Try This Delicious Pie Crust (Vegan)

"Try this delicious Pie Crust" (sic) was found printed on the back of a generic bag of 'Great Value' flour that I found over at my brother's house while rummaging around in his kitchen pantry. I Cookgirlified the recipe-replacing shortening (or butter) with solid coconut oil and white vinegar with raw apple cider. This will yield enough for a two-crust pie although I cut the recipe in half for this recipe: Buttermilk Pie

• Ready In: 25 mins
• Yields: 2 crusts

Ingredients

• 2  cups unbleached flour
• 3⁄4 teaspoon salt
• 2⁄3 cup  solid organic coconut oil (I use Trader Joe's brand)
• 1  teaspoon  raw apple cider
• 4  tablespoons cold water

Directions

1. Note: I used a food processor to prepare the pie crust.
2. Sift the flour and salt directly into the food processor bowl.
3. Add the coconut oil to the processor and blend until the pieces are the size of small peas.
4. Add the raw apple cider and 3 tablespoons of the cold water. Process until the mixture comes together and forms a ball. If it's too wet, add a little more flour (about 2 tablespoons). If it's too dry, add another tablespoon of water.
5. Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
6. Roll the dough out on a floured board and place in pie pan. Proceed with your pie recipe as directed.
7. Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.
8. Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.