My Mother's Vegan Pie Crust

Makes 1 pie crust
Prep time: about forty minutes

1/3 cup organic, non-hydrogenated all vegetable shortening
1 cup all purpose white pastry flour
1/2 teaspoon salt
4-6 tablespoons ice water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball (only add as much water as needed). Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for thirty minutes or overnight.

Roll out dough on a floured counter. Don't over work it. The dough keeps for up to three days in the fridge or six months in the freezer.