Veg. Time's Vlf Vegan Pastry Crust

This vegan pastry crust gets its tenderness from an unexpected source: mashed potatoes. The starch in the potatoes mimics the softening effect of butter or shortening, producing a pliable dough without any added fat.

Warm soy milk activates the yeast, while maple syrup (or honey, though that technically breaks vegan rules) feeds it. After a 5-minute bloom, flour and salt go in, and the dough comes together with a quick knead or a 30-second pulse in the food processor.

The rise takes about an hour at room temperature, or you can slow it way down in the fridge for anywhere from 2 to 24 hours. The cold rise develops more flavor and makes the dough easier to handle since it firms up when chilled.

A blend of whole wheat and all-purpose flour gives the crust some nutritional substance without making it too heavy or dense. The small amount of frozen apple juice concentrate adds a subtle sweetness that works in both savory and sweet applications.

Kitchen Tips

• Make sure the soy milk is warm, not hot. Too hot kills the yeast. Aim for about 110°F (43°C), or warm to the touch.
• The mashed potatoes should be smooth, not lumpy. Lumps will create uneven texture in the dough.
• If the dough feels too sticky after mixing, add flour a tablespoon at a time during kneading. Different potato moisture levels can change the consistency.
• This crust works for pot pies, pizza, calzones, or any application where you need a soft, yeasted dough.

Variations

• Herb crust: Knead in a tablespoon of dried Italian herbs for a savory, aromatic pastry.
• Gluten-free attempt: This won’t work gluten-free as written since the yeast needs gluten to rise. For GF, swap to a baking powder-based vegan crust instead.