Prep: 10 mins | Total: 10 mins | Makes: 1 9″ pie crust

Ingredients:

1 1/2 cup all-purpose flour (plus more for rolling)

1/4 tsp salt

1/4 tsp sugar

1/4 pound vegetable shortening

1/4 cup plant-based milk (or more if needed)

Instructions:

To make the dough:

  1. Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture.
  2. Drizzle milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don’t over-mix.

To roll the dough:

  1. Spread a clean tea towel over you works surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dish to allow room for the sides and edges of the crust.

To form the pie crust:

  1. Use the tea towel to help you flip the dough into the pie dish. If some pieces fall off, that’s fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.

To Pre-Bake your pie crust (optional): 

  1. Only do this if the recipe requires a cooked crust prior to filling it. Preheat oven to 450°F (230°C). Pierce the crust all over with a fork. Bake the crust for 15 mins. Reduce the heat to 400°F and continue baking until the crust is lightly browned, just a couple more minutes.

Notes:

  • This recipe works best with cold tools, so put all of your tools, your bowl, for or pastry cutter, and rolling pin in the fridge to chill.
  • Non-hydrogenated vegetable shortening is a little less bad for you.
  • I found that different shortenings can be a little softer or firmer making the dough hold together a little differently. If the dough isn’t quite coming together, try adding 1 tbsp at a time more plant-base milk until the dough just comes together.