This is an easy one to do dairy-free. This recipe makes enough for a crust and a top for a 9″ pie. If you’re particularly good at rolling out crust, it’s enough for a deep dish pie. I like this crust because it’s consistent, what I grew up eating, and dead simple. I mix the crust up before making my fruit filling so that it has a bit of time to rest since I’m too impatient to rest it properly.
So, without further ado:
Add 3 cups flour to a large mixing bowl with 1 cup of vegetable shortening. Cut together with a knife or fork. Add about 1/2 tsp of salt (believe it or not, the salt really helps the flavor). After you do this, you should have a mixture of pie dough crumbs. You want to slowly add up to about 1/2 cup of water total. Do this in small increments, mixing together (with your hands is best) after each addition. Add water until you have a ball of dough that stays together on its own when you form it into a ball. Do your best not to over work it.
3 c flour
1 c vegetable shortening
1/2 tsp salt
~1/2 c water
Combine flour, shortening, and salt into a large mixing bowl. Cut together until you have a crumby texture. Slowly add water in small increments, mixing after each addition until you have a ball of dough that holds together on its own.