|Tender and flaky vegan pie crust, made with vegan butter or oil.|
|Yield||1 pie crust|
Place the flour in the bowl and add the butter a cube at time or a drizzle in the oil, while gently stirring/mashing with the fork, until the mixture resembles coarse meal.
Stir in milk or water, 1 T at a time, just until the dough holds together.
Roll into a ball, then roll out into a circle, about 12 inches in diameter and 1/8-inch thick.
Place in pie plate and use right away.
|Notes||The key to this pie crust is making sure that the ingredients are very cold. Keep the flour, butter, milk/water in the fridge until just before using, and put the oil in the freezer for 30 to 60 minutes – it will be very thick.
Note that olive oil can be very strong, which is fine for a savory tart, but if you’re making a sweet pie, be sure to use a mild oil.
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