Vegan Pie Crust

In a medium bowl, whisk together the flour, baking powder, and salt.

Add the chopped frozen margarine or coconut oil to the flour mixture. Cut it into the flour until the mixture resembles small pea-sized pieces.

Gradually add 2-3 tablespoons of ice-cold water, stirring slowly. Then add an additional 2-3 tablespoons, kneading until the dough is smooth. If the dough is sticky, sprinkle it lightly with flour and knead further on a floured surface. Note: Do not eat raw dough.

Divide the dough in half. Lightly flour your surface and rolling pin. Roll each half into a circle with a diameter about 1 ½ inches (3.8 cm) larger than an inverted 9-inch (23 cm) pie plate.

Fit one dough circle into a pie plate and trim the edges. Poke the dough surface with a fork to ensure even baking.

Repeat with the second dough circle for a second pie or use it as a lid. If not using immediately, wrap it in cling wrap and store in the freezer.

Fill the pie crust with your favorite pie filling. If using a lid, place it over the filling, crimp the edges, and cut 4-6 incisions (2-3 inches long) as heat vents.

Bake at 400°F (200°C) for 9-12 minutes or until golden brown.