– 3 cups all-purpose flour (I prefer whole wheat)
– 2 tablespoons vegan unrefined sugar
– 2 tablespoons white vinegar
– Fine salt
– 1 cup unrefined virgin or extra-virgin coconut oil
– 8 to 10 tablespoons ice water
Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonful, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compact the flour, resulting in dry baked goods.) The ough discs can be wrapped tightly and frozen for up to 1 month.
Make enough for two 9-inch single-crust pies or one 9-inch double-crust pie.