Add the flour, caster sugar and salt to a food processor and pulse a few times to combine. Add the vegan butter and run the food processor until the mixture resembles a coarse, sandy meal. 

Slowly drizzle in 3-4 tablespoon of ice cold water while the food processor is running. Remove the dough - it should still be crumbly. 

Roughly push the crumbly dough with the heel of your hand into the counter around 5-6 times. Gather the dough into a ball and then pat into a disc. Wrap in cling film and refrigerate for at least 1 hour. 

Lightly dust a clean counter and remove the pastry from the fridge. Allow the pastry to sit for 10-15 mins before unwrapping the cling film. 

Unwrap and dust the surface of the pastry with a little flour. Use a rolling pin to roll out the dough into a 30.5 (12 inch) circle then carefully lift the rolled dough and drape over a 23cm (9 inch) pie tin or dish. Use scissors to trim the overhanging pastry to around 1 ½ cm (approx ½ an inch) then fold the edge pastry under itself, all the way around, to create a full lipped crust. 

Place the pie dish into the freezer for at least 1 hour. If you’re not blind baking the pie crust, your pastry is now ready to fill and bake according to your recipe.