8tablespoonsvegan butter, solid and very cold, diced
4-6tablespoonsice cold water
Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
In a large bowl, add in the sifted flour and the sea salt.
Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don't overwork.
Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it's a bit more pliable. The dough should come together easily and not be sticky.
Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.
When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn't fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
(IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe's instructions. Enjoy!
If the Dough is Too Dry: Add a tablespoon of water at a time until it's a bit more pliable. I usually don't need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
Try Not to Mix with Your Hands Too Much: This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
What Size Pie Does This Make: This recipe is for a 9" pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
Don't Overwork the Dough: Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
Storage: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using. You can also freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.