Flawless Flaky Vegan Pie Crust

In a food processor fitted with the S blade, combine 2 1/4 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon demerara sugar. Pulse to mix.

Add 1/2 cup solid coconut oil into the food processor and pulse until the mixture is crumbly and sticks together when squeezed.

Gradually pulse in 1/2 cup ice water until the dough comes together with some crumbs remaining for a flaky texture.

Turn the dough onto a clean, floured surface.

Shape the dough into a flat ball, and if not using immediately, wrap in plastic wrap, place in a freezer bag, and store in the refrigerator or freezer.

When ready to use, ensure the dough is soft enough to roll. Roll it into a large circle using a rolling pin, with enough size to cover your pie pan, and use extra flour to prevent sticking.

Gently lift the rolled dough onto your pie crust, fixing any small tears.

Crimp the edges of the dough for a decorative pattern, and refrigerate until you have the filling prepared and are ready to bake the pie.