By the Gracious Vegan
I owe the gist of this recipe to Carole Walters. I veganized it, played with the proportions, and adapted it for savory pies (like my Vegetable Pot Pie). This dough is easy to make, easy to handle, and is reliably flaky. If you don't have a food processor, you can use a pastry cutter or a couple of table knives to cut the butter and shortening into the flour.
Makes 2 crusts
Put these in the food processor and pulse a few times to combine.
2.5 cups all-purpose flour (I use 1.5 cups whole wheat pastry flour and 1 cup white)
1 teaspoon sugar for savory pie OR 1 Tablespoon for sweet pie
1 teaspoon salt for savory pie OR 1/2 teaspoon for sweet pie
Add the fats and pulse as much as needed to get a texture with pea-size pellets of butter/shortening.
1/2 cup vegan butter, cut into ½” cubes (refrigerated or frozen)
1/2 cup vegetable shortening refrigerated, then cut into ½” pieces (refrigerated or frozen)
Add about 4 Tablespoons of water and pulse lightly. Then add a couple Tablespoons more and pulse lightly. Then add 1-2 Tablespoons as necessary until, when pressed against the bowl, the dough holds together.
6 to 7 Tablespoons ice water, or more as needed
Scoop the dough against the side of the processor bowl, forming 2 rough balls. Bring each of them out onto a sheet of wax paper. Shape each into a dough and flatten it into a 4- to 5-inch disk.
Wrap each disk in the wax paper or plastic wrap. Chill 30 minutes or longer before rolling out. If too hard to roll out, let it sit on the counter for 15-20 minutes.
Storage: The dough will keep for up to 3 days in the refrigerator or several months in the freezer. To thaw, you can either move it to the refrigerator for 12 hours or more, or let it sit on the counter for a couple of hours.
Timing: About 45 minutes, including chilling time
Nutrition: Crusts have a lot of processed fat, so they are not particularly healthy