Double Pie Crust - Vegan

1. In a food processor, combine the flour, sugar, and salt and pulse to blend.
2. Add the margarine and pulse to cut the margarine into the flour mixture until it resembles coarse crumbs.
3. Add the water and process just until the dough holds together, adding a splash more water if needed.
4. Turn the dough out onto a lightly floured work surface and use your hands to shape it into a ball, then divide the dough in half. Shape each half into a ball and flatten each into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes or until needed. Properly stored, it will keep in the refrigerator for up to a week or frozen for up to 2 months.

This recipe makes enough dough for a double crust. If you don’t need to use two crusts, simply shape the remaining dough into a disk, wrap it well, and freeze until needed, then thaw in the refrigerator.

Note: For a savory pie crust, omit the sugar.