Recipe from Tasha Edwards, The Sweetest Vegan
Preheat to 350 degrees.
Vegan Sweet Potato Pie Crust
1 ¼ cups all purpose flour
¼ cup frozen vegan butter
- ¼ cup vegetable shortening
3 tablespoons ice water
Cut vegan butter and vegetable shortening into all purpose flour until mixture is crumbly.
Add in ice water and combine with hands, but only until you are able to create a ball of dough.
Place the dough ball onto parchment paper and use a rolling pin to roll it out to the size of the pie pan.
Place the flattened dough into the pie baking dish and press it to the bottom and sides. Use a fork to perforate the crust all over, even on the sides.
Bake for 20 - 25 minutes, until just golden brown.