Vegan Pie Crust (Blind Baked)

I made a pie using this single pie crust and it turned out great. It makes 1-9" pie crust.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups unbleached flour (I used King Arthur)
• 1⁄4 teaspoon sea salt
• 1⁄2 cup  earth balance vegan margarine (1 stick)
• 3  tablespoons  ice water

Directions

1. Using a whisk, combine the flour and salt. Cut the margarine in with a pastry cutter. You can use a food processor also.
2. Add the ice water and form the dough into a disc.
3. Roll the dough out between two sheets of wax paper. Peel one sheet off the dough and place it in your pie plate.
4. Make sure you get all the air pockets out of the crust around the sides. Place in the fridge for at least 30 minutes to chill.
5. Preheat your oven to 350'F.
6. For the Blind Baking:
7. Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice.
8. Bake for 20 minutes.
9. Then, remove from the oven and let it cool for a few minutes. Then remove the wax paper and weights.
10. Prick the pie crust all over to make sure no air bubbles form.
11. Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes.
12. Cool it thoroughly and add your prepared filling.
13. Of course you can use this with uncooked pie fillings as well. Just follow the directions. You can double this recipe if you need to have a top for your pie.
14. Bon Appetit!