Vegan Pie Crust Recipe
1 1/2 cup all purpose flour 1/4 tsp salt 1/4 tsp sugar 1/2 cup vegetable shortening + 1 tbsp if needed (if still crumbly) 1/4 cup unsweetened almond milk
Instructions In a medium mixing bowl add in the flour, salt, and sugar.
Mix well, and cut in the vegetable shortening.
Crumble up with hands, until the mix becomes crumbly.
Add in the almond milk and knead until a soft dough forms.
If the dough remains crumbly add an additional 1 tbsp of vegetable shortening.
Once kneaded roll out or store in the refrigerator wrapped in plastic wrap or aluminum foil for 3 days and in the freezer for 3 months.