Add the flour and salt (as well as optional sugar if not using maple syrup) to a food processor, and pulse the ingredients together.

Add in the avocado shortening and cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture.

Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully pour in the optional maple syrup (if you didn’t use sugar) and water, only adding 1 tbsp of water at a time until you reach a large smooth dough ball (see post pictures).

Stop the food processor and remove the dough. Place the dough onto a piece of plastic wrap and form the dough into a flat disk. Wrap the dough in the plastic wrap and chill in the fridge for 30 minutes or even overnight if needed.

When the pie crust is ready to be rolled, remove the dough from the fridge and allow it to rest for 15 minutes.

Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about ⅛″ thick and at least 1″ wider than the pie dish edge (see video). Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish.

To parbake, place the dough back into the fridge and chill for at least 15 minutes while the oven is preheating to 375F. Make sure to poke holes into the crust and use pie weights. Bake the pie for 7-8 minutes to partially bake. Remove from the oven and fill with desired filling, following the directions from the filling recipe for the remainder of the baking.

Use tinfoil and a pie crust shield to protect the crust from burning while baking. Enjoy!