Step 1

Whisk together 1 1/2 cups (198g) flour, the sugar, and salt. Add the vegan butter and shortening and cut it into the flour using a pastry blender or with two knife cutting in opposition. Cut the fats into the flour until you have a well combined mixture. It should be pebbly and starting to clump together.

Step 2

Add the last cup (132g) of flour and briefly cut into the dough to combine. Pour in 4 tbsp (60g) of ice cold water and use a wooden spoon or silicon spatula to combine and gently knead/press the dough together. If there are any dry crumbs left on the bottom of the bowl, sprinkle in the additional cold water, a tablespoon or so at a time until it's able to form a dough. Do not make a smooth dough at this point, you can leave it a bit crumbly.

Step 3

Using your hands press the dough together and cut in half. Wrap each half in plastic wrap and form a 1" thick disk. Refrigerate the dough for at least 2 hours to chill before rolling out. You can refrigerate for up to a week, or freeze for longer storage, defrosting in the refrigerator before use.