• Before you start, add at least 1/2 cup tap cold water in a bowl with ice cubes. Set aside for later in the recipe.
• In the bowl of a food processor, add all-purpose flour, salt, and sugar - only for sweet pies. Pulse 2-3 times to combine.
• Add the cold vegan butter cut in small cubes and cold vegan spread. Blend 30 seconds on medium-high speed until it resembles a dry crumble with small pieces of flour/butter - see my pictures above in the post for visual help. You may have to stop the food processor a few times, scrape down the bowl to bring the flour that pulses on the sides to the center of the bowl.
• Add 6 tablespoons of ice water from the bowl you prepared before.
• Pulse the dough a few times to incorporate - the dough should form large clumps that stick well together if pressed in your hands. If it's still dry or crumbly, add more ice water 1 tablespoon at a time, pulsing between each addition until the dough comes together nicely and it's not sticky. If too sticky, add more flour, one tablespoon at a time, pulse to incorporate.
• Transfer the dough to a lightly floured surface, knead with floured hands, fold the dough into itself until the extra flour is fully incorporated and not sticky.
• Form two balls of dough of the same size, flatten into a disc of about a 1-inch thickness, wrap into plastic wrap, and store in the fridge for at least 1 hour before using or up to 4 days if making vegan pie crust ahead.

Rolling the pie crust

• When you need the crust, place the disc of dough on a floured surface, and using a rolling pin roll, apply a soft pressure from the center of the disc to the outer edge until it forms a thin 12-inch crust for a 9 inches pan or an 11-inch crust for an 8-inch pan.
• Use this vegan pie crust following the recipe instruction, prick the crust with a fork, and prebake the crust if recommended by the recipe.

Freezing pie crust

• You can freeze the disc of dough wrapped in plastic wrap and thaw in the fridge the day before using. Freeze well up to 3 months.