2 1/2 cups all-purpose flour
2 tbs sugar
1/2 – 1 tsp salt
2 1/2 sticks vegan butter
6 tbs cold water
Combine 2/3 of flour with sugar & salt in a food processor & pulse a couple times to incorporate. Drop vegan butter evenly over the flour & pulse about 25 times or until just combined. Add the remaining flour & pulse until mixture is evenly distributed, about 5 or 6 short pulses. Transfer dough to a large mixing bowl.
Sprinkle water & fold dough with a spatula or wooden spoon until dough just comes together into a ball. Divide in half & form into two separate disks. Wrap tightly with plastic wrap & refrigerate for 2 hours or overnight before rolling out.
Bind bake pie crust before filling. To blind bake, line the pie crust with parchment paper & fill with dry beans or pie weights & bake @ 350 for 12-15 minutes. Remove parchment paper with pie weights & bake for another 5 minutes. Cool pie crust before filling.