This dough comes together the classic way: flour, a touch of sugar, and salt whisked to start, then worked into small, uneven pieces that stay visible throughout the mix. That pea-and-almond-sized texture is the whole secret to a flaky finish, so take your time pressing and breaking down each piece before the ice water goes in. Adding the water a tablespoon at a time and stopping the moment the dough looks shaggy — not smooth — keeps it from turning tough, and chilling the disks fully before rolling gives you a crust that's easy to handle and holds its shape in the dish. Roll it out from the center, rotate as you go, and ease it gently into the pan without stretching for clean, even edges every time. It's a dependable, from-scratch base for any sweet or savory filling, and it fits neatly into a vegan baking rotation.
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Whisk together the flour, sugar, and salt in a large mixing bowl until evenly combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips, pressing each cube flat and breaking it into smaller pieces, until the mixture resembles coarse crumbs with some pea-sized and almond-sized butter pieces still visible throughout — this uneven texture is what creates flaky layers.
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