In a bowl, sift 2 cups of all purpose flour into a bowl
Add 1 stick of vegan butter
In a separate bowl, whisk 1 can of coconut milk
Add the whisked coconut milk to the flour
Kneed a little before adding 2 tsp ice water + 1 tsp apple cider vinegar to the bowl
If using shortening, add it now
Kneed gently until you have a smooth dough ball. Don't overwork the dough
Wrap the dough in clear plastic wrap
Refrigerate for 30 min to overnight
Flour a flat surface with all purpose flour
Remove the dough from the wrap and place it on the floured surface
Depending on the size of the pie pan, cut the dough in half or use the whole ball
Refrigerate the dough not being used and roll the other one into a ball
Start rolling the dough until its slightly bigger than pan
Flour the pie pan or cast iron pan that you are using to bake the pie (I am using cast iron for a future recipe)
From here, follow the instructions of your pie recipe. You can even pre-bake the pie and save it for future use.
Video
Notes
Shortening will make the crust extra flaky. I didn't add it to my pie crust, but, you can easily add it. The calorie information doesn't include shortening's calories.
Nutrition
Calories: 464kcal
Keyword eggless pie crust, how to make vegan pie crust, quick pie crust