This recipe is compliments of Linda Senechal, my daughter's best friend. Lin, a wonderful artist/textile designer and weaver who's works are featured in numerous juried art shows throughout New England, once worked in a bakery cafe in Ohio. She's a marvelous baker. Her recipe, which I've adapted, makes a flaky, tasty pie crust.

Recipe makes a double crust pie.
2 cps unbleached, all purpose flour (sift first, then measure flour). Also, I use 1/2 all-purpose and 1/2 whole wheat pastry flour
1 tsp salt
2/3 vegan margarine (Either Earth Balance or Vegan Smart Balance)
5-7 T ice water
In small bowl measure a cup of water and put some ice cubes in water to chill. Set aside.

Sift about 2 cps of flour. Then measure 1 cp of that sifted flour. Resift that cup of flour with 1/2 tsp salt. Then do the same with the 2nd cp of flour and other 1/2 tsp salt.

Put sifted flour in large bowl. With pastry blender or fork, cut in margarine till it resembles small crumbs.

Add 1 T of ice water at a time, mix the water till dough forms. Place dough on lightly floured surface and knead by hand a few times till nice, soft, workable dough forms. Divide dough into 2 balls, and roll out your pie crust.

At times, I'll coat the top of the pie crust with either a little rice or soy milk and sprinkle some sugar on top.