2 cups all-purpose flour
1 tsp. salt
2/3 cup dairy-free vegetable shortening
6–8 tbsp. ice water
Mix together flour and salt in a large mixing bowl. Using a pasty blender or fork, cut in vegetable shortening until the mixture resembles coarse crumbs.
Mix in ice water one tablespoon at a time, until the dough begins to form a ball. Dough should be moist enough to stick together without crumbling, but not overly wet. Divide dough into two balls. Roll dough to quarter-inch consistency. Place one rolled crust into pie pan. Chill for a few minutes and bake at 350 degrees for about 15 minutes.
Recipe courtesy of Lesley Stanford, as adapted from What's To Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook, by Linda Coss.