Vegan Pie Crust

"In a food processor, place 1⅔ cups of the flour. Pulse to spread evenly at the bottom of the bowl. Spread the butter pats evenly on top. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining. Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly."

"Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. If necessary, switch to your hands to knead in the last bits of dry flour. Divide the dough ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours, or up to 2 days."

A flaky vegan pie crust combines 2⅔ cups all-purpose flour, 16 tablespoons cold vegan butter, 6 tablespoons ice water, and 1 teaspoon cold apple cider vinegar. Flour and butter are pulsed in a food processor until clumped, then remaining flour is added and pulsed until the mixture is crumbly. Water and vinegar are folded in and the dough is formed into a ball. The dough is divided into two 1-inch-thick disks, wrapped, and chilled at least two hours. Chilled disks are rolled to about 1/8-inch thickness, rotated and floured to prevent sticking, and trimmed to fit the pie plate.

Read at Alternative Medicine Magazine