• In the bowl of a food processor, add the flour, white sugar, and salt. Add the cold dairy free butter and pulse a few times until the mixture resembles wet sand.
• Add the cold water one tablespoon at a time, pulsing between each addition, until the dough just begins to come together. Stop adding water as soon as the dough holds together when pressed between your fingers.
• Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.

Blind Baking (if required)

• Preheat the oven to 350°F / 180°C.
• Remove the dough from the fridge and let it sit at room temperature for 10 minutes to make it easier to roll. Roll the dough out on a lightly floured surface to fit your pie dish, leaving a slight overhang.
• Transfer the dough to the pie dish and gently press it into the base and sides.
• Trim the overhang and crimp or flute the edges, or press them down with a fork.
• Scrunch up a sheet of baking paper (this makes it easier to shape), then place it over the pie crust. Fill with pie weights, dried beans, or rice.
• Bake for 20 minutes, then carefully remove the weights and baking paper. Prick the base a few times with a fork.
• Return the crust to the oven and bake for a further 10-15 minutes, or until the base looks dry and the edges are lightly golden. Allow to cool completely before filling.