Makes two pies (or a top and bottom of one pie)
- 2 1/2 cups All Purpose flour
- 3/4 tsp salt
- 1/2 cup Earth Balance vegan butter, cold or vegetable shortening
- 1/2-1 cup ice cold water
- 1 Tbls sugar for sweet pies, omit for savory
- In a large bowl, combine flour and salt (and optional sugar). Whisk all together.
- Cut in vegan butter or shortening until mixture resembles coarse crumbs. A pastry cutter works best here, but you can use a fork.
- Stir in cold water, a bit at a time. You want a dry dough mix that will stick together. If it is too dry, it will crumble and not stick. But you only want enough water to do this… not too much. The main goal here is to gently mix and form into a ball while trying to not overwork it. If it is too sticky, add more flour. Wrap your dough ball in plastic and refrigerate it for at least 4 hours or overnight.
- When ready to bake preheat oven to 350°.
- Generously flour your work surface, and use a rolling pin to roll the dough out flat (about 1/8″). Gently place it over your pie dish, and press evenly to the bottom and sides. Trim off excess. Note, you can use the excess to patch thin areas of holes. Nobody will know.
- Place pie weights (or dried beans) in a large piece of parchment paper in the center of the pie to keep the crust from puffing and losing its shape while setting in the oven. Note, if you don’t do this and the crust bubbles up… press the bubble down while it is still warm. No biggie.
- Bake for 10 minutes if using for a pie that will be further baked, otherwise bake for 20 minutes.