This crust is a traditional butter pie crust. Prep:10 minutes + at least 15 minutes for freezing ingredients + at least 1 hour for chilling dough. Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
You can freeze this dough for a future pie. To freeze: divide dough, flatten into a round disc and either wrap in saran wrap or inside quart size zip bag. To use, defrost for about 15 min on counter -just long enough to be able to roll dough. Vegan Option: Substitute butter with coconut oil. Make sure the coconut oil is in its hardened state so you can work with it into a dough.