Make a vegan piecrust by using solid coconut oil instead of butter or shortening. The method is the same, just make sure that there are no large chunks of coconut oil before adding water to bring the dough together.
Place flour and salt a food processor and pulse briefly to combine, or combine by hand in a large bowl. Add coconut oil and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining. Or, cut coconut oil in by hand with 2 table knives.
Add 8 tablespoons ice water a couple of tablespoons at a time, and continue to pulse, or mix by hand with a fork, just until dough begins to come together.
Turn dough out onto a cutting board or a smooth surface and form into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or overnight. Roll out dough on a lightly floured surface when ready to use.
Per Serving: Serving size: 1/8 of crust, 176 calories (94 from fat), 11g total fat, 9g saturated fat, 74mg sodium, 18g carbohydrates, (1 g dietary fiber), 2g protein.
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