The infamous pie crust that nobody ever believes is vegan. I’ve dabbled here and there with other crust recipes but never seem to get them just right so I always come back around to this one. It’s flakey and soft, but still holds up well beneath a dense fruit filling.
A few things before you get started. Always make sure your butter and shortening are cold. You want the fats to spread so that you get nice little pockets that cook evenly in the oven. You can read all about pie dough science online.. but we won’t go into it here. Use ice cold water. I recommend putting about 1 cup of water in a bowl with some ice cubes to set aside before you get going. Pastry cutter vs food processor. I’ve had success using both.