Looking for a good vegan pie crust? This is my goto recipe. Not only does it bake up nice and flakey, but it’s easy to roll out and work with too!
2 cups All-Purpose Flour
1 tbsp Sugar
1/4 tsp Salt
1 cup Shortening, cut into cubes
1/4 cup Non-Dairy Yogurt (I use coconut)
2 tbsp Cold Water
1 tbsp Cold Apple Cider Vinegar
Stir together flour, sugar, and salt. Cut shortening into mixture, until pieces are pea-size. Set aside.
Stir the yogurt, water, and vinegar together until thoroughly combined. Add to flour mixture and mix with a fork until the dough pulls together. Do not over mix.
Divide in half and form each half into a ball. Roll out each ball to fit pie plate (approximately 12 inches), assemble pie, and bake as directed by pie’s recipe.
Makes 1 double-crust 9-inch pie.