- 2 cups flour
- 1 tsp salt
- 1/4 cup cold water
- 3/4 cup solid vegetable shortening (not margarine!)
Cut the vegetable shortening into the remaining flour until crumbly. Add the flour and water and mix just until a dough is formed.
Roll onto a lightly floured surface to about a 1/4 inch thickness. Roll to a 1/8-inch thickness and gently press into a pie tin.
Want to browse a few more vegan pie crust recipes? Here's a few more dairy-free and egg-free homemade pie crust recipes: