This vegan pie crust checks all of the pastry boxes. Made with simple everyday ingredients, it's light, flaky, and tender, just like standard pie crust.
Combine the flour and salt in a mixing bowl. With your fingertips work in the vegan shortening or butter into small pieces the size of peas (this process will take longer for the butter and less time with the shortening).
In a small bowl combine the cold water, vinegar, and ice.
Add 1 tablespoon of the water mixture to the flour, gently stirring with a fork to combine. Add more, a tablespoon at a time, until the flour is just starting to come together in pastry form.
Transfer the dough to the countertop and very gently knead just until it comes together, being sure not to handle it too much. (Overworked dough quickly leads to tough, flat pastry.)
Form the pastry into a disc, wrap in plastic wrap (or reusable alternative such as bees wax wrap), and refrigerate for at least 1 hour.
Proceed with your chosen recipe.
The dough will last in the fridge a week or in the freezer for several months (see notes).
Notes
Nutrition amounts are provided by an automatic calculator and are based on one double crust pie cut into 8 servings.