Ensure all your ingredients are very cold. You want almost frozen butter that is hard.

In a large bowl, add in the sifted flour and the sea salt.

Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don't overwork.

Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it's a bit more pliable. The dough should come together easily and not be sticky.

Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.

Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.

When ready to use, set on the counter for about 5 to 10 minutes before rolling out.

Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.

Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn't fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.

(IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe's instructions. Enjoy!