1. Sift your flour and mix in the salt, baking powder, and sugar. Add vegan butter and vegetable shortening. I measure about a tablespoon of the butter into the measuring cup then fill it up with the shortening. The whole point is to have 1/2 cup total of fat. Cut the butter and shortening into the flour mixture (I highly recommend a pastry blender, forks are such a pain in the wrist).
2. When you get pea sided lumps, sprinkle in the water about 1/2 teaspoon at a time until you can form it into a soft ball. Make sure it's soft and crumbly, this will make a light and flaky crust. If it's too dense, cut in a teaspoon or two of flour and check the consistency again.
3. Preheat oven to 425 degrees F. Form the dough into 1 (for a pie crust) or 2 (for tarts) balls. Roll onto a lightly floured surface until about 1/4"- 1/8" thick. NO THINNER, it will just fall apart. This crust will get thicker as it cooks.
4. Press dough into ungreased large cup cake pans (for tarts) or into ungreased pie pan. If it breaks, just patch it together and keep going. Like I said, it's fairly sturdy once baked. Bake for about 10 minutes, longer for browner crust. Fill with whatever pie filling you want.
I like adding the baking powder, I've always had trouble with crusts that are too dense for my taste. This one holds together on the plate, yet falls apart in your mouth. And the sugar gives little bursts of sweetness. Thank you for reading! Eat and enjoy!