck, make a few and stack them in between parchment. You can make pies, quiches, tarts, etc on the fly and not worry about the crust!
Check out the recipe that I used this pastry crust for!