Buttery Double Crust (Pie)

This is an all-purpose, flaky, roll-out pie crust, perfect for any [pies]. It's great for cutting shapes, or making lattices.

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoon sugar
• 8 tablespoons cold nonhydrogenated margarine
• 8 tablespoons cold nonhydrogenated shortening
• 6 tablespoons ice water
• 1 tablespoon apple cider vinegar

1. In a large mixing bowl, sift together the flour and salt. Mix in the sugar. Add half the margarine and shortening by about half tablespoonfuls, cutting into the flour with your fingers or pastry cutter, until the flour appears pebbly. Add the remaining margarine and shortening, and cut into the flour.
2. In a cup, mix together 4 tablespoons of ice water with the apple cider vinegar. Drizzle the water and vinegar mixture into the flour by the tablespoonful, gently mixing it after each addition. Knead the dough a few times, adding more water until it holds together. You may need only the 4 tablespoons, but add up to 2 more tablespoons if needed. 
3. Divide the dough in two, roll each half into a ball, then press them into disks and wrap each in plastic wrap. Refrigerate them until ready to use, or use as directed in the recipe.

Source: Vegan Pie In The Sky, p.37, by Isa Chandra Moskowitz & Terry Hope Romero