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Weigh the flour and 1½ tsp salt out into a large bowl and mix together. Add the cubes of dairy-free butter and rub these into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Pour in 2 tsp cold water and squeeze the ingredients together using your hands to form a rough dough. If it still feels too dry and crumbly, add another 2-4 tsp water and mix again.
Tip the crumbs onto a work surface and knead briefly to bring together into a dough. Shape into a disc, then wrap and chill for at least 20 mins before using. This will prevent the pastry from shrinking when baked. To freeze, wrap and freeze for up to three months. Defrost in the fridge overnight before using. Knead and roll out to use.