Basic Pie Crust

This is a staple pie crust you can use for sweet pies or savory meals like veggie pot pie or shepard's pie. Use whole wheat pastry flour (or 1/2 whole wheat pastry, 1/2 white flour) for a healthier touch, but all white flour is best for desserts. This recipe makes TWO pie crusts (or one crust and enough dough to cover the top of the pie) - halve the recipe or put half the dough in the freezer for later if you only want one pie or do not want to cover your pie with a top crust.

Pie Crust:

• 1 cup non-hydrogenated vegetable shortening
• 1 teaspoon Earth Balance vegan butter
• 3/4 cup boiling water
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 to 3 1/2 cups flour (brown rice flour is good if you'd like a gluten free crust)

Mix shortening with butter and boiling water until creamy. Add baking powder and salt, then gradually mix in the flour. Separate into two equal balls, trying not to knead too much. Chill 20-40 minutes before rolling out, or freeze for later.