Part 2/7:
Key steps include:
Combining 345 grams of flour with 224 grams of cold vegan butter, pulsed until pea-sized crumbs form.
Incorporating ice-cold water gradually until the dough just comes together.
Dividing into two balls, rolling them out between parchment sheets, and chilling for at least 30 minutes.
Using even pressure when rolling to achieve a uniform thickness and prevent the crust from shrinking during baking.
Applying a flour dusting on the parchment to prevent sticking and ensuring seamless removal later.
(Pro tip: Place your rolled crust on a metal sheet beneath your glass pie pan during baking to get an even, golden bottom crust.)