I believe I have one at home - will post from there.

I've tried all sorts of liquid vegetable oil-based pastry recipes and hated them all. What I do now is make the plain pastry recipe from the joy of cooking, only substituting non-hydrogenated shortening (the last one on the page) for all of the fat (butter and lard or shortening). It basically works out to 1 cup all-purpose flour + 1/2 tsp salt, cut in 3.5 ounces shortening, add water to bind, refrigerate for 1/2 hour, use.

You could of course use normal shortening since it's vegan, I just like the non-hydrogenated stuff for health reasons.

My friend halloween13 is an accomplished vegan baker. If you ping her, I'm sure she could answer pretty much any question you have.

I, however, am fond of butter. ;-)

not quite what I think of as "pastry" but kat and I have made this several times and it always comes out great. It's basically tofu and chocolate in an oreo crumb crust. Make sure you look at the ingredients on the crust to make sure it's vegan. Most of the store bought ones.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14312,00.html