Add the flour, sugar, and salt to a food processor bowl and pulse a few times to combine.

Incorporate the coconut oil and pulse until the mixture is crumbly. The coconut oil must be solid, not melted. If it’s really hot in your house, just keep it in the freezer for a few minutes until solid.

Add 3 tablespoon of ice water and pulse to combine. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Remove the dough from the food processor and transfer it to a lightly floured surface and roll the dough into a ball. Don't use your hands too much or it will warm the dough. 

Roll the dough with a rolling pin into a giant round that can fit over your pie dish. I wrap it gently around my rolling pin and then carefully transfer it to the dish.

Carefully drape the dough inside of the pie dish, pressing it in so it conforms to the inside of the dish. Trim off any excess dough. This tutorial is amazing for making any special pie edges. 

Use your vegan pie crust immediately or refrigerate while you prepare your pie filling. Double the recipe if you need 2 pie crusts (one for the top and another one for the bottom).

Use it to make vegan pot pie, vegan pumpkin pie, or any recipe that calls for vegan pie crust.