Pie Crust

Thank you, Nora Cooks for another terrific vegan dessert! 

Ingredients
1.5 c. all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/4 c. vegan butter, cold and cut into cubes (I used Miyokos Unsalted)
1/4 c. vegetable shortening, cold and cut into several pieces
3-4 tbsp. ice water

Directions
Refrigerate the butter, shortening, and food processor pieces before beginning. Add flour, sugar, and salt to the food processor and pulse a few times to combine.

Add the cold butter and shortening. Process for about 10 seconds until it looks like a coarse meal. 

Drizzle in ice cold water, a tablespoon or two at a time. When the dough begins to clump together, stop. You may need to add 1 or 2 more tablespoons for it to come together. 

Dump the dough onto a lightly floured surface and shape it into a ball. Don't use your hands too much or it will warm the dough, making your crust less flaky and light. 

Roll the dough with a rolling pin to about 12-inch circle, and transfer to a pie place. You can roll the dough onto the rolling pin, lift and place into the pie pan. 

DO NOT PANIC IF IT IS NOT PERFECT. 

Gently push the pie crust all around the dish, trimming off excess and replacing spots that might need repair. Use pie crust immediately or refrigerate until you are ready to use it.