Recipe: Vegan Pie Crust

Ingredients

Combine 1⅔ cups of flour with the cold vegan butter in a food processor and pulse until there are no dry flour remnants.
Add the remaining 1 cup of flour and pulse briefly to create a crumbly dough.
Transfer the mixture to a bowl and add the ice water and vinegar, folding until it forms a ball.
Divide the dough into two disks, wrap in plastic, and chill for at least 2 hours.
Roll out one disk on a floured surface to about ⅛-inch thick, rotating to prevent sticking.
Transfer the rolled dough to a pie plate, trim the edges, and chill while preparing the top crust.
Roll out the second disk and assemble according to your desired pie recipe.

Servings

2 single-crust pies or 1 double-crust pie

Calories

250

Total fat

14g

Total carbohydrates

30g

Total protein

Sodium

0mg

Cholesterol

0mg