Foolproof Flaky Vegan Pie Crust

• Condiments

  • 8 tbsp Vegan butter, slices

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 4 tbsp Vegetable shortening

• Beer, Wine & Liquor

  • 1/4 cup Vodka

• Liquids

  • 1/4 cup Water

Found on namelymarly.com

Ingredients

• 2 ½ cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 8 tablespoons (1 stick) vegan butter, cut into slices
• 4 tablespoons vegetable shortening, cut into pieces
• ¼ cup cold vodka
• ¼ cup cold water

Directions

• Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds. Add vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds. Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl. Sprinkle cold vodka over dough and stir until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes. From this point, follow the directions for your pie recipe. Some pie recipes will require pouring the custard into an unbaked pie crust whereas others will require baking the crust prior to pouring in the custard.