Add the flour, sugar and salt to a large mixing bowl. Whisk together thoroughly.
1 ½ cups flour, ½ tsp salt, 3 tbsp sugar
Add the margarine/butter and chop it up roughly using a butter knife until a fine crumb forms.
4 ½ oz margarine
Add the plant based milk continue mixing using either your hands or a fork until a dough forms.
¼ cup plant based milk
Add a sheet of baking paper to a large, flat surface. Add the pie crust dough on top, and flatten it out into an oval using your hands. Then, roll out roughly using a floured rolling pin.
Add another sheet of baking paper on top, and continue rolling it out into a thin sheet around ¼ inch in thickness.
Preheat the oven to 180 degrees C/350 F.
Remove the top sheet of parchment paper from the dough, then lift it up using the corners of the sheet which is underneath the dough. Flip into a lightly-greased 9-inch pie tin, and peel off the baking paper.
Use your hands to press the pie crust into the pie tin, and use a pair of kitchen scissors to trim off any excess around the edges.
Poke the bottom of the crust multiple times using a fork, and place a couple of pie weights in the centre. Bake in the preheated oven for 15-20 minutes, until lightly browned and crispy.
Make sure that all of the ingredients are cold before using them.
Leave out the sugar to make a savory pie crust.
Don't vegan butter from a tub because the water content of this is too high and will prevent the crust from becoming flaky and soft.
Instead of using a butter knife to make the crumb, you can also use a food processor and quickly pulse the ingredients together.
To make ahead:Mix together the dough, wrap it in cling film and keep in the fridge for up to 4 days. You can also keep it in a pie tin wrapped with cling film.To store and freeze: This vegan pie crust can be kept in the fridge for up to 3 days, covered. You can also freeze it for up to 2 months. Allow to thaw fully in the fridge before using.