This flaky, all-butter-style crust comes together with a simple flour base, a touch of sugar, and cold cubed fat cut in until the mixture turns crumbly with those all-important pea-sized pieces still visible. A few tablespoons of ice water bring it together into a dough that holds its shape without ever turning sticky, and a firm chill in the fridge keeps everything cold and workable before rolling. Roll it out from the center in even passes and you'll get a wide, uniform circle that eases into the pie dish without tearing or stretching. Crimp the edges however you like — fluted, forked, or hand-pleated — and it's ready for a custard filling, a fruit filling, or a par-bake for something no-bake. It bakes up golden and crisp, with those layers of fat creating real flake in every bite. This is an easy, reliable crust to keep on hand for dairy free baking, whenever a homemade pie is calling.
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Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
Add the frozen vegan butter cubes to the flour mixture and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible — those uneven pieces are what create flakiness.
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