Easy Piecrust

2 C all purpose flour (or half white, half whole wheat pastry flour)
1 t kosher salt
2/3 C margarine
5 T ice water

Have a cup of ice water a tablespoon ready.

Sift or whisk together the flour and salt in a mixing bowl. Dot the top of the flour mixture with tablespoons of the shortening. Cut the shortening into the flour with a pastry cutter or by tossing and rubbing the flour and shortening together with your hands or fingers. Keep at it until the mixture resembles coarse meal and all visible lumps of shortening are gone.

Lightly drizzle in the water a tablespoon at a time, stirring with a wooden spoon or your fingers, until you can bring the dough together in a ball. Add a few extra drops if the dough is still crumbly. Shape the dough into a ball, then proceed with your recipe.

If it's a hot day, you may wish to refrigerate the dough for 1 minutes before rolling and shaping.

From Vegan Lunch Box