Basic Pie Crust
I'm old school, so I always make my pie crust from scratch. However, to make this recipe even more simple you can buy prepared pie crust-just make sure to read the ingredient list.
Here is the basic pie crust recipe-double it for both layers.
1 1/4 cup all purpose flour
1 Tablespoon sugar
1/4 teaspoon salt
1/2 cup cold earth balance, cut into cubes
3 Tablespoons cold water (being in a higher altitude, I keep having to add more liquid)
1. Stir together the flour, sugar, and salt. Using two knives, cut the earth balance into the flour mixture until the texture resembles coarse cornmeal, with earth balance pieces are no larger than small peas. Add the water a little at a time and mix with a fork just until the dough pulls together.
2. Transfer the dough to work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with six to eight gentle taps of the rolling pin. Lift the dough and give a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out the dough into a round disk about 12 inches in diameter and about 1/8 inch thick.
**Note: Pie crust can be frozen for up to two months. To freeze, place dough on a 12-inch cardboard circle and wrap it well with plastic wrap.
Adapted from William Somona Fruit Desserts