Makes two 9-inch pie crusts
2 C flour
½ tsp baking powder
0.5 C ground flax seeds
2 Tbs whole flax seeds (optional)
1 tsp salt
1 Tbs brown sugar
¾ C cold butter, ¼ inch cubes [1]
¼ C lard / vegetable shortening / chilled coconut oil, ¼ inch cubes [1]
2 Tbs vinegar or vodka
¼ C cold water
Mix 1½ cups flour, ¼ cup ground flax seeds, whole flasz seeds, salt, and sugar in a large bowl. Cut butter and shortening into the dry ingredient mixture until just combined.
Add the remaining flour and ground flax seeds and mix until just combined.
Sprinkle vinegar and water over the mixture then fold the dough until well combined and slightly sticky (do not over mix).
Separate into two equal balls, flatten into disks then wrap in plastic wrap and refrigerate for at least 30 minutes and up to 2 days, or freeze for up to 3 months.
Roll out and press into pie plates. Prick all over with fork to stop the crust from puffing up, if baking before filling.
Bake at 375 F for 15 minutes or until golden brown.
notes
[1]: for vegan version replace butter with vegan butter, vegetable shortening or chilled coconut oil. Altering the fat ingredient ratios changes the texture and workability of the crust - coconut oil will offer a very flaky delicate crust with a subtle coconut flavor; vegetable shortening will offer a flaky delicate crust with a neutral flavor; and lard offers a flaky delicate crust with a richer flavour. Butter helps to make the crust more workable and makes it more robust once baked (less likely to crumble apart) but is more likely to be tough if overworked.