• Make sure the vegan butter and shortening are very cold before starting. You can even pop it in the freezer for 15 minutes before you start. I also will sometimes place the flour in the freezer as well.
• Mix the dry ingredients. Add flour, sugar, baking powder, and salt to the food processor. Make sure you are using the “S” blade attachment. Pulse a few times to combine the ingredients.
• Add the cold vegan butter and shortening. Process until it looks like wet sand, between 10 and 15 pulses.
• Finish the crust. Now add apple cider vinegar and 2 tablespoons of ice cold water to the food processor. Continue to pulse until it begins to clump together. This takes me on average 15 to 20 quick pulses. You may need to add a few more tablespoons of water for it to come together.
• Roll and shape the crust. Place the dough onto parchment paper with a light covering of flour. Shape the dough into a disc. Roll the dough with a rolling pin until you have about a 2 inch border around an inverted pie pan. This is about 12 inches wide.
• With the pan inverted on the dough, gently flip the pie pan, parchment, and dough over in one quick motion. Now your dough is in the pie pan with no fussing with the rolling pin! Don’t panic if it isn’t perfect, you can fix it now.
• Carefully push the pie dough into place and trim off any excess to repair any spots you need. Crimp and flute the edges as you like.
• Now it is ready to be used immediately. You can refrigerate it until you are ready to use.

To Make by Hand

• Whisk the dry ingredients of flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and shortening.
• Using a pastry cutter, start to mash the fats into the dry ingredients. When it resembles coarse sand, you are finished.
• Now add the apple cider vinegar and 2 tablespoons of ice water to the dough. Stir until the dough comes together. You may need an additional spoonful of water.

To Pre-Bake the Crust

• Freeze the pie crust for 30 minutes before baking to help it keep from shrinking.
• Preheat the oven to 350°F/170℃. Prepare the pie by placing aluminum foil or parchment paper into the pie. Fill the crust with dried beans, rice, or a pie weight.
• Place in and oven and bake for 25 minutes for pies that will cook more in the oven after filling. For no-bake pies, bake for 35 minutes. Cool completely before filling.
• Instructions for each pie will vary slightly; this is only a general instruction for a pre-baked pie crust.