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!

Pastry Crust

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.