Non dairy pie crust

This is an easy little pie crust to make, and actually makes enough for two crusts, so you can make your dough, then wrap up and freeze half of it for another pie another day. As always, dairy-free.

Non dairy pie crust

2/3 cup margarine (10 tablespoons)

2 cups flour

1/2 teaspoon salt

1 teaspoon vinegar

almost 1/2 cup ice water

In your food processor, place the margarine in chunks around the bottom of the bowl. Add the flour and salt, and process about 5 to 6 pulses, so the mixture looks like coarse meal. Add the vinegar.

Then with the machine running, add the water through your feed tube until the dough just begins to gather around the blades (this will take about 10 seconds approximately). Immediately remove the dough from the machine and shape it into a ball, divide it in two and wrap each ball with plastic wrap. At this point, you can freeze one if you so desire. Refrigerate the other for at least an hour before rolling out.

Roll out your dough on a lightly floured surface, and roll it equally in all directions. Make sure to keep the dough circular, and repair any cracks or patches as needed. Roll your dough about 2″ larger than your pie plate, and about 1/8″ thick.